If you adore bright, herbaceous flavors and love easy meals that feel like summer in a bowl, this Lemon Basil Pasta Salad is about to become your new favorite. Tender orecchiette hugs ribbons of sautéed zucchini and pops of artichoke hearts, surrounded by a zippy, creamy basil dressing you’ll find yourself craving. It’s the definition of fresh, and the perfect way to make vegetables the star of your next picnic, potluck, or weeknight dinner.

Lemon Basil Pasta Salad Recipe - Recipe Image

Ingredients You’ll Need

The magic of Lemon Basil Pasta Salad lies in its vibrant, seasonal produce and pantry staples that come together in a snap. Each ingredient plays a deliciously specific role, delivering flavor, color, crunch, or creaminess to the finished dish.

Zucchini: Give this veggie time to caramelize for a touch of sweetness and gorgeous golden color.
Orecchiette pasta: These “little ears” perfectly cradle the zesty sauce and bits of veggies in every forkful.
Spinach: Roughly chopped spinach wilts beautifully into the warm pasta, adding a fresh pop of green.
Marinated artichoke hearts: These bring tangy, briny flavor that feels fancy but comes right from a jar.
Extra virgin olive oil: Divided for sautéeing and in the dressing, this is your base for smooth, rich flavor.
Red onion: A quick sauté tames the bite, turning it mild and sweet for the salad.
Lemon: Zest and a quick sear deepen both fragrance and flavor—use every part of this citrus star!
Fresh basil: Essential for that classic “summer in Italy” vibe—tear the leaves right before blending for max flavor.
Fresh parsley: Adds grassy brightness alongside basil, never overpowering, just the right balance.
Garlic: Grated or microplaned garlic mellows out when blended, infusing the dressing with just the right kick.
Pepitas or sunflower seeds: They thicken the dressing and sneak in nutty undertones, great for crunch and nutrition!
Plain unsweetened plant-based yogurt: For creaminess without dairy, look for unsweetened to keep the flavors clean and tangy.
Yellow miso paste: Adds irresistible umami and depth—just a little bit goes a long way in the dressing.
Kosher salt: Don’t be shy—it draws out veggie flavors and makes all the other ingredients shine.

How to Make Lemon Basil Pasta Salad

Step 1: Prep the Zucchini

Start by arranging your zucchini half-moons on a clean kitchen towel and sprinkle a pinch of kosher salt over them. Let them rest for 5 to 10 minutes while you get your other ingredients ready. This not-so-secret trick pulls out extra moisture, so your zucchini caramelizes instead of going soggy in the pan. Once they’ve had their rest, simply pat them dry and you’re good to go.

Step 2: Cook the Pasta and Prep the Base

Bring a big pot of water to a roaring boil and be generous with the salt—think of it like seasoning the pasta from within. Cook your orecchiette until it’s perfectly al dente (check the package for timing), then drain and rinse with cold water to stop the cooking and keep the pasta cool and bouncy. Pour the drained pasta into a large mixing bowl, and toss in your chopped spinach and diced artichoke hearts while the pasta is still a bit warm so they soak up flavor right away.

Step 3: Sauté the Red Onion

Place a large skillet over medium heat and add just one tablespoon of your olive oil. Once it’s shimmering, toss in your diced red onion with a pinch of salt. Sauté, stirring occasionally, until the onions are soft, sweet, and translucent, about 4 minutes. Scoop them into your pasta bowl, ready to mingle with the other veggies.

Step 4: Caramelize Zucchini and Lemon

Add the lemon halves and prepped zucchini to opposite sides of the pan, cut side down. Let the zucchini be—just let it sit, undisturbed for about three minutes so you get that dreamy golden sear. Flip them and repeat. Meanwhile, let your lemon caramelize open-side down; it should become golden and fragrant after about 5 to 6 minutes. Once everything looks beautiful and bronzed, transfer the zucchini to the pasta bowl, and set the lemon aside for squeezing later.

Step 5: Blend the Herby Dressing

Into a blender or small food processor, add the basil, parsley, all that lemon zest, grated garlic, pepitas or sunflower seeds, plant-based yogurt, yellow miso, the rest of the olive oil, and a big pinch of salt. Don’t forget to squeeze in the juice from your caramelized lemon halves—the secret to that one-of-a-kind depth. Blitz until the dressing is creamy, dreamy, and completely smooth. Taste and adjust the seasoning as needed; it should be bright, tangy, and herby.

