Easy Lemon Basil Pasta Salad Recipe

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Bright, fresh, and creamy, this Lemon Basil Pasta Salad with English Peas is an easy summer side dish that’s perfect for BBQs, potlucks, or a light weeknight dinner. Tossed with a zesty lemon-basil dressing and creamy asiago cheese, it’s refreshing, flavorful, and ready in under 30 minutes.

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Looking for an easy pasta salad recipe that’s fresh, tangy, and full of flavor? This Lemon Basil Pasta Salad with English Peas is creamy, zesty, and perfect for summer pasta salads. It’s great for BBQs, picnics, potlucks, or even a quick weeknight dinner. Bonus: it’s easy to make and looks as good as it tastes!

Ingredients

For the Salad:

• ½ pound bowtie pasta
• 1 cup cooked English peas (thawed frozen petite peas work perfectly)
• ¼ cup freshly grated asiago cheese
• 5 leaves fresh basil, torn

For the Dressing:

• ½ cup good-quality mayonnaise
• 1 tablespoon fresh-squeezed lemon juice
• 1 teaspoon lemon zest, minced
• 2 cloves fresh garlic, minced
• ½ teaspoon Dijon mustard
• 1 teaspoon honey
• 5 large leaves fresh basil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

How to Make Lemon Basil Pasta Salad

1. Cook the pasta. Boil bowtie pasta in salted water according to the package. Drain and rinse under cold water to cool. Toss with a little oil to prevent sticking.
2. Mix the salad ingredients. In a large bowl, combine the cooled pasta, English peas, grated asiago, and torn basil leaves.
3. Make the dressing. Blend mayonnaise, lemon juice, lemon zest, garlic, Dijon mustard, honey, basil, salt, and pepper in a food processor or blender until smooth and creamy.
4. Toss everything together. Pour the dressing over the pasta mixture and toss until evenly coated. Taste and adjust salt and pepper as needed.

Serving Suggestions

This lemon basil pasta salad is versatile and pairs beautifully with:

• Grilled chicken, fish, or shrimp for a fresh summer meal
• BBQs or potlucks—it’s easy to transport and serve cold
• Main dishes with added protein like cooked chicken, shrimp, or crispy bacon
• Colorful add-ins like cherry tomatoes, roasted red peppers, or olives

Tips for the Best Pasta Salad

• Make ahead: Chill for 1–2 hours to let flavors meld.
• Prevent mushy pasta: Rinse under cold water after cooking.
• Cheese swap: Parmesan works if you don’t have asiago.
• Add fresh basil last: Keeps the flavor bright.
• Customize: Toasted pine nuts or olives add a Mediterranean twist.

FAQs

Q: Can I use frozen peas?
A: Yes! Thaw them slightly so they’re tender but not mushy.

Q: Can I make this vegan?
A: Absolutely. Use vegan mayonnaise and a plant-based cheese substitute.

Q: How long does it last?
A: Stored in an airtight container in the fridge, it keeps 3–4 days. Basil is best fresh on day one or two.

Q: Can I use other pasta shapes?
A: Yes! Rotini, penne, or farfalle all work great.

Q: Can I double the recipe?
A: Definitely. Just double the ingredients and use a bigger mixing bowl.

This creamy lemon basil pasta salad is fresh, flavorful, and a guaranteed crowd-pleaser. Once you try it, it will become a go-to summer pasta salad recipe for potlucks, picnics, BBQs, and casual dinners.

Wine Pairings for Lemon Basil Pasta Salad

This Lemon Basil Pasta Salad with English Peas is fresh, creamy, and bursting with bright citrus and herbal flavors. To elevate your meal, pairing it with the right wine can make a big difference. Here are some top picks:

White Wines

• Sauvignon Blanc – Crisp, zesty, and herbal, it perfectly complements the lemon and fresh basil while cutting through the creamy dressing.
• Pinot Grigio – Light, clean, and refreshing, it enhances the delicate flavors of peas and pasta without overpowering them.
• Unoaked Chardonnay – Smooth and citrusy, an unoaked Chardonnay balances creamy textures and keeps the salad feeling fresh.

Rosé Wines

• A dry rosé adds a touch of fruitiness and body while remaining bright and refreshing—ideal for summer gatherings or picnic-style meals.

