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Basil Lemon Pasta Salad

Basil lemon pasta salad with bright herb oil dressing, cherry tomatoes, and shaved parmesan. Farfalle or penne gets cooked al dente, cooled completely, then tossed until glistening for a clean, deeply fragrant summer pasta salad.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Italian-American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Pasta salad
  • 12 oz farfalle or penne pasta
  • 2 cup cherry tomatoes halved
  • 0.5 cup fresh basil torn or chiffonade
  • 0.5 cup parmesan shaved
  • 0.25 cup pine nuts toasted
Dressing
  • 0.33 cup olive oil
  • 3 tbsp lemon juice
  • 2 tbsp lemon zest
  • 2 garlic minced
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.5 tsp red pepper flakes

Equipment

  • 1 sheet pan

Method
 

Cook and cool the pasta
  1. Cook the farfalle or penne pasta in boiling water until al dente, about 10 minutes, then drain and cool completely.
  2. Spread the cooked pasta onto a sheet pan in a single layer and let it cool fully so the dressing stays glossy, not watery.
Make the basil lemon dressing
  1. In a bowl, whisk olive oil, lemon juice, lemon zest, minced garlic, salt, black pepper, and red pepper flakes until smooth and fragrant.
Toss and finish
  1. Combine the cooled farfalle or penne pasta with halved cherry tomatoes in a large serving bowl.
  2. Pour the basil lemon dressing over the pasta and toss or fold until every piece is lightly coated and glistening.
  3. Fold in torn or chiffonade fresh basil for a vivid green, herby flavor.
  4. Top with shaved parmesan and toasted pine nuts so the pasta salad looks speckled and ready to serve.
  5. Serve immediately for best texture, or refrigerate up to 1 hour; toss once more before eating for even coating.

Notes

Pro tip: cool the pasta completely before dressing so the olive oil clings instead of turning runny. Refrigerate in a sealed container up to 1 hour; basil will wilt slightly but stays tasty. Freezing isn’t recommended for pasta salads. For a lighter option, use light olive oil (or reduce olive oil to 1/4 cup) and add an extra tablespoon of lemon juice for brightness.