There’s nothing quite like a bright, fresh bowl of Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe to wake up your taste buds! This easy, flavor-packed salad is a sunshine-filled twist on the classic pasta salad, with tender rotini, juicy cherry tomatoes, crisp cucumbers, and ribbons of basil all coated in a zippy lemon and white balsamic vinaigrette. Finished with a generous dusting of Parmesan, it’s the kind of dish you’ll reach for again and again—at picnics, potlucks, or whenever you need a taste of summer in a bowl.

Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe - Recipe Image

Ingredients You’ll Need

One of the best things about this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is how each ingredient brilliantly pulls its weight—nothing fussy, just a handful of simple yet essential elements combining for a salad that’s bursting with freshness, texture, and color.

Pasta: Rotini or bowtie pasta are sturdy and excellent for catching every bit of vinaigrette and mix-ins.
Parmesan Cheese: Grated Parmesan adds a salty, nutty depth and creamy finish to the salad.
Cherry Tomatoes: Their sweetness and vibrant color contrast beautifully with the tangy dressing.
Cucumber: Diced cucumber offers a cool, crisp bite in every forkful.
Red Onion: Thinly sliced onion provides just enough sharpness to balance the other flavors.
Fresh Basil Leaves: Chopped basil infuses every mouthful with sweet, peppery aromatics.
Salt and Black Pepper: A light seasoning brings every flavor into focus.
White Balsamic Vinegar (for the vinaigrette): Lends a subtle sweetness, tang, and complexity without overpowering the salad.
Fresh Lemon Juice and Zest (for the vinaigrette): The zest and juice add layers of citrus brightness to the dressing.
Dijon Mustard (for the vinaigrette): Emulsifies the dressing and adds a gentle sharpness.
Honey (for the vinaigrette): Just a touch mellows the acidity and enhances the lemon and balsamic notes.
Olive Oil (for the vinaigrette): Makes the vinaigrette silky and helps it cling to every ingredient.
Extra Salt and Pepper: For finishing and bringing all the flavors together at the end.

How to Make Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe

Step 1: Cook and Cool the Pasta

Start by boiling your rotini or bowtie pasta in salted water until it’s perfectly al dente—just tender with a slight bite. Once cooked, drain the pasta and rinse it under cool water to instantly stop the cooking process and bring its temperature down. This not only ensures it won’t get mushy but also helps the salad feel delightfully refreshing when it’s served.

Step 2: Make the White Balsamic Vinaigrette

In a small bowl or jar, whisk together the white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, honey, and a pinch of salt and pepper. As you whisk, drizzle in the olive oil slowly to create a smooth, emulsified dressing. Taste it at this point; you’re looking for a balance of tangy, sweet, and citrusy flavors. Adjust the salt and pepper to your liking, because this vinaigrette is what takes this salad from good to “where has this been all my life?”

Step 3: Combine the Salad Ingredients

In a roomy mixing bowl, gently toss together the cooled pasta, cherry tomatoes, diced cucumber, thinly sliced red onion, a heaping handful of grated Parmesan, and plenty of chopped fresh basil. Each component should be evenly mixed so that every bite gives a little bit of everything. Already, the salad will look irresistibly colorful!

Step 4: Add the Vinaigrette and Toss

Pour the lemon and white balsamic vinaigrette over your bowl of pasta and veggies. Now, toss everything together until all the ingredients are shiny and coated in that bright, aromatic dressing. This is where the magic happens—the pasta soaks up the vinaigrette and becomes wonderfully tangy and herby.

Step 5: Season and Chill

Give your Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe a final taste. Does it need a little more salt and pepper? Adjust to your personal taste, then cover the bowl and chill the salad for at least 30 minutes. This lets the flavors mingle and makes the salad extra satisfying and cool when you serve it.

How to Serve Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe

Garnishes

For an extra flourish, sprinkle a generous handful of freshly grated Parmesan and torn basil leaves on top just before serving. A grind of black pepper gives the final touch, making the salad look and taste absolutely vibrant.

