Lemon Basil Pasta Salad
Bright, tangy, and endlessly tweakable, this Lemon Basil Pasta Salad balances citrus, herb freshness, and roasted vegetable warmth, making it perfect for busy weeknights or potlucks.
Ingredients
Main Ingredients
- 1 large zucchini, cut into 3/4 inch half moons Provides a meaty, light presence when caramelized.
- 8 oz orecchiette pasta Ideal shape to trap dressing and vegetables.
- 2-3 cups spinach, roughly chopped Adds freshness.
- 1 jar (6.5 oz) marinated artichoke hearts, diced Provides tang.
- 3 tbsp extra virgin olive oil For sautéing and dressing.
- 1/2 medium red onion, diced Adds sweetness when cooked.
- 1 medium lemon, fully zested and cut in half For flavor and caramelization.
- 1/4 cup fresh basil, stems removed Essential for flavor.
- 1/4 cup fresh parsley, stems removed Adds brightness.
- 1-2 cloves garlic, grated (to taste) Adds aromatic flavor.
- 3 tbsp pepitas or sunflower seeds For crunch.
- 1/4 cup plain unsweetened plant-based yogurt For creaminess without dairy.
- 1 tsp yellow miso paste Gives umami flavor.
- to taste Kosher salt For seasoning.
Instructions
Preparation
- Salt the zucchini and pat it dry. Let the zucchini sit for 5-10 minutes, then blot dry with paper towels.
- Cook the orecchiette pasta in a large pot of salted water until al dente, about 8-10 minutes. Drain and rinse with cold water. Toss with chopped spinach and diced marinated artichoke hearts in a mixing bowl.
- Sauté the red onion in 2 tablespoons of olive oil until translucent, about 4-6 minutes. Add to the mixing bowl.
- Caramelize the zucchini and lemon halves in the skillet until golden brown, then add to the mixing bowl.
- Blend the basil, parsley, garlic, plant-based yogurt, yellow miso paste, lemon zest, and a splash of olive oil in a blender until smooth.
- Toss the pasta mixture with the dressing and serve slightly chilled or at room temperature, topped with pepitas or sunflower seeds.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, store dressing separately and add it when serving.