Lemon Basil Pasta Salad with chickpeas, fresh basil, and Parmesan, all stirred into a light lemon and olive oil dressing. Serve with Caprese Burgers or Grilled BBQ Tofu.
Easy Pasta Salad Recipe
As a home cook who has been creating plant-based and vegetarian meals for over 13 years, I focus on recipes that rely on fresh ingredients, consistent results, and minimal prep.
This basil and lemon pasta salad comes together quickly and uses ingredients that are easy to keep on hand, making it a solid choice for warm-weather meals or weekday lunches. It holds well in the refrigerator, travels easily, and works across a range of menus—everything from casual dinners to picnic-style gatherings.
This easy cold pasta salad with fresh basil, sharp Parmesan, and bright lemon works well as a light main or simple side. The lemon dressing coats every bite without weighing the salad down, and chickpeas bring a bit of texture and plant-based protein, helping the salad feel more substantial while still staying light.
Ingredients for Lemon Basil Pasta Salad
- Extra Virgin Olive Oil – Whisked with lemon juice and zest to form the base of the dressing. Use a mild or fruity variety for balanced flavor.
- Lemon Juice and Lemon Zest – Bring brightness and acidity to the dish. Use fresh lemon juice and zest from a medium-sized lemon.
- Shallot – Adds a subtle bite that blends well with the lemon and garlic in the dressing.
- Garlic – Minced and mixed directly into the dressing to keep the flavor consistent throughout.
- Kosher Salt and Ground Black Pepper – Balance the acidity and round out the flavor of the dressing.
- Chickpeas (Garbanzo Beans) – Provide a firm, slightly nutty texture and a boost of plant-based protein. Rinse and drain before using.
- Farfalle Pasta – The ridges and folds of this bowtie pasta shape make it great for catching the dressing. Any medium type of pasta, such as rotini, penne, or gemelli pasta, will work.
- Fresh Basil Leaves – Chopped and added at the end for a fresh, herb-forward finish. Dried basil is not recommended for this recipe.
- Parmesan Cheese – Grated and stirred in at the end. Adds saltiness and richness that balances the lemon and basil.
How to Make Lemon Basil Pasta Salad
STEP ONE: Make the dressing. In a large bowl, whisk together the olive oil, lemon juice, lemon zest, shallot, garlic, salt, and pepper. Stir in the chickpeas and set aside to let the flavors combine while the pasta cooks.
STEP TWO: Cook the pasta. Set a large pot of salted water over high heat. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to cool completely.
STEP THREE: Combine. Transfer the cooled pasta to the bowl with the chickpeas and dressing. Stir until evenly coated.
STEP FOUR: Add basil and Parmesan. Stir in the chopped basil and grated Parmesan until distributed throughout. Adjust seasoning to taste and serve at room temperature.
How to Make It Vegan
- For a plant-based pasta salad, use your favorite dairy-free Parmesan-style cheese. Everything else in the recipe is already naturally vegan, so no other adjustments are needed.
Storage
- Store leftover pasta salad in an airtight container in the refrigerator for up to 3 days. Before serving again, stir gently and drizzle with a little bit of olive oil to refresh the texture.
More Pasta Salad Recipes You’ll Love
- Summer Pasta Salad
- Spinach Orzo Pasta Salad
- Bell Pepper Pasta Salad
- Caprese Pasta Salad
- Greek Pasta Salad
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Lemon Basil Pasta Salad Recipe
Ingredients
- 1/2 cup olive oil
- 5 tablespoons lemon juice
- 1/4 cup shallot chopped
- 1 tablespoon lemon zest
- 1 tablespoon garlic minced
- 3/4 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 15-ounce can chickpeas, drained and rinsed
- 1 cup fresh basil leaves chopped
- 1 cup Parmesan cheese grated
Instructions
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, shallot, garlic, salt, and pepper. Stir in the chickpeas and set aside to let the flavors combine while the pasta cooks.
- Set a large pot of salted water over high heat. Cook the pasta according to the package directions until al dente. Drain and rinse with cold water to cool completely.
- Transfer the cooled pasta to the bowl with the chickpeas and dressing. Stir until evenly coated.
- Stir in the chopped basil and grated Parmesan until distributed throughout. Adjust seasoning to taste and serve at room temperature.
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