Lemon Basil Pasta Salad Recipe
If there’s one dish that screams summer in a bowl, it’s gotta be this Lemon Basil Pasta Salad. It’s the kind of recipe that bursts with sunny flavors and makes you feel like you’re on vacation—even if you’re just hanging out in your backyard. I’ve been obsessed with this pasta salad since I threw it together for a last-minute picnic last year, and honestly, I haven’t stopped making it since.
This salad is fresh, lemony, herby, and perfectly creamy—thanks to a dreamy homemade basil mayonnaise. It’s a versatile, vibrant side or main that fits just about any warm-weather meal. Whether it’s your go-to for Sunday meal prep or the star of your next potluck, this Lemon Basil Pasta Salad is here to make your life easier and tastier.
Let’s dive in and talk about why you’ll be making this all season long!
Why You’ll Love This Lemon Basil Pasta Salad
A Fresh Lemon and Basil Flavor Explosion
When I say this salad is full of flavor, I mean it. The combo of fresh lemon juice, lemon zest, and fragrant basil brings such a bright, clean taste to each bite. It’s the kind of flavor that makes you close your eyes and savor it.
The Creamiest Basil Mayo You’ve Ever Had
We’re not talking store-bought dressing here. The creamy basil mayo you’ll whip up for this recipe is silky, herbaceous, and just tangy enough. It’s what binds the salad together in a totally mouthwatering way.
Fast, Simple, and Totally Make-Ahead Friendly
Need a dish you can prep in under 30 minutes? This is it. I love how quickly this comes together—perfect for those spontaneous gatherings or when you just don’t want to heat up the kitchen.
Easily Customizable With Your Favorite Add-Ins
I’ve tossed in cherry tomatoes, cucumbers, even roasted zucchini before. This Lemon Basil Pasta Salad loves a good remix, and it welcomes all your veggie friends.
Light and Refreshing—Exactly What You Crave in Warm Weather
It’s rich without being heavy, and it cools you down on a hot day. This is one of those light pasta salads you keep coming back to.
Ingredients You’ll Need for Lemon Basil Pasta Salad
Pasta Base
Small penne (or bowtie, fusilli, or orzo)
Salt (for boiling water)
I prefer penne for the way it holds onto the basil mayo, but feel free to swap with your favorite short pasta.
Creamy Basil Mayonnaise Dressing
¾ cup Mayonnaise (I’m partial to Duke’s—it’s got that tangy Southern charm)
1 cup Fresh basil leaves, packed
1 Garlic clove (optional but adds a lovely depth)
2 tbsp Fresh lemon juice
1 tsp Lemon zest
Salt to taste
This dressing is everything. If you haven’t made your own flavored mayo before, prepare to fall in love.
Flavor Boosters
¼ cup Grated Asiago or Parmigiano-Reggiano
2 tbsp Toasted pine nuts
Fresh cracked black pepper and additional salt to taste
That salty cheese and nutty crunch? Chef’s kiss.
Equipment Checklist
Food processor or immersion blender (for that luscious basil mayo)
Large mixing bowls
Pot for boiling pasta
Skillet for toasting pine nuts
Simple tools, big payoff.
Step-by-Step Instructions for the Perfect Lemon Basil Pasta Salad
Make the Basil Mayonnaise
Add your mayonnaise, basil, lemon juice, zest, garlic, and salt to a food processor or use an immersion blender. Blend until it’s smooth, creamy, and bright green. Refrigerate for 10 to 15 minutes to allow the flavors to blend.
Cook the Pasta
Boil salted water, cook pasta until al dente, then rinse under cold water. Let it drain and cool completely. This step is key—warm pasta and mayo don’t mix well.
Toast the Pine Nuts
Pop them in a dry skillet over medium heat. Stir constantly until they’re golden brown and smell irresistible. Set aside to cool.
Assemble the Salad
In a large bowl, toss your cooled pasta with the basil mayo. Add lemon zest, grated cheese, and pine nuts. Season with salt and pepper to taste. Don’t be shy with the zest—it really wakes up the dish.
Chill and Serve
Refrigerate for at least 30 minutes. Just before serving, garnish with fresh basil ribbons for a restaurant-style finish.
For another bright salad twist, check out our Lemon Arugula Pasta Salad.
Recipe Variations & FAQs
Can I use a different pasta shape?
Absolutely! Bowties, fusilli, or even orzo all work beautifully in this Lemon Basil Pasta Salad.
What veggies go well with this?
Think cherry tomatoes, blanched green beans, grilled zucchini, or even fresh corn. Want something heartier? Add white beans or chickpeas.
Don’t have pine nuts?
Swap with toasted almonds, walnuts, or sunflower seeds. You’ll still get that satisfying crunch.
Want a mayo-free version?
Use Greek yogurt or a mix of yogurt and olive oil with the same flavor elements. It’s lighter but still full of zest.
How long does this salad keep?
It remains fresh in the refrigerator for as long as 3 days. Personally, I believe it tastes even better the following day!
Helpful Notes
Always let the pasta cool completely before mixing. Warm pasta can cause the mayo to separate.
The flavors deepen after chilling. Make it a few hours in advance for optimal results..
Don’t skip the lemon zest—it’s what gives this Lemon Basil Pasta Salad its signature zing.
You can prepare the basil mayo 1–2 days in advance and store it in the fridge.
Craving more pasta salad ideas? Check out our fan-favorite Pasta Salad with Italian Dressing or this flavorful Mexican Street Corn Pasta Salad.
Why This Lemon Basil Pasta Salad Will Be Your New Go-To
If you’re anything like me, you love a recipe that checks all the boxes—fresh, flavorful, easy, and crowd-pleasing. This Lemon Basil Pasta Salad is all that and then some. From sunny picnics to lazy lunches, it delivers every time.
Give it a try, and I promise it’ll earn a permanent spot in your seasonal rotation. And hey, if you’re looking for something just as creative but totally different, our Italian Grinder Salad and California Sushi Bowls are amazing next stops on your flavor adventure.
Lemon Basil Pasta Salad
Ingredients
Pasta Base:
- 8 oz small penne or bowtie, fusilli, or orzo
- Salt for boiling water
Basil Mayonnaise Dressing:
- ¾ cup mayonnaise Duke’s preferred
- 1 cup fresh basil leaves packed
- 1 garlic clove optional
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- Salt to taste
Flavor Boosters:
- ¼ cup grated Asiago or Parmigiano-Reggiano
- 2 tbsp toasted pine nuts
- Fresh cracked black pepper and extra salt to taste
Optional Garnish:
- Fresh basil ribbons
Instructions
Make the Basil Mayo:
- In a food processor or using an immersion blender, blend mayonnaise, basil, lemon juice, garlic, lemon zest, and salt until smooth. Chill while preparing the rest.
Cook the Pasta:
- Boil pasta in salted water until al dente. Drain and rinse under cold water. Let it cool completely.
Toast the Pine Nuts:
- In a dry skillet over medium heat, toast pine nuts until golden and fragrant. Stir frequently and let cool.
Assemble the Salad:
- In a large bowl, toss cooled pasta with basil mayo. Add lemon zest, grated cheese, and pine nuts. Mix well. Season with salt and black pepper.
Chill and Serve:
- Refrigerate for 30 minutes or more. Garnish with fresh basil ribbons before serving.
Notes
- Allowing pasta to fully cool prevents the mayo from breaking.
- Basil mayo can be made 1–2 days ahead.
- Adjust lemon juice and zest to your brightness preference.
- Tastes even better after chilling for a few hours.
