Lemon Basil Parmesan Pasta Salad

Lemon Basil Parmesan Pasta Salad is a super simple yet flavorful dish perfect for spring or summer! Cooked pasta, peppery arugula, fresh basil, grated parmesan cheese, and toasted pine nuts are tossed with a simple, bright, and lemony vinaigrette. It’s the perfect side dish for BBQs, picnics, or light meals.

Ingredients
For the Vinaigrette:

• 1 to 2 cloves garlic, grated (2 cloves if small)
  
  

• 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 Pasta Salad:

• 1 pound bowtie pasta (or other small pasta of choice)
  
  

• Fine salt (for seasoning pasta water)
  
  

• ⅓ cup pine nuts
  
  

• 2 handfuls baby arugula (eyeball this)
  
  

• ⅓ cup parmesan cheese, freshly grated (plus more for serving)
  
  

• ¼ cup thinly sliced fresh basil leaves (plus more for serving, optional)
  
  

• Kosher salt, to taste
  
  

• Freshly ground black pepper, to taste
  
  

Directions

1. Make the Vinaigrette: In a glass jar or container with a tight-fitting lid, add the garlic, kosher salt, freshly ground 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 off to the side.
   
   

2. Cook the Pasta: Fill a large pot with water, bring it to a boil, and add a palmful of fine sea salt. Add the dry pasta and cook according to package directions, stirring occasionally. Once cooked, drain and rinse instantly with cold water. Drain well after rinsing.
   
   

3. Toast the Pine Nuts: In a small dry skillet, add the pine nuts. Heat over medium to medium-low and toast until fragrant and golden brown, tossing occasionally (about 6 minutes). Remove from heat and set aside to cool.
   
   

4. Assemble the Salad: In a large mixing bowl, add the cold cooked pasta, arugula, toasted pine nuts, grated parmesan, and sliced fresh basil. Shake the vinaigrette again before pouring it over the pasta salad ingredients. Toss well to combine.
   
   

5. Season and Serve: Taste and season with kosher salt and black pepper to your liking. Transfer to a serving bowl and top with small basil leaves, lemon slices (if desired), a little extra black pepper, and parmesan cheese.
   
   

Nutritional Value (per serving)

• Calories: 320 kcal
  
  

• Carbohydrates: 30g
  
  

• Protein: 10g
  
  

• Fat: 18g
  
  

• Saturated Fat: 3g
  
  

• Polyunsaturated Fat: 2g
  
  

• Monounsaturated Fat: 13g
  
  

• Cholesterol: 12mg
  
  

• Sodium: 300mg
  
  

• Potassium: 350mg
  
  

• Fiber: 3g
  
  

• Sugar: 4g
  
  

• Vitamin A: 300 IU
  
  

• Vitamin C: 10mg
  
  

• Calcium: 150mg
  
  

• Iron: 1.5mg