This lemon basil bowtie pasta salad is bursting with bright, fresh flavors and makes the perfect side dish for spring and summer.

Tossed with a homemade lemon vinaigrette, arugula, toasted pine nuts, and parmesan, it’s simple, delicious, and great for gatherings or meal prep.

Why You’ll Love This Recipe

Light, zesty, and full of lemony goodness

Great for potlucks, picnics, and BBQs

Easy to make ahead and customize

Packed with herbs, arugula, and toasted pine nuts

What You’ll Need (Ingredient Highlights)

For the Vinaigrette:

Lemon juice & zest – Adds a bright citrus note

White balsamic vinegar – For a subtle tang

Dijon mustard – Helps emulsify and deepen flavor

Extra virgin olive oil – Smooth, fruity richness

Garlic, salt, and black pepper – Flavorful base

For the Pasta Salad:

Bowtie pasta – Fun shape, great texture

Baby arugula – Peppery bite and freshness

Pine nuts – Toasted for crunch and nuttiness

Parmesan cheese – Savory and salty depth

Fresh basil – Fragrant and aromatic

Pro Tips Before You Start

Don’t skip rinsing the cooked pasta with cold water—it stops cooking and prevents clumping

Toast pine nuts in a dry skillet and watch closely—they brown quickly

Make the vinaigrette ahead of time to let the flavors meld

How to Make Lemon Basil Pasta Salad

Step 1. Make the Vinaigrette
Add grated garlic, salt, pepper, lemon zest, lemon juice, white balsamic vinegar, Dijon mustard, and olive oil to a jar.

Seal tightly and shake well. Set aside.

Step 2. Cook the Pasta
Bring a large pot of water to a boil.

Salt the water generously and cook the bowtie pasta according to the package instructions.

Drain and rinse with cold water. Let it drain well.

Step 3. Toast the Pine Nuts
Add pine nuts to a dry skillet over medium heat.

Toast, tossing occasionally, for about 6 minutes until golden and fragrant. Set aside to cool.

Step 4. Combine the Salad
In a large bowl, add the cooked pasta, arugula, toasted pine nuts, grated parmesan, and fresh basil.

Step 5. Dress and Toss
Shake the vinaigrette again and pour it over the pasta mixture.

Toss everything together gently until evenly coated.

Step 6. Season and Serve
Taste and season with extra salt and black pepper if needed.

Garnish with more parmesan, basil, and lemon slices if desired.

What to Serve It With

Grilled chicken, salmon, or shrimp

Quiche or savory tart

As part of a summer picnic spread

Variations / Substitutions

Swap arugula with spinach or mixed greens

Use feta instead of parmesan for a tangier taste

Add cherry tomatoes, cucumber, or olives for extra color

Use gluten-free pasta if needed

Storage & Leftovers

Store in an airtight container in the fridge for up to 3–4 days

Best served cold or at room temperature

If making ahead, keep arugula and dressing separate and mix before serving

FAQs

Can I use another type of pasta?
Yes! Any small shape like rotini, penne, or shells works well.

What’s a good substitute for white balsamic vinegar?
Try champagne vinegar or apple cider vinegar for a different flavor profile.

Can I add protein to make it a main dish?
Definitely—grilled chicken, shrimp, or chickpeas would be great.

Is this salad gluten-free?
Only if you use gluten-free pasta.

Can I make it dairy-free?
Yes, omit the parmesan or use a dairy-free cheese alternative.

Final Thoughts

This lemon basil pasta salad is a fresh, vibrant dish that comes together quickly and pleases every crowd.

With its zesty dressing, toasted pine nuts, and herby greens, it’s the perfect recipe to keep on repeat all spring and summer.