Description
This refreshing Lemon Basil Parmesan Pasta Salad features al dente pasta tossed with cherry tomatoes, cucumber, red onion, and fresh basil leaves, all coated in a tangy white balsamic vinaigrette. Finished with grated Parmesan cheese and bright lemon zest, it’s a perfect summer side dish that can be served chilled or at room temperature.
Ingredients
Scale
Pasta Salad
- 12 oz short pasta (such as rotini or bowtie)
- 1 cup cherry tomatoes, halved
- 1/2 cup sliced cucumber
- 1/4 cup red onion, thinly sliced
- 1/4 cup fresh basil leaves, chopped or torn
- Zest of 1 lemon
- Salt and pepper to taste
- 1/2 cup freshly grated Parmesan cheese
White Balsamic Vinaigrette
- 1/4 cup white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1/2 teaspoon honey (optional)
- 1/3 cup extra-virgin olive oil
- Salt and black pepper to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil. Add the short pasta and cook according to package instructions until al dente, usually about 8-10 minutes. Drain the pasta and rinse under cold water to stop the cooking process. Set aside to cool completely.
- Make the Vinaigrette: In a small bowl or jar, whisk together the white balsamic vinegar, fresh lemon juice, lemon zest, Dijon mustard, honey (if using), and a pinch of salt and black pepper. Slowly pour in the olive oil while whisking continuously until the vinaigrette is well emulsified.
- Combine the Salad Ingredients: In a large mixing bowl, add the cooled pasta, halved cherry tomatoes, sliced cucumber, thinly sliced red onion, fresh lemon zest, and chopped basil leaves. Pour the vinaigrette over the top and toss gently to coat all ingredients evenly.
- Add Parmesan and Season: Sprinkle the freshly grated Parmesan cheese over the salad and gently mix again. Taste the salad and adjust salt and pepper if necessary.
- Serve: Serve the pasta salad chilled or at room temperature, garnished with extra basil if desired. Enjoy immediately or refrigerate for up to 3 days for the flavors to meld.
Notes
- For added protein, toss in grilled chicken slices or canned chickpeas.
- This salad keeps well in the fridge for up to 3 days, making it a great make-ahead side dish.
- Add more fresh basil just before serving for extra freshness and aroma.