Sparkling Wines

• Prosecco or Cava – Light, bubbly, and crisp, sparkling wines are perfect for a festive touch. The acidity pairs beautifully with the lemony dressing and creamy pasta.

Pairing Tips

• Look for wines with bright acidity to complement the lemon and basil.
• Avoid heavy or overly oaky wines—they can overwhelm the fresh flavors of the salad.
• Serve all wines lightly chilled for a crisp, refreshing experience.
• If serving the salad alongside grilled chicken, shrimp, or seafood, Sauvignon Blanc or dry rosé is a versatile choice that works with both the salad and the main dish.

💡 Pro Tip: You can even use a chilled sparkling wine as part of a casual brunch or outdoor lunch pairing—it makes the pasta salad feel extra special!

Check out these other salad recipes:

• Pasta Salad With Strawberries, Gouda and Fresh Basil
• Pasta Salad with Roasted Cauliflower, Chickpeas and Creamy Roasted Garlic Tahini Dressing
• Northwest Smoked Salmon Salad
• Roasted Corn and Tomato Salad with Fresh Mozzarella and Basil

Cheers!

Lemon Basil Pasta Salad with English Peas

Bright, fresh, and creamy, this Lemon Basil Pasta Salad with English Peas is an easy summer side dish that’s perfect for BBQs, potlucks, or a light weeknight dinner. Tossed with a zesty lemon-basil dressing and creamy asiago cheese, it’s refreshing, flavorful, and ready in under 30 minutes.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Total Time: 27 minutes minutes

Course: Salad, Side Dish

Cuisine: American

Keyword: Easy pasta salad recipe, Lemon basil pasta salad, Pasta salad with peas, Summer pasta salad

Servings: 6

Calories: 300kcal

Author: angela@mealstreetkitchen

Ingredients

Salad:

• ½ pound bowtie pasta
• 1 cup cooked English peas thawed frozen petite peas work perfectly
• ¼ cup freshly grated asiago cheese
• 5 leaves fresh basil torn

Dressing:

• ½ cup good-quality mayonnaise
• 1 tablespoon fresh-squeezed lemon juice
• 1 teaspoon lemon zest minced
• 2 cloves fresh garlic minced
• ½ teaspoon Dijon mustard
• 1 teaspoon honey
• 5 large leaves fresh basil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

• Cook the pasta. Boil bowtie pasta in salted water according to the package instructions. Drain and rinse under cold water to cool. Toss with a little oil to prevent sticking.
• Combine the salad ingredients. In a large bowl, mix the cooled pasta, English peas, grated asiago, and torn basil leaves.
• Make the dressing. Blend mayonnaise, lemon juice, lemon zest, garlic, Dijon mustard, honey, basil, salt, and pepper in a food processor or blender until smooth and creamy.
• Toss the salad. Pour the dressing over the pasta mixture and toss until evenly coated. Taste and adjust salt and pepper as needed.
• Chill and serve. Refrigerate for 1–2 hours if desired. Add fresh basil right before serving for maximum flavor.

Notes

Notes:

• This salad tastes best after chilling for 1–2 hours, allowing the flavors to meld.
• Perfect for make-ahead meals, potlucks, and summer gatherings.
• Can be served as a side dish or a light main course by adding protein like grilled chicken, shrimp, or crispy bacon.
• Keeps in an airtight container in the fridge for 3–4 days. Add fresh basil just before serving for the brightest flavor.

Tips:

• Rinse the pasta under cold water after cooking to prevent it from sticking and becoming mushy.
• Frozen peas work well—just thaw them slightly before adding.
• Swap asiago for Parmesan if desired.
• Customize with cherry tomatoes, roasted red peppers, olives, or toasted pine nuts for extra flavor and color.
• For a vegan version, use vegan mayonnaise and a plant-based cheese alternative.

Nutrition

Calories: 300kcal | Carbohydrates: 19g | Protein: 7g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 11mg | Sodium: 930mg | Potassium: 173mg | Fiber: 3g | Sugar: 5g | Vitamin A: 565IU | Vitamin C: 12mg | Calcium: 76mg | Iron: 2mg

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