I love how this Lemon Basil Pasta Salad turns a handful of simple ingredients into the bright, fresh side dish everyone reaches for first. It’s the kind of summer recipe that disappears fast at potlucks, picnics, and weeknight dinners.

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I’m obsessed with this lemon basil pasta salad because it tastes like sunshine without trying too hard. I love the way fresh basil hits first, then that bright lemony bite keeps everything crisp, tangy, and totally snackable.

It’s the kind of side I keep picking at straight from the bowl before it ever reaches the table. And honestly, I’m fine with that.

Light, zippy, a little herby, and never boring. But still filling enough that I’ll call it lunch and move on with my day.

Summer potlucks, backyard dinners, random Tuesday cravings. This one always earns its spot with me.

Ingredients

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Pasta makes it filling, with those little grooves catching all the lemony dressing.
Fresh basil brings that garden-fresh vibe, bright and a little peppery.
Lemon zest adds sunshiney flavor without making things too tart.
Lemon juice keeps it fresh, tangy, and perfect for warm days.
Olive oil makes the dressing silky and helps everything taste richer.
Garlic gives it a savory kick, because bland pasta salad is sad.
Dijon mustard helps the dressing cling, plus it adds a tiny zing.
Honey softens the lemon’s sharp edge, so it’s balanced, not sour.
Cherry tomatoes add juicy sweetness and a pop of color.
Cucumber brings cool crunch, basically the refreshing part you’ll notice first.
Mozzarella makes it creamy and snacky, like little bites of comfort.
Red onion adds bite, but not too much if it’s sliced thin.
Parmesan brings salty, nutty flavor that makes the whole bowl better.
Salt and pepper wake everything up, so don’t skip them.

Ingredient Quantities

12 ounces pasta (rotini, farfalle, or penne)

1 cup fresh basil leaves, packed and roughly chopped

Zest of 1 lemon

Juice of 2 lemons (about 1/4 cup)

1/3 cup extra virgin olive oil

2 cloves garlic, minced

1 teaspoon Dijon mustard

1 teaspoon honey

1 cup cherry tomatoes, halved

1 cup cucumber, diced

1/2 cup fresh mozzarella pearls or diced mozzarella

1/4 cup thinly sliced red onion

1/4 cup grated Parmesan cheese

Salt, to taste (about 1/2 to 1 teaspoon)

Freshly ground black pepper, to taste (about 1/4 teaspoon)

How to Make this

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1. Cook 12 ounces pasta in a large pot of salted boiling water according to package directions until al dente; drain, reserve 1/4 cup pasta cooking water, and rinse briefly under cold water to cool.

2. While pasta cooks, whisk together zest of 1 lemon, juice of 2 lemons, 1/3 cup extra virgin olive oil, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/4 teaspoon freshly ground black pepper in a bowl.

3. Stir in 1 cup roughly chopped fresh basil, 1/4 cup grated Parmesan cheese, and salt to taste (about 1/2 to 1 teaspoon); if dressing seems too thick, thin with a tablespoon or two of the reserved pasta water until desired consistency.

4. Place cooled pasta in a large bowl and pour the lemon basil dressing over it while pasta is slightly warm so flavors meld.

5. Add 1 cup cherry tomatoes halved, 1 cup diced cucumber, 1/2 cup fresh mozzarella pearls or diced mozzarella, and 1/4 cup thinly sliced red onion to the pasta.

6. Gently toss everything together until the pasta and vegetables are evenly coated with dressing.

7. Taste and adjust seasoning with additional salt, pepper, or a squeeze more lemon juice if needed.

8. Refrigerate at least 30 minutes to allow flavors to develop, or serve immediately for a fresher bite.

9. Before serving, give the salad a final toss and sprinkle with a bit more chopped basil and extra grated Parmesan if desired.

Equipment Needed

1. Large pot for boiling pasta
2. Colander to drain and rinse pasta
3. Measuring cups and spoons
4. Microplane or zester for lemon zest
5. Small bowl plus a whisk for the dressing
6. Large mixing or serving bowl to combine salad
7. Sharp chef knife
8. Cutting board
9. Tongs or large spoon to toss the salad

FAQ

Can I make this salad ahead of time? Yes. Toss the pasta with the dressing and most vegetables up to 24 hours ahead. Add the mozzarella and fresh basil just before serving for best texture and bright flavor.

What pasta works best? Short shapes like rotini, farfalle, or penne hold the dressing and mix-ins well. Cook to al dente so the pasta stays firm after chilling.

