Lemon Basil Pasta Salad That Makes You Wanna Dance 😋

Okay, but have you ever had a pasta salad that just screams summer? Like, you take a bite, and suddenly it’s sunshine and happiness wrapped in deliciousness? That’s THIS salad. Seriously, if you’ve got some pasta hangin’ out in your pantry, you gotta try this!

Okay, Let’s Talk Ingredients

Alright, let’s pretend we’re at the grocery store together. First off, garlic! Grab 1 or 2 cloves—if they’re tiny, just go with 2. We want that punchy flavor, ya know? Next, you need kosher salt and black pepper (like, just a sprinkle here and there). Then, lemons—fresh ones. I always get a couple extra because, let’s be real, who doesn’t want to squeeze a bit more lemony goodness into their life?

Oh, and don’t forget the white balsamic vinegar! Seriously, it’s a game changer. Mustard is a must (ha, see what I did there?)—you need that dijon in your life. Then there’s olive oil, of course, because we need that silky smooth vibe for the dressing. Pasta time! A pound of bowtie pasta. It’s just more fun to eat, right?

Pine nuts! Omg, I could snack on those all day. You’re gonna want about a third of a cup. And then, arugula! I just eyeball it (totally depends on how much green you want). Parmesan—always go for freshly grated, it’s worth it. And basil! Thinly sliced, of course. More for serving, if you’re feeling fancy (which you should).

And then, more kosher salt and black pepper to taste because we’re not monsters here.

So Here’s Why I Make This Constantly

Okay, here’s the tea. I first made this salad for a picnic with my friends last summer. I was a little stressed (like, did I pack enough snacks stressed???) and wasn’t sure how it’d turn out. But y’all, when I took it out of the cooler, everyone was like “OMG, this is amazing!” I felt like a culinary genius! Now it’s my go-to for everything—barbecues, potlucks, even just a random Tuesday night when I’m craving something fresh and zesty. It’s like a hug in a bowl, you know?

The One Trick That Changes Everything

Okay, so here’s the deal—you gotta toast the pine nuts. Seriously. Just throw them in a dry skillet over medium heat for a few minutes. Keep an eye on them, though, because they go from golden perfection to burnt little nuggets REAL quick. Trust me, that nutty flavor will totally elevate your salad.

Don’t Mess This Up (My Top Tips)

– Salt your pasta water! Like, it should taste like the ocean. No one wants bland pasta.
– Fresh ingredients are key. I mean, it’s a salad. You want that crisp, fresh vibe.
– Taste as you go! Adjust that lemon juice, salt, whatever—make it YOURS.

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you have leftovers (which, let’s be honest, is a miracle), just pop it in an airtight container and stick it in the fridge. It’ll stay good for like 3 days. Just give it a good stir before you eat it again—everything settles, and we want that fresh burst of flavor!

If You Liked This, You’ll Probably Like These Too

Okay, if you’re diggin’ this vibe, you’ve gotta try my Caprese Skewers (so easy, you’ll impress everyone) or my Creamy Avocado Pasta (seriously, you’ll thank me later).

So, what’s your go-to summer salad? I need more ideas for my next picnic! 🍋🌿🍝