Lemon Basil Pasta Salad with Creamy Dressing and Fresh Herbs

Attention lemon lovers – make this summer pasta salad as soon as you can! Bright lemon flavor, just a handful of ingredients, and super easy to prepare. You’ll love this lemon basil pasta salad.

Pasta salad is the perfect summer side, and when you add fresh basil, a squeeze of lemon, and plenty of parmesan, it becomes an irresistible dish. This lemon basil pasta salad is simple, fresh, and one of our favorite warm-weather salads. It uses minimal ingredients, comes together quickly, and can easily become a weeknight go-to or a star at potlucks.

Ingredients for lemon basil pasta salad

• Dry pasta: Short shapes work best—penne, farfalle, or gemelli are ideal. Gemelli is what I use.
• Lemon juice & zest: Lemon brightens the whole dish. Choose firm, bright yellow lemons with smooth skin and no brown spots. Tip: roll lemons on the counter before juicing to get more juice.
• Parmesan cheese: Adds savory balance. Use freshly shredded, preshredded, or shaved parmesan depending on preference.
• Fresh basil: Provides freshness and color—use fresh, not dried, for the best flavor.
• Cracked pepper: A final touch that rounds out the flavors.
• Lemon-basil vinaigrette: The dressing ties everything together and can be made ahead of time.

How to make an easy lemon-basil vinaigrette

A great dressing is the heart of a memorable pasta salad. This lemon-basil vinaigrette is bright, garlicky, and quick to make. It stores well in the fridge for up to a week.

• 1/4 cup fresh lemon juice (about 3–4 lemons)
• 1/4 cup olive oil (extra-light or regular, depending on your preference)
• 2 garlic cloves
• 2 Tbsp fresh basil, sliced thin
• Black pepper, to taste

1. Combine the lemon juice, olive oil, and garlic in a food processor. Season with black pepper and blend until smooth.
2. Stir in the sliced basil, then pour the vinaigrette over the pasta salad when ready.

No food processor? Mix the lemon juice, oil, minced garlic, pepper, and basil in a bowl and whisk until combined.

How to make lemon basil pasta salad

1. Cook the pasta according to package directions, drain, and spread out to cool completely.
2. Prepare the vinaigrette, shred the parmesan if using fresh, and thinly slice the basil.
3. Once the pasta is cool, combine it in a large bowl with the parmesan and basil. Add vinaigrette to taste and toss until evenly coated.
4. Chill the salad in the refrigerator for at least 30 minutes to 1 hour before serving.
5. Serve garnished with extra parmesan, torn basil leaves, and a bit of lemon zest.

Serving ideas for lemon basil pasta salad

This pasta salad is delicious on its own, but you can easily turn it into a more substantial meal or add variety with a few simple additions.

• Add protein: Grilled or shredded chicken, shrimp, or scallops pair beautifully—serve on top or toss them in.
• Mix in extra veggies: Try zucchini, fresh tomatoes, cooked asparagus, or peas to make it heartier.
• Make it a green salad: Serve the pasta over a bed of spinach or lettuce with extra dressing and parmesan for a main-course salad.

When to serve it? This lemon basil pasta salad is perfect for potlucks, backyard barbecues, family gatherings, or as a simple summer side. Leftovers make an excellent meal-prepped lunch.

More recipes like this:

• Pizza Pasta Salad
• Cilantro Lime Pasta Salad
• Pesto Pasta Salad with Tomatoes and Mozzarella
• Easy Italian Pasta Salad
• Baked Feta Pasta

[Made one of my recipes? Tag my social media @kalefornia_kravings — I love seeing what you create!]