Description
This Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette is a refreshing and flavorful dish perfect for summer gatherings. The combination of tangy lemon, aromatic basil, nutty Parmesan, and crisp veggies tossed in a light vinaigrette creates a delightful pasta salad that will tantalize your taste buds.
Ingredients
Scale
Pasta Salad:
- 12 oz farfalle or rotini pasta
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach (chopped)
- 1/2 cup fresh basil leaves (chopped)
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts or slivered almonds (toasted)
- Salt and black pepper to taste
White Balsamic Vinaigrette:
- 1/4 cup white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare Vinaigrette: Whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, olive oil, salt, and pepper in a bowl or jar.
- Assemble Salad: In a large bowl, combine cooled pasta, cherry tomatoes, spinach, basil, Parmesan, and toasted nuts. Pour vinaigrette over the salad and toss to coat.
- Chill and Serve: Season with salt and pepper, chill for at least 20 minutes before serving.
Notes
- Add grilled chicken, shrimp, or white beans for a heartier dish.
- For a nut-free version, omit pine nuts or substitute with sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (aside from boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