Side Dishes

This salad pairs well with pretty much anything off the grill: think herby grilled chicken, fish, or skewered veggies. It’s also a lovely complement to picnic staples like sandwiches or roasted potatoes. Even on its own, the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe is hearty enough to satisfy.

Creative Ways to Present

Serve the pasta salad in a big, rustic bowl as a centerpiece for a summer table, or dish it up in individual mason jars for portable picnic perfection. If you’re feeling extra festive, consider scooping it into romaine lettuce cups or topping it with crispy chickpeas for a fun twist.

Make Ahead and Storage

Storing Leftovers

Leftover Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe keeps beautifully in an airtight container in the fridge for up to three days. In fact, the flavors continue to meld, making for a delicious grab-and-go lunch or snack throughout the week.

Freezing

While this salad is at its best fresh, you can freeze the cooked pasta (plain, without the dressing or veggies) if you want to get a jump start. However, freezing the dressed salad or raw veggies isn’t recommended as the texture can suffer when thawed.

Reheating

This dish is meant to be enjoyed chilled or at room temperature, so there’s no need to reheat. If you’ve made it ahead, simply give it a gentle toss before serving and add a fresh squeeze of lemon or an extra sprinkle of Parmesan to revive those bold flavors.

FAQs

Can I use a different type Side Dish

Absolutely! While rotini and bowtie pasta are classic choices for pasta salad because of their shape and texture, you can use fusilli, penne, or even whole-grain or gluten-free varieties if you prefer. Just aim for a pasta shape that holds onto the dressing and veggies.

Is there a substitute for white balsamic vinegar?

If you can’t find white balsamic vinegar, regular balsamic works in a pinch, though it will darken the salad and add a deeper sweetness. Alternatively, a mix of white wine vinegar with a hint of honey can mimic the flavor profile pretty closely.

Can I add protein to make it a main dish?

Definitely! Grilled chicken, shrimp, or chickpeas are fantastic additions to the Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe. For a vegetarian boost, add some sliced avocado or white beans to the mix.

How far ahead can I make this salad?

This pasta salad is a meal prep dream: you can assemble it up to a day in advance. If you want the basil to stay extra fresh and vibrant, add it just before serving, and keep an extra splash of vinaigrette on hand to refresh the salad if needed.

What makes this different from classic pasta salads?

The Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe stands out thanks to its zesty lemon and white balsamic vinaigrette, the abundance of fresh basil, and that undeniably luxurious Parmesan flavor. Each bite is full of brightness and herbaceous flair, making it lighter and more modern than your average picnic salad.

Final Thoughts

If you’re in search of a crowd-pleasing, refreshingly bold recipe, you’ll adore this Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe. Every ingredient shines, and it’s just as perfect for a weekday lunch as it is for your next get-together. Give it a try—you might just find yourself craving it all year round!

Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 25 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This Lemon Basil Parmesan Pasta Salad is a refreshing and flavorful dish perfect for summer gatherings. Tossed in a tangy white balsamic vinaigrette, it’s a vibrant combination of pasta, cherry tomatoes, cucumber, red onion, and Parmesan cheese.

Ingredients

Scale

Pasta Salad:

12 oz rotini or bowtie pasta
1/2 cup grated Parmesan cheese
1 cup cherry tomatoes (halved)
1/2 cup cucumber (diced)
1/4 cup red onion (thinly sliced)
1/4 cup fresh basil leaves (chopped)
1/4 teaspoon salt
1/4 teaspoon black pepper

For the vinaigrette:

1/4 cup white balsamic vinegar
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
1 teaspoon Dijon mustard
1/2 teaspoon honey
1/3 cup olive oil
Salt and pepper to taste

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Instructions

Cook the pasta: Cook the pasta in salted water until al dente. Rinse under cold water and set aside to cool.
Make the vinaigrette: Whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, honey, salt, and pepper. Slowly add olive oil while whisking until emulsified.
Assemble the salad: Combine pasta, tomatoes, cucumber, red onion, Parmesan, and basil in a bowl. Pour vinaigrette over and toss to coat. Chill before serving.