Lemon Basil Bowtie Pasta Salad
This lemon basil bowtie pasta salad is a bright and zesty dish perfect for warm-weather gatherings. Tossed with arugula, toasted pine nuts, Parmesan, and a homemade lemon vinaigrette, it's light yet flavorful—ideal for picnics, potlucks, or easy weeknight dinners.
Ingredients
For the Vinaigrette:
- 1 –2 garlic cloves grated
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 2 tbsp white balsamic vinegar
- 1/2 tsp Dijon mustard
- 3 tbsp extra virgin olive oil
For the Pasta Salad:
- 1 lb bowtie pasta
- Salt for pasta water
- 1/3 cup pine nuts
- 2 handfuls baby arugula
- 1/3 cup grated Parmesan cheese
- 1/4 cup thinly sliced fresh basil
- Extra Parmesan and basil for garnish optional
Instructions
- Combine vinaigrette ingredients in a jar and shake.
- Cook pasta in salted water. Rinse with cold water and drain.
- Toast pine nuts in a dry skillet until golden.
- Mix pasta, arugula, pine nuts, Parmesan, and basil in a bowl.
- Shake dressing again and pour over salad. Toss well.
- See full steps with tips & photos → https://p4pd.org/lemon-basil-bowtie-pasta-salad/
Notes
- Add Protein: Toss in grilled chicken or white beans for a complete meal.
- Vegan Option: Use vegan Parmesan or skip the cheese altogether.
- Make Ahead: Salad can be made up to 1 day ahead; add arugula just before serving for best texture.
- Extra Flavor: Add sun-dried tomatoes or chopped roasted red peppers.