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
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.
Notes
- This salad can be prepared ahead and refrigerated.
- Options to add grilled chicken or chickpeas for protein.
- Substitute regular balsamic vinegar if white balsamic is unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: 290
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 10mg