How can I keep the salad from getting soggy? Drain pasta well and rinse with cold water to stop cooking, then toss with a little oil before combining with the dressing. Add soft ingredients like mozzarella and basil right before serving.

Can I make this vegan? Yes. Omit the mozzarella and Parmesan, or use plant based cheese alternatives. Check that honey is replaced with maple syrup or agave.

How should leftovers be stored and how long do they last? Store in an airtight container in the refrigerator for 3 to 4 days. Basil will darken over time, so refresh with a few torn leaves and a squeeze of lemon before serving.

Can I adjust the lemon and oil amounts? Yes. Taste as you go. If you prefer a creamier or richer dressing, add a little more olive oil. For brighter acidity, add a bit more lemon juice or lemon zest to taste.

Basil Lemon Pasta Salad Recipe Substitutions and Variations

Pasta (12 ounces): gluten-free rotini or penne; orzo for a lighter, rice-like bite; small shells to hold dressing
Fresh basil (1 cup): packed arugula for peppery brightness; fresh baby spinach for mild green note; Italian parsley for herbaceous freshness
Fresh mozzarella (1/2 cup): crumbled feta for tang and salt; goat cheese for creaminess with a tang; diced provolone for milder, firmer texture
Lemon juice (juice of 2 lemons): white wine vinegar for bright acidity; champagne vinegar for delicate flavor; apple cider vinegar for milder fruitiness

Pro Tips

1. Salt your pasta water well so the pasta itself has flavor; it should taste like the sea. Cook to just shy of al dente if you plan to chill it, since it will soften slightly as it cools and absorbs dressing.

2. Bloom the garlic briefly in the lemon and oil mixture by letting it sit for 10 minutes before tossing with pasta. This tames raw sharpness but keeps bright garlic flavor. If you want a milder note, grate the garlic on a microplane.

3. Save and use a tablespoon or two of the reserved hot pasta water to loosen the dressing and help it cling to the noodles. Add it gradually so you don’t thin the dressing too much.

4. For best texture after refrigerating, keep the tomatoes and mozzarella slightly chilled and add half the tomatoes and cheese before chilling and the rest right before serving. That preserves freshness and prevents the cheese from becoming too soft.

Basil Lemon Pasta Salad Recipe

Recipe by Nicky Smith

0.0 from 0 votes

Servings

servings

Calories

614

kcal

Equipment: 1. Large pot for boiling pasta
2. Colander to drain and rinse pasta
3. Measuring cups and spoons
4. Microplane or zester for lemon zest
5. Small bowl plus a whisk for the dressing
6. Large mixing or serving bowl to combine salad
7. Sharp chef knife
8. Cutting board
9. Tongs or large spoon to toss the salad

Ingredients

12 ounces pasta (rotini, farfalle, or penne)
1 cup fresh basil leaves, packed and roughly chopped
Zest of 1 lemon
Juice of 2 lemons (about 1/4 cup)
1/3 cup extra virgin olive oil
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 teaspoon honey
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup fresh mozzarella pearls or diced mozzarella
1/4 cup thinly sliced red onion
1/4 cup grated Parmesan cheese
Salt, to taste (about 1/2 to 1 teaspoon)
Freshly ground black pepper, to taste (about 1/4 teaspoon)

Directions

Cook 12 ounces pasta in a large pot of salted boiling water according to package directions until al dente; drain, reserve 1/4 cup pasta cooking water, and rinse briefly under cold water to cool.
While pasta cooks, whisk together zest of 1 lemon, juice of 2 lemons, 1/3 cup extra virgin olive oil, 2 cloves minced garlic, 1 teaspoon Dijon mustard, 1 teaspoon honey, and 1/4 teaspoon freshly ground black pepper in a bowl.
Stir in 1 cup roughly chopped fresh basil, 1/4 cup grated Parmesan cheese, and salt to taste (about 1/2 to 1 teaspoon); if dressing seems too thick, thin with a tablespoon or two of the reserved pasta water until desired consistency.
Place cooled pasta in a large bowl and pour the lemon basil dressing over it while pasta is slightly warm so flavors meld.
Add 1 cup cherry tomatoes halved, 1 cup diced cucumber, 1/2 cup fresh mozzarella pearls or diced mozzarella, and 1/4 cup thinly sliced red onion to the pasta.
Gently toss everything together until the pasta and vegetables are evenly coated with dressing.
Taste and adjust seasoning with additional salt, pepper, or a squeeze more lemon juice if needed.
Refrigerate at least 30 minutes to allow flavors to develop, or serve immediately for a fresher bite.
Before serving, give the salad a final toss and sprinkle with a bit more chopped basil and extra grated Parmesan if desired.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.