Lemon Basil Pasta Salad Recipe

Introduction

This Lemon Basil Pasta Salad is a bright and refreshing dish perfect for warm days or light meals. Featuring tender orecchiette pasta, caramelized zucchini and lemon, and a creamy herb dressing, it’s both satisfying and full of vibrant flavors.

Ingredients

• 1 large zucchini, cut into 3/4 inch half moons
• 8 oz orecchiette pasta
• 2-3 cups spinach, roughly chopped
• 1 (6.5 oz) jar of marinated artichoke hearts, diced
• 3 tbsp extra virgin olive oil
• 1/2 medium red onion, diced
• 1 medium lemon, fully zested and cut in half
• 1/4 cup fresh basil, stems removed
• 1/4 cup fresh parsley, stems removed
• 1-2 cloves garlic, grated (to taste)
• 3 tbsp pepitas or sunflower seeds
• 1/4 cup plain unsweetened plant-based yogurt
• 1 tsp yellow miso paste
• Kosher salt to taste

Instructions

1. Step 1: Place the zucchini pieces on a clean towel and sprinkle with a pinch of salt. Let them sit for 5-10 minutes to draw out excess water, then pat dry.
2. Step 2: Bring a pot of water to a boil and add a generous amount of salt. Cook the orecchiette pasta according to package instructions until al dente. Drain and rinse immediately with cold water. Transfer the pasta to a large mixing bowl along with the chopped spinach and diced artichoke hearts.
3. Step 3: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and sauté until softened. Remove the onions from the pan and add them to the mixing bowl.
4. Step 4: In the same skillet, place the lemon halves cut side down on one side and zucchini on the other. Cook the zucchini undisturbed for 3 minutes until it begins to caramelize, then flip and cook the other side. Cook the lemon halves for 5-6 minutes until caramelized on the bottom. Remove from heat and add the zucchini to the mixing bowl.
5. Step 5: In a blender, combine the basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, miso paste, remaining olive oil, juice from the cooked lemon halves, and a pinch of salt. Blend until smooth. Taste and adjust salt as needed.
6. Step 6: Pour half of the dressing over the pasta mixture and toss well to combine. Add more dressing if desired or reserve extra for serving.

Tips & Variations

• For extra crunch, toast the pepitas or sunflower seeds before adding them to the dressing.
• Swap orecchiette for other short pasta shapes like penne or farfalle if preferred.
• Add cherry tomatoes or roasted red peppers for a pop of color and sweetness.
• If yellow miso paste isn’t available, try white miso or a splash of soy sauce for umami flavor.

Storage

Store the pasta salad in an airtight container in the refrigerator for up to 3 days. It tastes best served chilled or at room temperature. If the salad thickens after storing, you can stir in a little extra olive oil or plant-based yogurt to refresh the dressing before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pasta salad ahead of time?

Yes, preparing it a few hours in advance allows the flavors to meld nicely. Just keep it refrigerated and toss before serving.

Is this recipe vegan-friendly?

Yes, the use of plant-based yogurt and olive oil ensures the dish is vegan. Just double-check the miso paste ingredients if needed.

Lemon Basil Pasta Salad Recipe

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★★★★★

4.5 from 75 reviews

• Author: Lila
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant and refreshing Lemon Basil Pasta Salad featuring orecchiette pasta, caramelized zucchini and lemon, fresh spinach, artichoke hearts, and a creamy herbaceous dressing made from basil, parsley, lemon zest, and pepitas. This dish combines sautéing, boiling, and blending techniques for a delicious Mediterranean-inspired meal perfect for warm weather or light lunches.

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Ingredients

Scale 1x2x3x

Produce

• 1 large zucchini, cut into 3/4 inch half moons
• 2–3 cups spinach, roughly chopped
• 1/2 medium red onion, diced
• 1 medium lemon, fully zested and cut in half
• 1/4 cup fresh basil, stems removed
• 1/4 cup fresh parsley, stems removed
• 1–2 cloves of garlic, grated (to taste)

Pasta & Grains

• 8 oz orecchiette pasta

Canned & Jarred Goods

• 1, 6.5 oz jar of marinated artichoke hearts, diced

Dairy & Alternatives

• 1/4 cup plain unsweetened plant based yogurt

Oils & Vinegars

• 3 tbsp extra virgin olive oil

Seasonings & Condiments

• 1 tsp yellow miso paste
• Kosher salt to taste

Seeds & Nuts

• 3 tbsp pepitas or sunflower seeds

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Instructions

1. Prepare the Zucchini: Place the cut zucchini pieces on a clean towel and sprinkle them lightly with salt. Let them rest for 5-10 minutes to draw out excess moisture, then pat them dry carefully to ensure better caramelization later.
2. Cook the Pasta: Bring a large pot of water to a boil and salt it generously. Add the orecchiette pasta and cook according to package instructions until al dente. Drain the pasta and rinse immediately with cold water to stop cooking. Transfer the cooled pasta to a large mixing bowl along with the chopped spinach and diced artichoke hearts.
3. Sauté the Onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onions with a pinch of salt, cooking until softened and fragrant. Remove the onions from the skillet and add them to the mixing bowl with the pasta.
4. Caramelize Zucchini and Lemon: In the same skillet, place the zucchini pieces cut side down on one side and lemon halves on the other cut side down. Let the zucchini cook undisturbed for about 3 minutes until it begins to caramelize, then flip and cook the other side similarly. Cook the lemon cut side down without moving it for 5-6 minutes, until caramelized. Remove from heat and add the zucchini to the mixing bowl.
5. Make the Dressing: In a blender cup, combine fresh basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, yellow miso paste, the remaining olive oil, juice from the caramelized lemon halves, and a pinch of salt. Blend until the dressing is smooth and creamy. Taste and adjust seasoning if needed.
6. Combine and Serve: Pour half of the dressing over the pasta mixture and toss thoroughly to coat all ingredients evenly. Add more dressing if desired when serving. This salad tastes best served chilled or at room temperature.

Notes

• Patting the zucchini dry after salting is essential to get a good caramelized texture.
• Rinsing pasta with cold water stops cooking and prevents sticking for a refreshing salad texture.
• Caramelizing the lemon adds a subtle sweetness and depth to the dressing.
• You can substitute pepitas with sunflower seeds depending on your preference or availability.
• Plant-based yogurt keeps this recipe vegan, but Greek yogurt can be substituted for a creamier texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Mediterranean

Keywords: Lemon Basil Pasta Salad, vegan pasta salad, caramelized zucchini, Mediterranean pasta salad, plant-based yogurt dressing, healthy pasta salad