Bright, fresh, and full of flavor—this Basil Lemon Pasta Salad is the kind of dish that makes you feel like you’re on a sunny patio somewhere. With zesty lemon, fragrant basil, and tender pasta, it’s the perfect side for summer get-togethers or a light weekday lunch.
It’s quick to throw together, easy to customize, and guaranteed to brighten your day! 🍋🌿
Why You’ll Love It
- Fresh lemony flavor in every bite
- Takes only 15 minutes to make
- Great for meal prep or potlucks
- Can be served cold or at room temp
Key Ingredients & Easy Swaps
Pasta
Fusilli or rotini are ideal for grabbing all that delicious dressing. Don’t have those? Penne, bowties, or shells will do the trick. Just make sure it’s cooked al dente so it stays firm.
Olive Oil
Extra virgin olive oil adds richness, but feel free to use avocado oil or even a lemon-infused oil for more flavor.
Lemon Juice + Zest
Fresh lemon juice and zest are what make this salad pop! In a pinch, you can use bottled juice, but fresh is best. No lemons? A splash of white wine vinegar works too.
Fresh Basil
Fresh basil is what brings this salad to life. If it’s not available, parsley or mint can be used for a different twist. Dried basil works too, but won’t have that same fresh bite.
Parmesan Cheese
Grated Parmesan gives it a nice salty edge. Dairy-free? Try nutritional yeast or a vegan Parmesan alternative. Pecorino Romano is great if you want a bolder cheese flavor.
Pasta Salad Tips
To keep your salad fresh and the pasta perfectly textured, follow these pasta-cooking tips:
- Use salted water—it adds flavor to the pasta.
- Cook until al dente (firm to the bite), not soft.
- Rinse under cold water after draining to stop the cooking and cool the pasta for salad.
This keeps the salad light, bouncy, and perfect for serving right away or chilling!
Basil Lemon Pasta Salad Recipe
Ingredients
For the Pasta + Dressing:
- 8 oz fusilli or rotini pasta
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice
- Zest of 1 lemon
- Salt and pepper to taste
Mix-Ins + Garnishes:
- 1/2 cup fresh basil, chopped
- 1/2 cup grated Parmesan cheese
- Optional: 1/2 cup cherry tomatoes, halved
- Extra basil leaves, for garnish
Time Needed:
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
Instructions
1. Cook the Pasta
Bring a large pot of salted water to a boil. Add pasta and cook until al dente (usually 8–10 minutes). Drain and rinse with cold water to cool it down quickly.
2. Make the Dressing
In a big bowl, whisk together olive oil, lemon juice, lemon zest, salt, and pepper. This zippy dressing is the star of the show!
3. Add Pasta to Dressing
Toss your cooled pasta into the dressing and mix well so every bite is coated in that fresh lemon flavor.
4. Mix in Basil + Cheese
Gently stir in chopped basil and grated Parmesan. If you’re adding cherry tomatoes, fold them in now for color and a juicy bite.
5. Adjust and Taste
Try a spoonful—if it needs a little more salt, pepper, or lemon juice, adjust it to your liking.
6. Serve and Enjoy!
Serve immediately at room temperature or chill in the fridge. Before serving, top with extra basil and a sprinkle of cheese if you’d like.
Frequently Asked Questions
Can I Use a Different Pasta?
Totally! Penne, farfalle, or even orzo work well. Whole wheat or gluten-free pasta can be used too—just follow the cooking time on the package.
How Can I Make This Vegan?
Easy! Just skip the Parmesan or swap it for nutritional yeast or a vegan cheese alternative.
Can I Make This Ahead?
Yes, and it’s even better after a few hours in the fridge! Make it the night before and store in an airtight container. Just give it a quick stir before serving.
How Long Does It Last in the Fridge?
Store leftovers in the fridge for up to 3 days. Enjoy it cold or let it sit out for a few minutes to take the chill off before eating.
Light, Lemony, and Perfect Anytime
Whether you’re prepping lunch, hosting a barbecue, or just need something quick and refreshing, this Basil Lemon Pasta Salad is always a good idea. With simple ingredients and fresh flavor, it’s the kind of recipe you’ll want to keep in your back pocket all summer long.
