If you’re like me, you sometimes crave something light, fresh, and not too heavy—but still filling enough to feel like a full meal.
That’s exactly how I came up with this lemon basil pasta salad. One day I had leftover pasta, some fresh basil from my little plant, and half a lemon in the fridge.
I tossed everything together, added a touch of olive oil, and wow—this simple mix turned into one of my favorite quick meals.
I’m excited to share it with you because I know you’ll love how bright, zesty, and refreshing it tastes. And the best part? It only takes 24 minutes.
Why You’ll Love This Pasta Salad
This is not your boring, heavy pasta. It’s light but still satisfying. The lemon gives a clean, fresh kick, the basil adds that garden-fresh flavor, and the pasta ties it all together.
It’s the kind of dish that works for lunch, dinner, or even as a side at a picnic. Plus, it’s great cold or at room temperature—super flexible.
Ingredients You Need
Here’s everything you’ll need (and you probably already have most of it):
- Pasta (any short shape like penne, rotini, or fusilli)
- Fresh basil leaves (the star of this recipe)
- Fresh lemon juice & zest (for that bright punch)
- Olive oil (smooth and light)
- Garlic (just one clove for flavor, optional if you want it mild)
- Parmesan cheese (grated, for a salty, nutty kick)
- Cherry tomatoes (optional but highly recommended)
- Salt & black pepper (to taste)
Step-by-Step Instructions
1. Cook the Pasta
Boil salted water and cook your pasta until al dente (that means soft but still with a little bite). Drain and rinse under cold water if you want to stop the cooking and make it cool faster.
2. Make the Dressing
In a big bowl, whisk together olive oil, lemon juice, lemon zest, a pinch of salt, and black pepper. If you’re using garlic, grate or finely chop it and add it in.
3. Toss Everything Together
Add the pasta into the bowl with the dressing. Toss well so every piece gets coated.
4. Add Fresh Basil and Extras
Tear fresh basil leaves with your hands (don’t chop—tearing keeps the flavor better). Add in cherry tomatoes and parmesan cheese. Toss gently.
5. Taste and Adjust
Taste once. If it needs more lemon, add a little squeeze. More salt? Add a pinch. This is where you make it perfect for you.
Tips to Make It Even Better
- Use whole wheat or chickpea pasta if you want it healthier.
- Add grilled chicken or shrimp if you want protein.
- Chill it in the fridge for 20 minutes before serving for extra refreshing flavor.
- Always use fresh lemon juice, not bottled—it makes a huge difference.
How to Serve This Pasta Salad
You can eat it right away while it’s still a little warm, or chill it and enjoy cold. I like to pack it for lunch, take it to a picnic, or serve it with grilled meat at dinner.
It’s also a perfect “make-ahead” dish because it tastes even better the next day when the flavors blend together.
FAQs About Lemon Basil Pasta Salad
Q: Can I use dried basil instead of fresh?
A: I don’t recommend it. Fresh basil gives that special taste. Dried basil just won’t have the same flavor.
Q: How long can I store it in the fridge?
A: Up to 3 days in an airtight container. The flavors get stronger the next day.
Q: What kind of pasta works best?
A: Short pasta shapes like penne, rotini, or fusilli are perfect because they hold the dressing well.
Q: Can I make it vegan?
A: Yes! Just skip the parmesan or replace it with a vegan cheese option.
Q: Can I make this ahead of time for a party?
A: Absolutely! Make it a few hours early, keep it in the fridge, and give it a quick toss before serving.