Lemon Basil Pasta Salad
This creamy Lemon Basil Pasta Salad bursts with fresh lemon, fragrant basil, and a silky homemade mayo dressing. A refreshing summer favorite for potlucks, picnics, and light meals.
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.