Lemon Basil Pasta Salad Recipe for Summer

Lemon Basil Pasta Salad is a refreshing, colorful dish with tender pasta, crisp veggies, and a tangy lemon-basil vinaigrette, perfect for summer lunches or picnics. It’s light, flavorful, and easy to make. I brought this to a barbecue, and everyone loved the bright, citrusy taste! This recipe takes about 25 minutes and uses a pot and bowl for simple prep. Let’s make this delicious pasta salad together!

Why You’ll Love This Lemon Basil Pasta Salad Recipe

This recipe is quick, ready in about 25 minutes, and bursting with fresh, summery flavors. The lemon vinaigrette adds a bright kick that pairs perfectly with basil and veggies. You only need a pot and a bowl, so cleanup is easy. It’s great for picnics, lunches, or side dishes. I love how it tastes so fresh! You can swap veggies or pasta shapes to make it your own.

Ingredients for Lemon Basil Pasta Salad Recipe

For the Pasta Salad:

• 8 oz rotini or farfalle pasta
• 1 cup cherry tomatoes, halved
• ½ cup cucumber, diced
• ½ cup red bell pepper, diced
• ¼ cup red onion, thinly sliced
• ½ cup fresh mozzarella balls (mini or diced)
• ¼ cup fresh basil leaves, chopped

For the Lemon-Basil Vinaigrette:

• ¼ cup extra-virgin olive oil
• 3 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tsp Dijon mustard
• 1 tsp minced garlic
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp chopped fresh basil

For Garnish (Optional):

• Extra basil leaves
• 2 tbsp grated Parmesan cheese

Substitutions: Use penne or bowtie pasta instead of rotini. Swap mozzarella for feta or goat cheese. Replace cucumber with zucchini or olives. Use white wine vinegar instead of lemon juice for a milder dressing.

Equipment Needed

• Large pot
• Colander
• Large mixing bowl
• Small bowl
• Whisk
• Knife
• Cutting board
• Measuring cups and spoons

These are common kitchen tools you likely have. A large bowl makes tossing the salad easy.

How to Make Lemon Basil Pasta Salad Recipe

Cook the Pasta

Bring a large pot of salted water to a boil; cook pasta according to package instructions, about 8-10 minutes. Drain and rinse under cold water to cool.

Prepare the Vinaigrette

In a small bowl, whisk olive oil, lemon juice, lemon zest, Dijon mustard, garlic, salt, pepper, and chopped basil until smooth. Set aside for flavors to meld.

Chop the Vegetables

Wash and halve cherry tomatoes, dice cucumber and red bell pepper, and thinly slice red onion. Place all veggies in a large mixing bowl with mozzarella and chopped basil.

Combine Ingredients

Add cooled pasta to the bowl with vegetables, mozzarella, and basil; pour vinaigrette over the mixture. Toss gently to coat all ingredients evenly.

Chill and Serve

Cover and chill the salad in the fridge for 10-15 minutes to let flavors meld, or serve immediately. Garnish with extra basil and Parmesan, if using, before serving.

Tips for a Great Lemon Basil Pasta Salad Recipe

Use fresh lemon juice for the brightest flavor; bottled can taste flat. Cook pasta al dente to avoid mushiness. Chop veggies to similar sizes for a balanced bite. I added extra basil for a stronger herb flavor, and it was a hit. Rinse pasta with cold water to stop cooking. Prep ingredients ahead to save time. I made mine for a picnic, and it held up perfectly.

Pro Tip: Boost the Flavor

Add a pinch of red pepper flakes to the vinaigrette for a subtle spicy kick. I tried this, and it gave the salad an exciting twist.

Variations and Substitutions

Add ½ cup grilled chicken or shrimp for protein; I tried shrimp, and it added a hearty touch. Use gluten-free pasta for a gluten-free version. Swap red bell pepper for roasted red peppers or artichoke hearts. Serve with pine nuts for extra crunch.

Storage Instructions

Store leftover salad in an airtight container in the fridge for up to 3 days. Stir before serving, as dressing may settle.

Can You Freeze Lemon Basil Pasta Salad?

Freezing is not recommended as pasta and veggies get soggy when thawed. I tried freezing, and the texture was off, so fresh is best.

FAQs About Lemon Basil Pasta Salad Recipe

Here are answers to common questions about this dish.

1. Can I use store-bought dressing?
   Yes, use ⅓ cup lemon vinaigrette or Italian dressing to save time. I made my own, but store-bought worked in a rush.
   
2. What if I don’t have fresh basil?
   Use 1 tsp dried basil in the dressing, but fresh is best for flavor. I used fresh, and it made the salad pop.
   
3. Can I make this ahead?
   Prep pasta, veggies, and dressing a day ahead; toss just before serving. I prepped early, and it saved time for a party.
   
4. Why is my salad dry?
   Too little dressing or overcooked pasta can cause this; add more vinaigrette and cook pasta al dente. I used extra dressing, and it was perfect.
   

How to Serve Lemon Basil Pasta Salad

Serve chilled as a main dish with grilled chicken or as a side with soup or sandwiches. Pair with iced tea or lemonade for a refreshing meal.

Nutrition Info for Lemon Basil Pasta Salad

Per serving (1.5 cups, 4 servings):

• Calories: 300 kcal
• Protein: 10g
• Carbohydrates: 38g
• Fiber: 3g
• Sugars: 4g
• Fat: 12g
• Saturated Fat: 3g
  Source: USDA Food Database (2025). Values are approximate.

Final Thoughts

This Lemon Basil Pasta Salad Recipe is a bright, fresh dish perfect for lunches or picnics. Its tangy dressing and tender pasta make it a crowd-pleaser. Share your favorite pasta salad add-in in the comments below!