Lemon Basil Pasta Salad
There’s something about the combination of fresh basil and bright lemon that instantly tastes like summer in a pasta salad. This Lemon Basil Pasta Salad is addicting and effortless, and goes well with any main. The main trick is to let the lemon basil dressing marinade while the pasta water boils, letting time do most of the work for you!
I love this lemon basil pasta salad recipe because it is so simple to make and goes well with any protein (especially when grilled). It comes together so easily and quickly, you might be surprised just how delicious it results. It’s a unique twist on a pasta salad that you will make time and time again!
What makes my version stand out? The secret is in the dressing. Instead of simply mixing ingredients together, we infuse the olive oil with lemon zest, basil, and garlic by letting it rest while the pasta boils. The bold and fragrant dressing clings beautifully to the pasta and continues to develop flavor over time.
If you’re looking for more pasta salads that will SURELY be hit this summer, check out my Elote Inspired Pasta Salad, Green Goddess Pasta Salad, or my Feta Roasted Pepper, Basil Pasta Salad!
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Why You’ll Love This Lemon Basil Pasta Salad
- Perfect for entertaining: Ideal for potlucks, BBQs, picnics, or as a dinner side because it really goes with anything!
- Infused dressing: Lemon zest and basil marinate in olive oil for maximum flavor and minimal effort.
- Quick to make: Comes together with just 5 minutes of active prep time.
- No mayo: A lighter take on pasta salad with a vinaigrette-style dressing.
Ingredients
- Lemons – Both zest and juice are used for a fresh, citrusy punch.
- Fresh basil – A full living basil plant from the store or your garden provides plenty of fresh, aromatic leaves.
- Garlic – Minced and powder to infuse the dressing with bold, savory flavor.
- Extra virgin live oil – A good-quality extra virgin olive oil is important here!
- Dijon mustard – Helps emulsify the dressing and adds a subtle tang. Omit if preferred.
- Honey – A touch of sweetness balances the acidity of the lemon juice.
- Pasta – Choose a short pasta like fusilli, farfalle, or penne to catch all the dressing.
- Parmesan cheese – Adds a salty, nutty richness to finish the salad. Omit to keep vegan!
See recipe card for quantities.
How To Make Lemon Basil Pasta Salad
- Cook the pasta. Boil pasta according to package instructions in well-salted water. Drain and set aside to cool slightly.
- Make the infused dressing. While the water boils, prepare the dressing. To a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, garlic powder, Dijon mustard, honey, salt and pepper and whisk to combine. Wash the basil leaves and slice them into small pieces. Add half of the chopped basil leaves to the large mixing bowl and stir. Set the other half aside. Let the lemon basil vinaigrette sit while the water boils and the pasta finishes cooking—this allows the flavors to infuse into the oil.
- Toss the salad. Add the warm or cooled pasta to the bowl with the dressing. Toss the pasta salad thoroughly until the pasta is evenly coated with the lemon basil vinaigrette.
- Serve or chill. Before serving, add the remaining basil and parmesan cheese and toss to combine. Option to refrigerate the pasta salad to serve cold. Store for up to three days, adding a little bit of olive oil and lemon juice if needed after the first day.
Substitutions and Variations
- Add greens: Toss in cooked peas, chopped blanched asparagus, fresh arugula, or sautéed zucchini to add extra color and nutrients.
- Make it a meal: Add grilled chicken for a protein boost.
- Switch the pasta: Use gluten-free or high protein pasta depending on your preferences.
- Try different cheese: Swap parmesan for feta or goat cheese for a different flavor profile.
- Dairy-free or Vegan: Omit the cheese all together, and replace the honey with agave.
Storing Lemon Basil Pasta Salad
You can make this salad ahead of time—just store it in an airtight container in the fridge for up to 3 days. If storing longer than a day, consider adding a bit more lemon juice and olive oil before serving to refresh the texture.
If making this lemon basil pasta salad in advance, add the basil before serving, not while preparing.
Top Tips
- Use a good quality extra virgin olive oil. This is the base of the sauce and you will taste the difference
- Make the lemon basil dressing as soon as you boil the pot of water in order to give time for the ingredients to infuse the olive oil for the lemon basil pasta salad
How To Serve Lemon Basil Pasta Salad
This pasta salad shines in so many settings:
- As a side dish to grilled chicken, steak, or salmon
- Bring to a summer picnic or potluck
- Alongside a green salad or roasted vegetables for a complete vegetarian meal
- Paired with a glass of chilled white wine on a warm evening (my personal favorite!)
Rate This Recipe
Lastly, if you do make this lemon basil pasta salad recipe (first of all, thank you!!), be sure to leave a comment and rating below! It would mean the world to me if you tagged me on Instagram or TikTok so I can see your creations.
Lemon Basil Pasta Salad
Ingredients
For the dressing:
- ½ cup good olive oil
- 3 lemons juice and zest
- 1 garlic clove minced
- 1 teaspoon garlic powder
- ½t teaspoon kosher salt to taste
- freshly ground black pepper to taste
- 1 teaspoon Dijon mustard
- 1 tablespoon honey
- 1 living basil plant leaves only, sliced thin
For the pasta salad:
- 1 lb short-form pasta such as fusilli, penne, or farfalle
- ¼ cup parmesan cheese finely grated
Instructions
- Cook the pasta. Boil pasta according to package instructions in well-salted water. Drain and set aside to cool slightly.
- Make the infused dressing. While the water boils, prepare the dressing. To a large mixing bowl, combine olive oil, lemon zest, lemon juice, minced garlic, garlic powder, Dijon mustard, honey, salt and pepper and whisk to combine. Wash the basil leaves and slice them into small pieces. Add half of the chopped basil leaves to the large mixing bowl and stir. Set the other half aside. Let the lemon basil vinaigrette sit while the water boils and the pasta finishes cooking—this allows the flavors to infuse into the oil.
- Toss the salad. Add the warm or cooled pasta to the bowl with the dressing. Toss the pasta salad thoroughly until the pasta is evenly coated with the lemon basil vinaigrette.
- Serve or chill. Before serving, add the remaining basil and parmesan cheese and toss to combine. Option to refrigerate the pasta salad to serve cold. Store for up to three days, adding a little bit of olive oil and lemon juice if needed after the first day.
So easy, marinading was a game changer. I’m going to make this again next week.
Sounds great!