Step 6: Toss and Serve

Pour half of your vibrant green dressing over the pasta and veggies, then toss until every nook and cranny is coated. Give it a taste and add more dressing if your heart desires (save a little for drizzling at the table). This is the moment Lemon Basil Pasta Salad truly comes together—fresh, fragrant, and totally irresistible.

How to Serve Lemon Basil Pasta Salad

Garnishes

To put the finishing touches on your Lemon Basil Pasta Salad, scatter on extra fresh basil leaves, a sprinkle of toasted seeds, and perhaps a bit more fresh cracked pepper. Garnishes not only make the salad more beautiful, but add extra bursts of flavor and texture with every forkful.

Side Dishes

This salad makes a fantastic main dish with its balance of veggies, protein, and grains, but it also loves to share the table. Serve it alongside grilled vegetables, salty olives, or crusty bread for scooping up every last drop of dressing. It pairs well with simple proteins like grilled tofu, chicken, or fish for a more substantial meal.

Creative Ways to Present

Lemon Basil Pasta Salad looks gorgeous scooped into a shallow platter or heaped in a big, rustic bowl. Try serving it in individual jars for a picnic-ready treat, or pile it onto grilled sourdough for a summery bruschetta. Don’t be afraid to add your personal touch with extra greens or a flourish of edible flowers for a showstopper presentation.

Make Ahead and Storage

Storing Leftovers

Pack your Lemon Basil Pasta Salad into an airtight container and refrigerate any leftovers promptly. It stays delicious and bright for up to three days, and the flavors only develop as it sits, making those quick next-day lunches extra special.

Freezing

While the pasta salad itself is best fresh, you can freeze the dressing on its own in a sealed container for up to one month. Simply thaw overnight in the fridge, give it a good stir, and use it to whip up a fresh batch when the craving strikes.

Reheating

Lemon Basil Pasta Salad is truly best enjoyed cold or at room temperature. If you prefer it just slightly warmed, let it sit at room temp for twenty minutes before serving, but skip the microwave—this helps preserve the herbs and that lovely texture.

FAQs

Can I use a different pasta shape?

Absolutely! Orecchiette is fantastic for catching the dressing, but small shapes like shells, fusilli, or farfalle will all work beautifully in this Lemon Basil Pasta Salad. Just be sure to keep your pasta bite-sized and al dente for the best texture.

Is there a substitute for plant-based yogurt?

If you’re out of plant-based yogurt, try plain unsweetened Greek yogurt or even a silken tofu blended with a splash of lemon juice—anything creamy and tangy will help the dressing come together deliciously.

Can I add protein for a heartier meal?

Definitely! Grilled tofu, chickpeas, white beans, chicken, or even shrimp make great additions if you want to turn Lemon Basil Pasta Salad into a more filling main course. Just toss them in with the other mix-ins or serve alongside.

How do I keep the spinach from wilting too much?

For a firmer texture, toss the spinach into the salad right before serving, rather than letting it sit with the hot pasta. Alternatively, baby kale or arugula are fun, sturdy swaps if you want more green power.

Is this recipe gluten-free?

You can easily make this Lemon Basil Pasta Salad gluten-free by using your favorite gluten-free pasta. The rest of the ingredients are naturally gluten-free, making it a wonderfully versatile option for gatherings with dietary restrictions.

Final Thoughts

If you’re searching for a dish that combines freshness, flavor, and a big dose of cheer, give this Lemon Basil Pasta Salad a try. It’s simple enough for busy weeknights, yet special enough to impress at your next potluck. I can’t wait for you to taste just how summery and joyful this recipe truly is!

Lemon Basil Pasta Salad Recipe

★★★★★

4.8 from 9 reviews

Author: lina
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A refreshing Lemon Basil Pasta Salad that combines the bright flavors of lemon and fresh herbs with tender pasta and vibrant vegetables. This dish is perfect for a light summer meal or as a side dish for a barbecue.

Instructions

Prepare the Vegetables: Sprinkle zucchini with salt, cook pasta, rinse and add to a bowl with spinach and artichoke hearts.
Sauté Onions: Cook onions in oil until softened, then add to the bowl.
Caramelize Zucchini and Lemon: Cook zucchini and lemon until caramelized, then add to the bowl.
Make the Dressing: Blend basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, oil, lemon juice, and salt until smooth.
Combine: Mix half of the dressing with the salad ingredients. Add more dressing as needed.