Pasta Salad with Basil and Lemon Vinaigrette

Include this bright and tangy Lemon Basil Pasta Salad in your summer dishes! This pasta salad is invigorating, tasty, and loaded with fresh vegetables. It’s the ideal side dish to take to your upcoming barbecue or picnic and also makes for a nutritious weeknight meal!

Alright, I have the perfect summer pasta salad for you! This light and vibrant Lemon Basil Pasta Salad recipe drew inspiration from my favorite pre-packaged pasta salad from Trader Joe’s, which I found myself purchasing weekly. You’ll adore the lively flavors in this pasta dish, and we’ve filled it with fresh summer veggies like zucchini, green peas, and other refreshing ingredients, paired with aromatic basil and shaved parmesan. The lemon vinaigrette serves as a fantastic salad dressing or marinade too! Bursting with flavor in each bite!

Reasons to Love This

• Quick and simple – this pasta salad recipe comes together in under 30 minutes using just a handful of basic ingredients.
• Light and nutritious – the refreshing tastes of lemon, garlic, and basil alongside fresh vegetables such as zucchini and peas make this an ideal healthy dish.
• Customizable – personalize this pasta salad by incorporating your favorite vegetables, adding some protein, or experimenting with the herbs and spices that you prefer.
• Perfect for summer – this isn’t a heavy pasta dish, and you’ll relish the fresh, crunchy, and zesty flavors. Fantastic for summer gatherings and barbecues!

Ingredients for Pasta Salad

• pasta – I opted for farfalle pasta (often referred to as bowtie pasta), but any curly or corkscrew pasta like rotini, cavatappi, or fusilli would work well. The shapes of the pasta really hold onto the dressing beautifully! Penne pasta is great as well.
• zucchini + peas – these summer veggies contribute nutrition to the pasta salad and a gorgeous pop of color.
• fresh basil – the perfect flavor that complements this pasta salad. Fresh arugula or oregano would also be delightful additions!
• parmesan cheese – I prefer to finely slice a high-quality wedge of parmesan with a vegetable peeler, or you can simply grate fresh parmesan over the top. Crumbled feta or asiago cheese would be fantastic alternatives too.

Ingredients for Lemony Dressing

• olive oil – I recommend using a good quality extra-virgin olive oil that doesn’t have to be pricey; ensure it’s cold-pressed and organic for the best flavor.
• lemons – fresh lemon juice offers a lively, fresh taste, and you’ll need about 2 lemons plus some zest. Make sure to use freshly squeezed lemon juice, as bottled lemon juice may have a bitter flavor.
• white wine vinegar – adds a pleasant tang and zest to the salad. You could also try apple cider vinegar or champagne vinegar.
• dijon mustard – provides a bit of zing and aids in emulsifying the dressing.
• honey – adds a touch of sweetness to the dressing without refined sugars. Alternatively, you could use maple syrup or another natural sweetener.
• garlic – use fresh chopped garlic cloves or minced garlic from a jar.
• shallots – I love the mild, sweet flavor of shallots in this salad! You could substitute with chopped red or green onions as well.
• salt + black pepper – essential for seasoning and flavoring the pasta salad.

Instructions for Making Lemon Basil Pasta Salad

1. Cook the pasta. Boil a large pot of salted water and cook the pasta as per the package instructions until al dente. Drain and rinse with cold water to halt the cooking.
2. Prepare the zucchini. Using a box grater, shred one medium zucchini (about 1 1/2 cups) and gently press out the moisture using a clean kitchen towel or paper towels.
3. Prepare the dressing. While the pasta is cooking, combine the olive oil, lemon juice, lemon zest, vinegar, dijon mustard, honey, garlic, shallots, salt, and pepper in a jar or small bowl and whisk until smooth and creamy. Set aside until ready to use.
4. Combine the salad. In a large bowl, mix the cooked pasta, shredded zucchini, peas, fresh basil, and half of the lemon-basil vinaigrette, stirring well. Cover and chill the pasta salad for at least an hour before serving.
5. Serve and savor! When ready to serve, allow the pasta salad to reach room temperature for about 20 minutes. Shake the remaining vinaigrette and drizzle over the salad, along with the freshly shaved parmesan cheese.

Variations

Put your own spin on this lemon pasta salad by altering the ingredients and incorporating your favorite flavors!

• Add protein – grilled chicken (or shredded), shrimp, salmon, or chicken sausage would be wonderful in this pasta salad. You could also include chickpeas or white beans for a vegetarian option.
• Extra vegetables – while we are using shredded zucchini and green peas, cherry tomatoes, cucumber, bell pepper, olives, artichoke hearts, summer squash, asparagus, and broccoli all make delightful additions.
• Greens – fresh arugula would be fantastic in this salad with all the lemon flavor, or add some chopped baby spinach or kale.
• Make it creamy – stir in a spoonful of Greek yogurt or mayo with the dressing for a creamy variation.
• Make it crunchy – add in some pine nuts, chopped walnuts, or almonds for a nice texture.
• Gluten-free – to make this pasta salad gluten-free, simply use certified gluten-free pasta of your choice.

Serving Suggestions

This flavorful pasta salad not only makes a substantial main dish but is also a wonderful summer side! Here are some of my favorite recipes to complement this salad:

Preparation and Storage

To prepare in advance: You can effortlessly prepare this salad ahead of time by cooking the pasta, shredding the zucchini, and making the lemon dressing up to a day before assembling. Store everything separately in the fridge.

To store: Leftovers will keep for up to 3 to 4 days in an airtight container in your refrigerator. I like to save a little extra dressing for drizzling over leftovers, as the pasta and veggies absorb a lot of the dressing.

More Pasta Salad Recipes

I hope everyone enjoys this simple pasta salad recipe! If you love it as much as we do, please leave ⭐️⭐️⭐️⭐️⭐️ below and be sure to tag me on Instagram using the hashtag #eatyourselfskinny!