Description

For the Salad
12 oz farfalle pasta, cooked and cooled
1 cup cherry tomatoes, halved
1 cup fresh mozzarella pearls
1/4 cup red onion, thinly sliced
1/4 cup fresh basil, chopped
1/4 cup toasted pine nuts (optional)
Salt and black pepper, to taste
For the Lemon-Basil Vinaigrette
1/4 cup extra virgin olive oil
2 tablespoons fresh lemon juice
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1 teaspoon honey
1 small garlic clove, minced
1 tablespoon fresh basil, finely chopped
Salt and black pepper, to taste
Directions
In a small bowl, whisk together olive oil, lemon juice, lemon zest, Dijon mustard, honey, garlic, chopped basil, salt, and black pepper until well combined.
In a large bowl, combine cooked farfalle pasta, cherry tomatoes, mozzarella pearls, red onion, and fresh basil.
Drizzle the lemon-basil vinaigrette over the salad and toss gently to combine.
Sprinkle with toasted pine nuts if using and season with additional salt and black pepper to taste.
Serve immediately or chill for 20 minutes for enhanced flavor.
Prep Time: 10 minutes, Cooking Time: 10 minutes, Total Time: 20 minutes, Kcal: 350 per serving, Servings: 4

Step-by-Step Guide

Follow these detailed instructions for a perfect pasta salad every time. First, cook the farfalle pasta in a large pot of salted boiling water according to package directions until al dente. Drain and rinse under cold water to stop the cooking process, then let it cool completely. While the pasta cools, prepare your ingredients: halve the cherry tomatoes, thinly slice the red onion, chop the fresh basil, and toast the pine nuts in a dry skillet over medium heat until golden. For the vinaigrette, combine all ingredients in a small bowl and whisk vigorously until the mixture is emulsified and slightly thickened. In your large serving bowl, combine the cooled pasta, tomatoes, mozzarella, onion, and basil. Pour the dressing over the top and toss gently but thoroughly to ensure every piece is coated. Finish by sprinkling with pine nuts and a final crack of black pepper.

Serving Suggestions

This vibrant pasta salad is incredibly versatile. Serve it as a light main course for a summer lunch, or as a substantial side dish at your next barbecue alongside grilled chicken or fish. For a beautiful presentation, serve it on a large platter garnished with extra whole basil leaves and lemon wedges. It pairs wonderfully with a crisp white wine like Sauvignon Blanc or Pinot Grigio. To make it a more complete meal, consider adding grilled shrimp, shredded rotisserie chicken, or chickpeas for extra protein.

How-to Summary

In short: Cook and cool the pasta. Whisk the vinaigrette ingredients together. Combine all salad components in a large bowl. Toss with the dressing. Garnish and serve.

Frequently Asked Questions

Can I make this salad ahead of time? Yes, you can assemble it up to 24 hours in advance. For best results, add the fresh basil and pine nuts just before serving to maintain their texture and color.

What can I substitute for pine nuts? Toasted slivered almonds, walnuts, or sunflower seeds make excellent, more affordable alternatives.

How should I store leftovers? Store in an airtight container in the refrigerator for up to 3 days. The pasta will absorb the dressing, so you may wish to refresh it with a small squeeze of lemon juice before serving again.

Can I use a different pasta shape? Absolutely. Fusilli, penne, or rotini are great choices as their shapes hold the dressing well.

Is there a way to make this dairy-free? Yes, simply omit the mozzarella pearls or replace them with a vegan cheese alternative or creamy avocado chunks.

Common Mistakes to Avoid

Avoid using warm pasta, as it will wilt the fresh ingredients and cause the dressing to be absorbed too quickly, resulting in a dry salad. Do not skip toasting the pine nuts if using them; toasting unlocks their essential oils and maximizes flavor. Be careful not to over-chop the basil, as it can bruise and turn black. Finally, do not overdress the salad; start with 3/4 of the vinaigrette, toss, and add more only if needed.

Conclusion

This Lemon-Basil Farfalle Salad is a celebration of fresh, bright flavors that comes together with minimal effort. The combination of tangy vinaigrette, creamy mozzarella, and sweet tomatoes is a guaranteed crowd-pleaser. Its make-ahead flexibility and versatile nature make it an indispensable recipe for your repertoire, perfect for everything from a quick family dinner to a festive potluck. Give this recipe a try and taste the essence of summer in every bite.