Fresh Lemon Pasta Salad with Basil and Pine Nuts
A bright and refreshing pasta salad featuring corkscrew pasta tossed with fresh lemon juice, zest, and olive oil, then finished with aromatic basil, toasted pine nuts, and Parmesan cheese. The key to this dish is using freshly squeezed lemon juice and properly zested lemon for maximum citrus flavor. Perfect for summer gatherings, potlucks, or as a light lunch, this pasta salad is best served at room temperature where the flavors can fully develop and meld together.
Ingredients
- 2 lbs corkscrew pasta or other pasta shapepenne or fusilli1:1none
any short pasta shape works well
- 4 tablespoons lemon zest
- 3 cups freshly squeezed lemon juice
- 2 cups olive oil
- 1 large bunch basil, leaves removed from stems and cleaned
- 1 cup Parmesan cheese, grated
- 1 cup pine nuts
- salt, to taste
Instructions
- 1
Boil the pasta until just barely less than al dente, about 12 minutes for shaped pasta
- 2
Clean and chiffonade basil by rolling washed leaves into a cylinder and chopping
- 3
Zest lemons using a zester or microplane, avoiding the bitter white pith
- 4
Juice the zested lemons using fork prongs or a juicer, removing any seeds
- 5
Drain pasta but retain about half a cup of pasta water in the pot
- 6
Add lemon juice, lemon zest, olive oil and salt to the pasta pot and mix well
- 7
Transfer pasta to a bowl and let cool for about 45 minutes until room temperature
- 8
Add pine nuts, basil and Parmesan cheese to cooled pasta and mix well
Tips
Reserve pasta water when draining as the starch helps bind the dressing to the pasta and prevents it from becoming dry.
Zest lemons before juicing them, and avoid the bitter white pith by only taking the yellow outer layer.
Let the pasta cool completely before adding cheese and herbs to prevent wilting and clumping of ingredients.
Good to Know
Refrigerate for up to 3 days in covered container. Bring to room temperature before serving for best flavor.
Can be made 1 day ahead. Add fresh basil just before serving to maintain bright color and flavor.
Best served at room temperature. Toss gently before serving to redistribute dressing.
Common Mistakes
Don't overcook pasta as it continues cooking after draining and will become mushy when cooled.
Avoid adding cheese and herbs to hot pasta as they will wilt and clump together.
Substitutions
Dairy-Free Swaps
General Alternatives
any short pasta shape works well
FAQ
Can I make this pasta salad ahead of time?
Yes, you can make it up to 1 day ahead. Store covered in the refrigerator and add fresh basil just before serving to maintain its bright color and flavor.
What if I don't have pine nuts?
You can substitute with toasted almonds, walnuts, or sunflower seeds. Toast them lightly for the best flavor and crunch.
How long will this pasta salad keep in the refrigerator?
It will keep for up to 3 days when stored in a covered container. Bring to room temperature before serving for optimal flavor.