Go Back
The Boat Shed Kitchen

Lemon Basil Pasta Salad

This Lemon Basil Bowtie Pasta Salad is light, refreshing, and bursting with flavor from citrus, fresh herbs, and nutty Parmesan. Whether it’s for a summer BBQ or an easy weekday lunch, this dish brings brightness to any table with minimal effort.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 6
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Vinaigrette:
  • 1 –2 garlic cloves grated
  • 1/2 tsp kosher salt
  • 1/4 tsp black pepper
  • 1 tsp lemon zest
  • 2 tbsp lemon juice
  • 2 tbsp white balsamic vinegar
  • 1/2 tsp Dijon mustard
  • 3 tbsp extra virgin olive oil
For the Pasta Salad:
  • 1 lb bowtie pasta
  • Salt for pasta water
  • 1/3 cup pine nuts
  • 2 handfuls baby arugula
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup thinly sliced fresh basil
  • Extra Parmesan and basil for garnish optional

Method
 

  1. Combine vinaigrette ingredients in a jar and shake.
  2. Cook pasta in salted water. Rinse with cold water and drain.
  3. Toast pine nuts in a dry skillet until golden.
  4. Mix pasta, arugula, pine nuts, Parmesan, and basil in a bowl.
  5. Shake dressing again and pour over salad. Toss well.
  6. Season to taste and garnish with lemon slices or extra basil.
  7. See full steps with tips & photos → https://theboatshedcafe.com/lemon-basil-bowtie-pasta-salad/

Notes

  • To make ahead, keep dressing separate and toss just before serving.
  • Swap arugula for spinach if you prefer a milder green.
  • Toasted almonds or walnuts make a great pine nut substitute.