Lemon Pasta Salad

Embrace the coastal vibes with this refreshing and delightful Lemon Pasta Salad. Its vibrant flavors and easy preparation will make it a staple in your recipe collection, perfect for bringing a taste of the seaside to your table.

This zesty lemon basil pasta salad recipe, with its bright flavors and fresh ingredients, will transport you straight to the coast. It's the perfect dish for picnics, barbecues, or lazy days spent by the sea.

Light, vibrant, and incredibly satisfying, this salad is a must-try for your summer menu. Loads of lemon goodness, fresh vegetables and basil, and nutty parmesan creates a dish that is both a looker and incredibly delicious! Make it a complete meal by adding a protein like grilled chicken, salmon, shrimp, hard-boiled eggs, or chickpeas.

Why You'll Like This Recipe

• Refreshing and Light: This cold pasta salad is perfect for warm weather, offering a burst of fresh flavors.
• Versatile: It's a great side dish or main dish! It's a perfect summer pasta salad for a family bbq and potlucks!
• Simple Ingredients: Easy to find and prepare, making it a go-to recipe for busy days.
• Make-Ahead Friendly: This easy pasta salad recipe can be prepared in advance, allowing flavors to meld together beautifully.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Printable Recipe Card Below

• Pasta: Adds substance and a tender texture that pairs well with the other ingredients.
• Asparagus: Provides a fresh, crisp element and a vibrant color.
• Fresh Basil: Adds fragrance and freshness.
• Pine Nuts: Contribute a rich, buttery flavor and a delightful crunch.
• Parmesan: Brings a salty, nutty flavor that enhances the overall taste of the salad.
• Fresh Lemon Juice and Zest: Adds a bright, tangy flavor to the dressing.
• Extra Virgin Olive Oil: The base of the dressing, adding a smooth, rich texture.
• White Wine Vinegar: Provides acidity and helps balance the flavors of the dressing.

Tools You'll Need

• Mixing Bowl
• Measuring Cups and Spoons
• Liquid Measuring Cups
• Cutting Board
• Chef's Knife
• Citrus Juicer
• Zester
• Small Saucepan
• Large Saucepan
• Small Skillet

How to Make Lemon Pasta Salad

1. Bring a large pot of salted water to a boil. Add the pasta and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. Bring a large saucepan of salted water to a boil. Blanch the asparagus for 1-1 ½ minutes or until tender-crisp. Drain in a colander, then transfer to an ice bath. Once completely cooled, drain again, and set aside.

3. In a small skillet, toast pine nuts on medium-low heat until lightly browned, stirring often. Watch closely as they can burn quickly.

4. In a small bowl, whisk together 1 tablespoon lemon zest, ⅓ cup lemon juice, olive oil, white wine vinegar, salt, and black pepper until well combined.

5. In a large bowl, combine the cooked and cooled pasta, asparagus, fresh basil, pine nuts, and shaved Parmesan.

6. Pour the dressing over the salad and toss to coat evenly. Transfer to a serving bowl. If desired, garnish with extra Parmesan cheese, pine nut, basil, and/or lemon slices.

Pro Tips and Substitutions

• Type of Pasta: Use any short pasta shape like penne, rotini, trotolle, cavatappi, fusilli, or campanelle.
• Vegetables: Swap asparagus for blanched green beans, snap peas, or broccoli florets for a different flavor and texture.
• Nuts: Substitute pine nuts with toasted almonds or walnuts for a different crunch.
• Cheese: Try pecorino romano or feta for a different cheesy flavor.
• Other Additions: You can exchange of add ingredient to create your favorite pasta salad flavor. Some great options are red onion, cherry tomatoes, grape tomatoes, marinated artichoke hearts, kalamata olives, sweet bell peppers, baby spinach, sundried tomatoes, and green onion.

MAKING THE PERFECT PASTA FOR PASTA SALAD

The key to making pasta for a cold noodle salad is to cook it al dente and then quickly cool it down to stop the cooking process. Here's all of our secret tips to the best method:

• Choose the Right Pasta Shape: Opt for a pasta shape that will hold onto the dressing and other ingredients well. Rotini, fusilli, penne, and farfalle are all excellent choices.
• Boil Water: Bring a large pot of salted water to a rolling boil. Use about 1 tablespoon of salt per gallon of water to season the pasta as it cooks.
• Cook Al Dente: Add the pasta to the boiling water and cook it according to the package instructions until it is al dente, which means it's cooked through but still firm to the bite. It's important not to overcook the pasta, as it will continue to absorb moisture from the dressing in the salad, and you don't want mushy pasta.
• Rinse Under Cold Water: Once the pasta is cooked, immediately drain it in a colander and rinse it under cold running water. Rinsing the pasta stops the cooking process and helps cool it down quickly, preventing it from becoming mushy and sticky.
• Drain Well: Make sure to drain the pasta well to remove any excess water. 

STORAGE

Store in an airtight container in the refrigerator up to 3-4 days. The pasta tends to soak up the dressing the longer it’s stored. If needed, toss with additional olive oil. This is not a freeze and thaw friendly dish.

More Incredible Pasta Salad Recipes

• Best Macaroni Salad
• Spaghetti Pasta Salad
• Barbecue Chicken Pasta Salad
• Classic Pasta Salad

Frequently Asked Questions