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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
