This lemon basil bowtie pasta salad is bursting with bright, fresh flavors and makes the perfect side dish for spring and summer.
Tossed with a homemade lemon vinaigrette, arugula, toasted pine nuts, and parmesan, it’s simple, delicious, and great for gatherings or meal prep.
Why You’ll Love This Recipe
Light, zesty, and full of lemony goodness
Great for potlucks, picnics, and BBQs
Easy to make ahead and customize
Packed with herbs, arugula, and toasted pine nuts
What You’ll Need (Ingredient Highlights)
For the Vinaigrette:
Lemon juice & zest – Adds a bright citrus note
White balsamic vinegar – For a subtle tang
Dijon mustard – Helps emulsify and deepen flavor
Extra virgin olive oil – Smooth, fruity richness
Garlic, salt, and black pepper – Flavorful base
For the Pasta Salad:
Bowtie pasta – Fun shape, great texture
Baby arugula – Peppery bite and freshness
Pine nuts – Toasted for crunch and nuttiness
Parmesan cheese – Savory and salty depth
Fresh basil – Fragrant and aromatic
Pro Tips Before You Start
Don’t skip rinsing the cooked pasta with cold water—it stops cooking and prevents clumping
Toast pine nuts in a dry skillet and watch closely—they brown quickly
Make the vinaigrette ahead of time to let the flavors meld
How to Make Lemon Basil Pasta Salad
Step 1. Make the Vinaigrette
Add grated garlic, salt, pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil to a jar.
Seal tightly and shake well. Set aside.
Step 2. Cook the Pasta
Bring a large pot of water to a boil.
Salt the water generously and cook the bowtie pasta according to the package instructions.
Drain and rinse with cold water. Let it drain well.
Step 3. Toast the Pine Nuts
Add pine nuts to a dry skillet over medium heat.
Toast, tossing occasionally, for about 6 minutes until golden and fragrant. Set aside to cool.
Step 4. Combine the Salad
In a large bowl, add the cooked pasta, arugula, toasted pine nuts, grated parmesan, and fresh basil.
Step 5. Dress and Toss
Shake the vinaigrette again and pour it over the pasta mixture.
Toss everything together gently until evenly coated.
Step 6. Season and Serve
Taste and season with extra salt and black pepper if needed.
Garnish with more parmesan, basil, and lemon slices if desired.
What to Serve It With
Grilled chicken, salmon, or shrimp
Quiche or savory tart
As part of a summer picnic spread
Variations / Substitutions
Swap arugula with spinach or mixed greens
Use feta instead of parmesan for a tangier taste
Add cherry tomatoes, cucumber, or olives for extra color
Use gluten-free pasta if needed
Storage & Leftovers
Store in an airtight container in the fridge for up to 3–4 days
Best served cold or at room temperature
If making ahead, keep arugula and dressing separate and mix before serving
FAQs
Can I use another type of pasta?
Yes! Any small shape like rotini, penne, or shells works well.
What’s a good substitute for white balsamic vinegar?
Try champagne vinegar or apple cider vinegar for a different flavor profile.
Can I add protein to make it a main dish?
Definitely—grilled chicken, shrimp, or chickpeas would be great.
Is this salad gluten-free?
Only if you use gluten-free pasta.
Can I make it dairy-free?
Yes, omit the parmesan or use a dairy-free cheese alternative.
Final Thoughts
This lemon basil pasta salad is a fresh, vibrant dish that comes together quickly and pleases every crowd.
With its zesty dressing, toasted pine nuts, and herby greens, it’s the perfect recipe to keep on repeat all spring and summer.
