Lemon Basil Parmesan Pasta Salad
Farfalle and chickpeas make up this lemon basil Parmesan pasta salad, with a light olive oil dressing that leaves the bow ties distinct rather than heavily coated. Fresh basil, Parmesan, lemon zest, and black pepper finish the platter. Serve it chilled or at room temperature, with lemon wedges for anyone who wants an extra squeeze.
The key is to drain the pasta while it still holds its shape. If you rinse it for a cold salad, let it drain thoroughly before adding the dressing so the salad stays glossy, not watery.
Ingredients
- 8 ounces farfalle pasta (225g)
- Salt, for the pasta water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest, plus a little for garnish
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup chopped or torn fresh basil leaves, plus a few whole leaves
- 3/4 cup finely grated or shaved Parmesan cheese, divided
- 4 small lemon wedges, from 1 lemon
How to Make Lemon Basil Parmesan Pasta Salad
- Cook the farfalle: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook uncovered at a steady boil according to the package directions. Stir after adding it and occasionally as it cooks. Begin checking 1 to 2 minutes before the package’s minimum time; drain when tender but still holding its bow-tie shape.
- Cool and drain: For a cold salad, briefly rinse the pasta with cool water. Shake the colander and let the pasta drain thoroughly. For room-temperature service, skip the rinse and let the drained pasta cool before assembling.
- Make the dressing: Whisk together the olive oil, lemon juice, lemon zest, garlic, kosher salt, and pepper in a small bowl. Taste and adjust the lemon or seasoning as needed.
- Dress the pasta and chickpeas: Add both to a large bowl. Pour in most of the dressing, saving a little in case the salad needs refreshing after chilling. Toss gently until the pasta and chickpeas are lightly coated, with no liquid pooling at the bottom.
- Add basil and Parmesan: Fold in most of the chopped basil and about half the Parmesan. Keep the remaining basil and cheese for the top.
- Finish and serve: Spoon the salad into a loose mound on a large platter, leaving the chickpeas visible among the pasta. Scatter the reserved basil, Parmesan, a little extra lemon zest, and black pepper over the top. Set the lemon wedges along the edge. Serve at room temperature or refrigerate until ready to serve.
How to Keep the Pasta from Getting Soft
Package times vary, so check the farfalle early rather than cooking until it feels very soft. It should be tender but not floppy when drained; it can soften further as it sits with the dressing. A cool rinse is useful for this chilled version, but water left on the pasta will dilute the lemon dressing.
Variations
- Green peas: Add 1/2 cup briefly cooked and cooled fresh or frozen peas. Avoid canned peas if you want a firmer texture.
- Toasted pine nuts: Scatter 2 tablespoons over the salad just before serving. Watch them closely while toasting; they brown quickly.
- Vegan: Replace the Parmesan with dairy-free Parmesan-style cheese and adjust the salt to taste.
If farfalle is unavailable, another short shape such as rotini, penne, gemelli, or fusilli will work, though the finished salad will look different.
Make-Ahead and Serving
To make the salad ahead, refrigerate the dressed pasta and chickpeas, but hold back some basil and Parmesan until just before serving. If the chilled salad looks dry, toss it gently with the reserved dressing or a small splash of olive oil and lemon juice.
Serve as a side dish or light lunch with grilled chicken, steak, or barbecue tofu. For another pasta-salad option, try Sun-Dried Tomato Pasta Salad with Artichokes.
How to Store Leftovers
Store leftovers in an airtight container in the refrigerator for up to three days. The basil may lose some of its fresh appearance. Add any reserved basil and Parmesan when serving, and refresh the salad with a little olive oil and lemon juice if needed.
Nutrition
Approximate nutrition per serving, based on 1 of 6 side-dish servings: 325 calories, 12g protein, 12g fat, and 38g carbohydrates. Per 100g: approximately 200 calories, 7g protein, 7g fat, and 24g carbohydrates. Values vary with the ingredients used and portion size.
Equipment
- Large pot
- Colander
- Small bowl
- Whisk
- Large mixing bowl
- Serving platter
Ingredients
- 8 ounces farfalle pasta (225g)
- Salt, for the pasta water
- 1 (15-ounce) can chickpeas, drained and rinsed
- 1/4 cup extra-virgin olive oil
- 3 tablespoons fresh lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest, plus a little for garnish
- 1 small garlic clove, finely grated or minced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper, plus more to taste
- 1/2 cup chopped or torn fresh basil leaves, plus a few whole leaves
- 3/4 cup finely grated or shaved Parmesan cheese, divided
- 4 small lemon wedges, from 1 lemon
Instructions
- Bring a large pot of salted water to a boil. Add the farfalle and cook according to the package directions, stirring occasionally. Begin checking 1 to 2 minutes before the package’s minimum cooking time; drain when tender but still holding its shape.
- For a cold salad, briefly rinse the pasta with cool water, then shake the colander and let it drain thoroughly. For room-temperature service, skip the rinse and let the pasta cool.
- Whisk the olive oil, lemon juice, lemon zest, garlic, kosher salt, and pepper in a small bowl. Taste and adjust the lemon or seasoning as needed.
- Add the pasta and chickpeas to a large bowl. Pour in most of the dressing, reserving a little for refreshing the salad later if needed. Toss gently until lightly coated, with no liquid pooling at the bottom.
- Fold in most of the chopped basil and about half the Parmesan.
- Spoon the salad onto a platter. Top with the remaining basil and Parmesan, a little extra lemon zest, and black pepper. Arrange the lemon wedges alongside and serve at room temperature or chilled.
Tips
- Check the farfalle early and drain it while it is tender but still holds its shape.
- If rinsing the pasta for a cold salad, drain it thoroughly so water does not dilute the dressing.
- Reserve some dressing to refresh the salad after chilling.
- Hold back some basil and Parmesan to add just before serving.
Variations
- Green Pea: Add 1/2 cup briefly cooked and cooled fresh or frozen peas.
- Toasted Pine Nut: Scatter 2 tablespoons toasted pine nuts over the salad just before serving.
- Vegan: Replace the Parmesan with dairy-free Parmesan-style cheese and adjust the salt to taste.
- Alternative Pasta Shapes: Use rotini, penne, gemelli, or fusilli in place of the farfalle.