Brighten up your table with this vibrant Easy Lemon Basil Pasta Salad with Fresh Mozzarella, a refreshing twist on a warm-weather classic. Loaded with juicy mozzarella pearls, freshly grated Parmesan, and chopped basil, it replaces heavy mayo with a zesty garlic-infused lemon olive oil dressing. Easy to whip up and perfect for make-ahead meal prep, this light vegetarian side dish is guaranteed to be a hit at your next picnic or weeknight dinner.
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Why You'll Want to Make Easy Lemon Basil Pasta Salad with Fresh Mozzarella
- Quick and Easy Prep: Takes just 15 minutes of hands-on prep time, making it effortless to whip up for weeknight dinners or last-minute gatherings.
- Bright, Refreshing Flavor: The combination of fresh lemon juice, lemon zest, and fresh basil provides a light, sunny flavor without heavy mayonnaise.
- Perfect Make-Ahead Dish: Tastes even better after chilling, making it ideal for meal prepping or preparing in advance for parties.
- Travels Beautifully: Holds up exceptionally well in the fridge or a cooler, making it ideal for outdoor picnics, potlucks, and summer barbecues.
Ingredients - Here's What You'll Need
Steps to Make Easy Lemon Basil Pasta Salad
- In a large bowl, whisk together the lemon juice, lemon zest, olive oil, salt, black pepper, garlic powder, onion powder, and red pepper flakes.
- Stir the mozzarella pearls into the dressing and let them sit for 10 to 15 minutes while you prepare the pasta so it absorbs the lemon flavor and salt.
- Bring a large pot of water to a boil, then add one tablespoon of Kosher salt. Add the pasta and cook according to package directions until al dente; for me, that was 11 minutes.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking. Line a half sheet pan with a triple layer of paper towels, spread the pasta out into a single layer on the pan, and cover with another triple layer of paper towels. Press down gently on the top and allow to sit for about five minutes to dry.
- Add the cooled pasta to the bowl with the mozzarella and dressing. Gently stir until there is no standing dressing in the bottom of the bowl to coat the pasta.
- Add the chopped basil and grated Parmesan cheese.
- Gently fold everything together. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Give it a light toss before serving, and taste for salt or an extra squeeze of lemon juice if needed.
Whether you're packing a summer picnic, hosting a backyard barbecue, or just meal prepping a light weekday lunch, this Easy Lemon Basil Pasta Salad with Fresh Mozzarella is bound to become a fast favorite. The combination of marinated mozzarella pearls, fresh herbs, and a zip of zesty lemon dressing brings incredible, restaurant-quality flavor with minimal effort. Whip up a batch today and enjoy a bright, satisfying dish that brings a taste of sunshine to every bite!
Frequently Asked Questions
Fresh mozzarella is high in moisture and naturally mild, so letting it sit in lemon juice, olive oil, and salt for 10 to 15 minutes lets it absorb flavor and salt before being tossed with the pasta.
I don't recommend dried basil. Fresh basil provides a bright, aromatic punch that dried basil simply can't replicate.
Stored in an airtight container, it will stay fresh for up to 3 days. If the pasta absorbs the dressing after a couple of days, just give it a quick toss with a fresh squeeze of lemon juice or a drizzle of olive oil to loosen it up.
Absolutely. Grilled chicken breast, sautéed shrimp, or canned chick peas pair exceptionally well with the lemon, basil, and mozzarella flavor profile.
Sturdy short shapes like bow tie (farfalle), rotini, or penne are ideal because their grooves and folds trap the dressing, freshly grated Parmesan, and herbs.
Recipe Tips and Tricks
- Don't Overcook the Pasta: Stop cooking when the pasta is just al dente (tender with a slight bite). Overcooked pasta turns soft and mushy once it absorbs the dressing and chills.
- Chop the Basil at the Last Second: Wait to chop your fresh basil until right before tossing it into the salad to keep it vibrant green and prevent the edges from bruising or turning dark.
- Zest Before You Juice: Always grate the lemon zest off your lemons before cutting and squeezing them. It's far easier to zest a whole, firm lemon.
- Refresh Before Serving: Pasta naturally soaks up liquids as it sits in the fridge. If you make it ahead, keep a small extra splash of olive oil or a lemon wedge handy to toss in right before serving to bring back that glossy finish and bright citrus kick.
Other Great Salads
- Easy Small-Batch Broccoli Salad
- Easy Publix Inspired Tarragon Chicken Salad
- Quick and Easy Pesto Chicken Caprese Pasta Salad
- Watermelon Strawberry Caprese Salad
- Easy Make Ahead Bacon Ranch Potato Salad
- Small-Batch Spinach Strawberry Salad with Poppy Seed Dressing
- Neiman Marcus-Style Chicken Salad
- Quick & Easy Chicken Caesar Pasta Salad
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Easy Lemon Basil Pasta Salad with Fresh Mozzarella
Equipment
- Large Pot
- colander
- half-sheet pan
- Paper Towels
- Large Bowl
- whisk
- Silicone Spatula
- Lemon Zester
- Juicer
- Cheese Grater
Ingredients
For the Dressing
- 2 TBS Good Quality Olive Oil1
- ¼ c Fresh Lemon Juice2
- 1 TBS Lemon Zest2
- ½ teaspoon Kosher Salt
- ¼ teaspoon Freshly Ground Black Pepper
- ⅛ teaspoon Garlic Powder
- ⅛ teaspoon Onion Powder
- ¼ teaspoon Red Pepper Flakes
For the Pasta Salad
- 8 oz Mozzarella Pearls3 drained and dried
- 8 oz Dry Farfalle Pasta4
- 1 TBS Kosher Salt
- ½ c Fresh Basil Leaves5 chopped
- 2 oz Parmesan Cheese freshly grated.
Instructions
- Start a large pot of water to boil. Then, in a large bowl, whisk together the lemon juice, lemon zest, olive oil, salt, black pepper, garlic powder, onion powder, and red pepper flakes. Stir the mozzarella pearls into the dressing and let them sit for 10 to 15 minutes while you prepare the pasta so they absorb the citrus and salt. Set aside until ready to finish the pasta salad.
- Once the water comes to a boil, add one tablespoon of Kosher salt. Add the pasta and cook according to package directions until al dente; for me, that was 11 minutes.
- Drain the pasta in a colander and rinse briefly under cool water to stop the cooking. Line a half-sheet pan with a triple layer of paper towels, spread the pasta out into a single layer on the pan, and cover with another triple layer of paper towels. Press down gently on the top and allow it to sit for about five minutes to dry.
- Add the cooled pasta to the bowl with the mozzarella and dressing. Gently stir until there is no dressing left standing at the bottom of the bowl.
- Add the chopped basil and grated Parmesan cheese. Gently fold everything together. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. Give it a light toss before serving, and taste for salt or an extra squeeze of lemon juice if needed.
- Yield 6 servings
Tips/Notes
- I used California Olive Ranch (100% California Extra Virgin).
- You will need either two medium lemons or one large. Zest the lemons first before juicing them.
- I like to lay the cooked pasta in a single layer between paper towels to dry it.
- You can also use rotini or penne in place of the Farfalle.
- Chop the basil leaves first before measuring them in a ½ cup measuring cup.
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