Zesty Lemon Basil Pasta Salad

Add this light and zesty Lemon Basil Pasta Salad to your summer menu! This pasta salad is refreshing, flavorful, and packed with fresh vegetables. It’s an ideal side for cookouts and picnics and doubles as a healthy, quick weeknight dinner.

Here’s a simple, vibrant pasta salad inspired by a favorite pre-made option I used to pick up at the store. Bright lemon, fresh basil, shaved parmesan, shredded zucchini and sweet peas come together in a lively lemon vinaigrette that coats the pasta and vegetables perfectly. It’s light, fresh, and full of texture and color—everything you want in a summer pasta salad.

Why You’ll Love This

• Quick and easy – ready in about 30 minutes using common ingredients and minimal prep.
• Light and healthy – lemon, garlic and fresh herbs brighten the dish while zucchini and peas add vitamins and fiber.
• Customizable – swap vegetables, add protein, or change the herbs to suit your taste.
• Perfect for summer – refreshing and not heavy, this salad is ideal for warm-weather gatherings.

Pasta Salad Ingredients

• Pasta – farfalle (bowtie) was used here, but rotini, fusilli, cavatappi or penne work well; shapes with nooks hold the dressing best.
• Zucchini and peas – shredded zucchini adds moisture and color; fresh or thawed frozen peas bring sweetness and texture.
• Fresh basil – bright and aromatic; you could substitute fresh arugula or oregano for a different flavor profile.
• Parmesan – thinly shaved high-quality parmesan adds a salty, savory finish; asiago or crumbled feta are tasty alternatives.

Lemony Dressing Ingredients

• Olive oil – use a good extra-virgin olive oil for flavor; it doesn’t need to be expensive, just fresh.
• Lemons – fresh lemon juice and a little zest give a clean, bright acidity; avoid bottled lemon juice for best results.
• White wine vinegar – adds tang; apple cider or champagne vinegar can be used instead.
• Dijon mustard – helps emulsify the dressing and adds a subtle sharpness.
• Honey – balances the acidity with gentle sweetness; maple syrup or another natural sweetener can be substituted.
• Garlic and shallots – minced garlic and finely chopped shallots provide savory depth and a mild onion flavor.
• Salt and pepper – to taste, for seasoning.

How to Make Lemon Basil Pasta Salad

1. Boil the pasta. Bring a large pot of salted water to a boil and cook the pasta until al dente according to package directions. Drain and rinse with cold water to stop the cooking and cool the pasta for the salad.
2. Prep the zucchini. Grate one medium zucchini (about 1 1/2 cups). Gently squeeze out excess moisture using a clean kitchen towel or paper towels to avoid a watery salad.
3. Make the dressing. Whisk together olive oil, fresh lemon juice, lemon zest, white wine vinegar, Dijon mustard, honey, minced garlic, minced shallot, salt and pepper until smooth and combined. Taste and adjust seasoning to preference.
4. Toss the salad. In a large bowl, combine the cooled pasta, grated zucchini, peas, and chopped basil. Add about half of the lemon vinaigrette and toss to coat. Cover and chill for at least one hour so the flavors meld.
5. Finish and serve. Let the salad sit at room temperature for about 20 minutes before serving. Toss with the remaining dressing as needed and top with freshly shaved Parmesan. Serve chilled or at room temperature.

Variations

Make this salad your own by adding proteins, extra vegetables, or different textures and flavors. A few ideas:

• Add protein – grilled chicken, cooked shrimp, salmon, chicken sausage, chickpeas or white beans make the salad more filling.
• Extra vegetables – cherry tomatoes, cucumber, bell pepper, olives, artichoke hearts, summer squash, asparagus or broccoli.
• Greens – fold in fresh arugula, baby spinach or chopped kale for a leafy boost.
• Make it creamy – stir a spoonful of Greek yogurt or mayonnaise into the dressing for richness.
• Add crunch – toasted pine nuts, chopped walnuts, or almonds provide pleasant texture.
• Gluten-free – use any certified gluten-free short pasta if needed.

How to Serve

This pasta salad works as a light main or as a side. It pairs especially well with simply grilled proteins, lemony seafood, or Mediterranean-style dishes. Serve it alongside roasted vegetables, grilled chicken, or fish for a balanced summer meal.

Frequently Asked Questions

Prepping and Storage

Prep ahead: Cook the pasta, grate the zucchini and make the vinaigrette up to a day ahead. Store components separately in the refrigerator and toss together when ready to serve.

Storage: Keep leftovers in a sealed container for 3 to 4 days. Reserve extra dressing to refresh the salad before serving, since the ingredients will absorb some dressing as they sit.

Nutrition (per serving)

Serving size: 1/8 of recipe. Calories: 357 kcal; Carbohydrates: 49.3 g; Protein: 9.2 g; Fat: 15.2 g; Saturated Fat: 2.4 g; Cholesterol: 1.2 mg; Sodium: 106.5 mg; Fiber: 4.3 g; Sugar: 4.3 g. Nutrition values are approximate and intended as a general guide.

Recipe Ingredients (Serves 8)

• 16 oz farfalle (bowtie) pasta
• Salt, to taste
• 1 1/2 cups grated zucchini (about 1 medium zucchini)
• 1 cup fresh or frozen peas, thawed
• 1/3 cup fresh basil, chopped
• 1/4 cup freshly shaved Parmesan cheese

For the Lemon Vinaigrette

• 1/2 cup olive oil
• 1/4 cup fresh lemon juice
• 1 tsp lemon zest
• 3 Tbsp white wine vinegar
• 2 Tbsp finely minced shallots
• 3 cloves garlic, minced
• 2 tsp Dijon mustard
• 2 tsp honey
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and rinse under cold water to cool.
2. Grate the zucchini and gently squeeze out excess moisture using a clean towel or paper towels.
3. Whisk together all vinaigrette ingredients until smooth and emulsified. Taste and adjust seasoning.
4. In a large bowl, combine cooked pasta, grated zucchini, peas and chopped basil. Add half the dressing and toss to coat.
5. Cover and refrigerate for at least one hour. Before serving, let the salad sit at room temperature for about 20 minutes, toss with remaining vinaigrette as needed, and finish with shaved Parmesan. Enjoy.