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A white bowl filled with farfalle pasta salad, garnished with chopped herbs, shredded cheese, and two lemon wedges. The salad includes chickpeas, herbs, and is seasoned with black pepper. A bunch of fresh herbs is in the background.

Lemon Basil Pasta Salad Recipe

Chickpeas, fresh basil, and Parmesan stirred into bowtie pasta with a light lemon-olive oil dressing—easy to prep and served at room temperature.
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Course: Main Course, Side Dish
Cuisine: Italian, Mediterranean
Keyword: 30 minutes or less, brunch, Easter, herbs, Mother's Day, pasta salad, summer
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Servings: 8
Calories: 201kcal
Author: Holly Gray

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.

Nutrition

Calories: 201kcal | Carbohydrates: 6g | Protein: 7g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 11mg | Sodium: 441mg | Potassium: 146mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 362IU | Vitamin C: 6mg | Calcium: 227mg | Iron: 0.4mg
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