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.
Ingredients
Scale
For the Salad:
- 1 large zucchini, cut into 3/4 inch half moons
- 8 oz of orecchiette pasta
- 2–3 cups spinach, roughly chopped
- 1, 6.5 oz jar of marinated artichoke hearts, diced
- 1/2 medium red onion, diced
For the Dressing:
- 3 tbsp extra virgin olive oil
- 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)
- 3 tbsp pepitas or sunflower seeds
- 1/4 cup plain unsweetened plant based yogurt
- 1 tsp yellow miso paste
- Kosher salt to taste
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.
Notes
- This salad can be served chilled or at room temperature.
- Feel free to add grilled chicken or shrimp for extra protein.
- Adjust the amount of garlic and salt to suit your taste preferences.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing, Blending, Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4g
- Sodium: 410mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Keywords: Lemon Basil Pasta Salad, Pasta Salad, Summer Salad, Vegetarian Pasta Salad
