Lemon Basil Pasta Salad: A Bright, Zesty Dish for Any Occasion

Fresh, vibrant, and full of citrusy-herb flavor, Lemon Basil Pasta Salad is a simple yet elegant side dish that’s perfect for summer gatherings, light lunches, or meal prep.

Made with al dente pasta, fresh basil, juicy tomatoes, and a lemony dressing that adds a refreshing punch, this salad is both satisfying and invigorating.

Whether you serve it cold or at room temperature, this dish bursts with Mediterranean flair and is endlessly customizable. It’s quick to whip up and even better the next day, making it a go-to recipe for busy weeknights or sunny outdoor gatherings.

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Ingredients Of Lemon Basil Pasta Salad

Base Ingredients:

  • 12 oz pasta (rotini, bowtie, or penne work best)
  • 1/4 cup olive oil
  • Zest and juice of 1 lemon (about 3 tablespoons juice)
  • 1 clove garlic, finely minced
  • Salt and black pepper, to taste

Mix-Ins:

  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh basil leaves, chopped or torn
  • 1/4 cup red onion, finely sliced
  • 1/3 cup crumbled feta or goat cheese (optional)
  • 1/4 cup pine nuts or sliced almonds, toasted (optional)

How to Make Lemon Basil Pasta Salad (Step-by-Step)

1. Cook the Pasta

Boil pasta in salted water until al dente. Drain and rinse with cold water to stop cooking and cool it down.

2. Make the Lemon Dressing

In a small bowl, whisk together olive oil, lemon juice and zest, garlic, salt, and pepper. Adjust seasoning to taste.

3. Combine Salad Ingredients

In a large mixing bowl, toss the pasta with cherry tomatoes, red onion, and basil. Pour over the lemon dressing and mix well to coat.

4. Add Final Touches

Fold in crumbled cheese and toasted nuts if using. Chill the salad for 30 minutes to let the flavors meld.

Why You’ll Love Lemon Basil Pasta Salad

  • Light and refreshing—perfect for hot days
  • Simple ingredients you probably already have
  • Bright lemon flavor paired with aromatic basil
  • Easy to make ahead and ideal for leftovers
  • Versatile—can be made vegan, gluten-free, or bulked up with protein

Pro Tips for the Best Lemon Basil Pasta Salad

  • Salt your pasta water generously for maximum flavor.
  • Use fresh lemon juice—bottled won’t give the same zing.
  • Chop basil just before mixing to preserve color and aroma.
  • Let the salad sit for 30 minutes or overnight for best flavor.
  • Add crunchy veggies like cucumbers or bell peppers for extra texture.

Flavor Variations – Lemon Basil Pasta Salad

Mediterranean Style

Add kalamata olives, artichoke hearts, cucumbers, and crumbled feta.

Protein-Packed

Add grilled chicken, shrimp, or chickpeas for a complete meal.

Vegan Option

Skip the cheese or use a dairy-free alternative.

Creamy Version

Mix a spoonful of Greek yogurt or vegan mayo into the dressing for a richer texture.

Lemon basil pasta salad topped with shredded parmesan, fresh basil, and cracked black pepper in a white bowl.

Lemon Basil Pasta Salad Recipe

Bright, fresh, and full of citrus-herb flavor, this Lemon Basil Pasta Salad is the ultimate side dish for summer. Made with pasta, juicy tomatoes, fresh basil, and a zesty lemon dressing—it’s easy to make and even easier to love.
Try this light and flavorful pasta salad today—it’s a guaranteed crowd-pleaser!
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course lunch, Side Dish
Cuisine American
Servings 6
Calories 300 kcal

Ingredients
  

  • 12 oz pasta bowtie, penne, or rotini works best
  • cups cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ red onion thinly sliced
  • ½ cup fresh basil leaves chopped
  • cup grated Parmesan cheese
  • ¼ cup olive oil
  • 3 tablespoons lemon juice freshly squeezed
  • 1 teaspoon lemon zest
  • 1 teaspoon Dijon mustard
  • 1 garlic clove minced
  • Salt and black pepper to taste
  • Optional: Add grilled chicken, mozzarella pearls, or olives for extra flavor

Instructions
 

  • Boil the pasta
  • Bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Drain and rinse with cold water to cool it down quickly.
  • Make the lemon basil dressing
  • In a small bowl or mason jar, combine olive oil, fresh lemon juice, lemon zest, Dijon mustard, minced garlic, salt, and pepper. Whisk or shake well until fully blended.
  • Chop the veggies and basil
  • While the pasta cools, chop cherry tomatoes, cucumbers, red onion, and fresh basil leaves. Set aside.
  • Mix the salad
  • In a large salad bowl, combine the cooled pasta, chopped vegetables, basil, and Parmesan cheese. Toss gently to mix.
  • Add the dressing
  • Pour the lemon basil dressing over the pasta mixture. Toss again until everything is well coated and evenly distributed.
  • Chill before serving
  • Cover and refrigerate for at least 30 minutes to let the flavors meld. Give it a final toss before serving.

Notes

Nutrition (Per Serving):

  • Calories: 300
  • Fat: 14g
  • Carbs: 32g
  • Protein: 8g
  • Sodium: 320mg
Keyword Lemon Basil Pasta Salad

Famous Questions of Lemon Basil Pasta Salad

What kind of pasta works best?

Short pasta with grooves or twists like rotini, bowtie, or penne holds onto the lemon dressing beautifully and adds texture to each bite.

Can I make this pasta salad ahead of time?

Absolutely. In fact, it tastes even better after a few hours in the fridge. Just give it a good stir and refresh with a splash of olive oil or lemon juice before serving.

How long does it last in the fridge?

Store it in an airtight container for up to 3–4 days. It’s perfect for meal prep and make-ahead parties.

What vegetables go well with it?

Aside from cherry tomatoes and red onion, try adding cucumbers, bell peppers, zucchini, or arugula. Just keep the veggies crunchy and fresh.

Serving Ideas for best Lemon Basil Pasta Salad

  • As a BBQ or picnic side
  • With grilled proteins like salmon, shrimp, or chicken
  • Packed into lunch boxes
  • Tossed with greens for a light entrée
  • Served over a bed of arugula with extra lemon vinaigrette

GO AHEAD !!

Lemon Basil Pasta Salad is a zesty, herbaceous delight that brightens any table. With its simple ingredients, quick prep, and bold flavors, it’s no surprise this recipe is a favorite year after year. From backyard barbecues to meal-prepped lunches, it fits into nearly any occasion and adapts to your taste.

So go ahead—make a big batch, chill it, and dig in!

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