Description
A refreshing and zesty Lemon Basil Parmesan Pasta Salad featuring cooked rotini tossed with fresh basil, cherry tomatoes, Parmesan cheese, and a bright lemon dressing. Perfect for summer gatherings or a light meal, this salad combines vibrant flavors with a creamy, cheesy finish and optional baby spinach for extra greens.
Ingredients
Scale
Salad
- 12 ounces cooked rotini pasta
- 1 cup fresh basil leaves, chopped
- 1 cup grated Parmesan cheese
- 1 1/2 cups cherry tomatoes, halved
- 2 cups baby spinach (optional)
Dressing
- 1/3 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 1 tablespoon lemon zest
- 2 cloves minced garlic
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes
Instructions
- Cook Pasta: Prepare the rotini pasta according to package directions until al dente. Drain the pasta and rinse under cold water to cool it quickly and stop the cooking process.
- Prepare Dressing: In a large bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, salt, black pepper, and crushed red pepper flakes until fully combined.
- Toss Pasta: Add the cooled pasta to the dressing bowl and toss thoroughly to ensure every piece is well coated with the lemony dressing.
- Add Fresh Ingredients: Gently fold in the chopped fresh basil, grated Parmesan cheese, halved cherry tomatoes, and baby spinach if using, mixing just enough to combine without bruising the greens.
- Season & Chill: Taste the salad and adjust the seasoning with additional salt, pepper, or lemon juice if desired. Refrigerate the salad for at least 30 minutes to allow the flavors to meld beautifully before serving.
Notes
- For added protein, mix in grilled chicken or chickpeas.
- Add extra lemon juice for a brighter flavor or more Parmesan cheese for added richness.
- This salad keeps well refrigerated for up to three days, making it great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: American
