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Lemon Basil Pasta Salad Recipe

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★★★★

4 from 82 reviews

A refreshing and vibrant Lemon Basil Pasta Salad featuring orecchiette pasta, sautéed zucchini and caramelized lemon, combined with a creamy basil and pepita dressing. This flavorful salad is perfect for a light lunch or a side dish, packed with fresh herbs, veggies, and a zesty twist from the lemon.

Ingredients

Scale

Vegetables and Herbs

  • 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)

Pantry and Dry Ingredients

  • 8 oz of orecchiette pasta
  • 1, 6.5 oz jar of marinated artichoke hearts, diced
  • 3 tbsp extra virgin olive oil
  • 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. Prepare the zucchini: Place your zucchini pieces on a clean towel and sprinkle them with a pinch of salt. Allow the zucchini to sit for 5-10 minutes to draw out excess water then pat dry to remove excess moisture.
  2. Cook the pasta: 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 immediately rinse with cold water to stop cooking and cool down. Add the cold pasta to a large mixing bowl along with the roughly chopped spinach and diced marinated artichoke hearts.
  3. Sauté the onions: Place a large skillet over medium heat with 1 tbsp of olive oil. Once hot, add the diced onion with a pinch of salt and sauté until softened and translucent. Transfer the cooked onions to the mixing bowl with the pasta and vegetables.
  4. Cook the zucchini and lemon: In the same skillet, add the lemon halves and zucchini pieces to opposite sides of the pan cut side down. Cook the zucchini undisturbed for about 3 minutes or until it begins to caramelize, then flip and cook the other side for the same time. Cook the lemon halves undisturbed until the bottoms are caramelized, about 5-6 minutes. Remove from heat and add the caramelized zucchini to the mixing bowl.
  5. Prepare the dressing: In a blender cup, combine the fresh basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, yellow miso paste, the remaining 2 tbsp of olive oil, the juice squeezed from the cooked lemon halves, and a pinch of salt. Blend the mixture until smooth. Taste and adjust the salt as needed.
  6. Toss the salad: Pour half of the dressing over the pasta mixture and give it a thorough mix to combine all the flavors well. Add more dressing to taste or serve extra on the side.

Notes

  • If you prefer a nuttier flavor, toast the pepitas lightly before adding to the dressing.
  • The dressing can be made ahead and stored in the fridge for up to 2 days.
  • Feel free to substitute orecchiette with other small pasta shapes like penne or farfalle.
  • This salad is best served chilled or at room temperature.
  • For added protein, consider tossing in some cooked chickpeas or grilled chicken.

Keywords: lemon basil pasta salad, orecchiette pasta salad, vegetarian pasta salad, summer pasta salad, easy pasta salad recipe, lemon dressing pasta

Find it online: https://epicrecipebox.com/lemon-basil-pasta-salad-recipe/