Lemon Basil Parmesan Pasta Salad is a vibrant and refreshing dish, perfect for spring and summer gatherings. This salad combines al dente pasta with peppery arugula, fresh basil, toasted pine nuts, and grated Parmesan cheese, all tossed in a zesty lemon vinaigrette. The bright flavors and crunchy textures make it an ideal side dish for barbecues, picnics, or as a light main course. It's also versatile enough to be paired with grilled chicken, steak, or seafood. Whether served immediately or prepared in advance, this salad is sure to be a crowd-pleaser.

Ingredients

For the Vinaigrette:

• 2 cloves fresh garlic, grated
  
  

• ½ teaspoon kosher salt
  
  

• ¼ teaspoon freshly ground black pepper
  
  

• 1 teaspoon lemon zest
  
  

• 2 tablespoons freshly squeezed lemon juice
  
  

• 2 tablespoons white balsamic vinegar
  
  

• ½ teaspoon Dijon mustard
  
  

• 3 tablespoons extra virgin olive oil
  
  

For the Salad:

• 1 pound dry bowtie pasta (or any small pasta shape)
  
  

• Fine sea salt, for seasoning pasta water
  
  

• ⅓ cup pine nuts
  
  

• 2 handfuls baby arugula
  
  

• ⅓ cup freshly grated Parmesan cheese
  
  

• ¼ cup thinly sliced fresh basil leaves
  
  

• Kosher salt, to taste
  
  

• Freshly ground black pepper, to taste
  
  

Directions

1. Prepare the Vinaigrette:
   
   

   • In a glass jar or container with a tight-fitting lid, combine the grated garlic, kosher salt, black pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and extra virgin olive oil.
     
     

   • Secure the lid and shake well to combine. Set aside.
     
     

2. Cook the Pasta:
   
   

   • Bring a large pot of water to a boil. Add a generous pinch of fine sea salt.
     
     

   • Add the dry pasta and cook according to package directions, stirring occasionally.
     
     

   • Once cooked, drain the pasta and rinse immediately with cold water to stop the cooking process and cool it down. Drain well.
     
     

3. Toast the Pine Nuts:
   
   

   • In a small dry skillet over medium heat, toast the pine nuts until fragrant and golden brown, about 6 minutes. Stir occasionally to prevent burning. Remove from heat and set aside to cool.
     
     

4. Assemble the Salad:
   
   

   • In a large mixing bowl, combine the cooled pasta, arugula, toasted pine nuts, grated Parmesan cheese, and sliced basil leaves.
     
     

   • Shake the vinaigrette again and pour over the salad ingredients.
     
     

   • Toss well to combine. Taste and season with kosher salt and freshly ground black pepper as needed.
     
     

5. Serve:
   
   

   • Transfer the salad to a serving bowl. Optionally, garnish with additional small basil leaves, lemon slices, extra black pepper, and more grated Parmesan cheese.
     
     

   • Serve immediately or refrigerate until ready to serve.
     
     

Nutritional Information (per serving)

• Calories: 282
  
  

• Carbohydrates: 40g
  
  

• Protein: 9g
  
  

• Fat: 10g
  
  

• Saturated Fat: 2g
  
  

• Polyunsaturated Fat: 3g
  
  

• Monounsaturated Fat: 5g
  
  

• Cholesterol: 3mg
  
  

• Sodium: 197mg
  
  

• Potassium: 174mg
  
  

• Fiber: 2g
  
  

• Sugar: 2g
  
  

• Vitamin A: 172 IU
  
  

• Vitamin C: 3mg
  
  

• Calcium: 66mg
  
  

• Iron: 1mg