Lemon Basil Pasta Salad
Bright, tangy, and herb-forward, this Lemon Basil Pasta Salad is a refreshing take on weeknight pasta featuring a creamy miso-yogurt dressing and hearty orecchiette.
Ingredients
Pasta Salad Ingredients
- 1 large zucchini, cut into 3/4 inch half moons
- 8 oz orecchiette pasta Choose a quality semolina for best texture.
- 2-3 cups spinach, roughly chopped Fresh spinach provides a mild, leafy base.
- 1 jar marinated artichoke hearts, diced (6.5 oz)
- 3 tbsp extra virgin olive oil
- 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 garlic, grated (to taste)
- 3 tbsp pepitas or sunflower seeds Toast for additional crunch.
- 1/4 cup plain unsweetened plant-based yogurt Regular yogurt can be used for a tangier dressing.
- 1 tsp yellow miso paste Adds depth; substitute with salt and soy sauce if unavailable.
- to taste tsp Kosher salt
Instructions
Preparation
- Sprinkle zucchini pieces with a pinch of salt and let sit for 5-10 minutes to draw out moisture. Pat dry.
- Bring a pot of salted water to a boil. Cook the orecchiette according to package instructions until al dente. Drain and rinse with cold water.
- Add cooked pasta to a large mixing bowl with spinach and artichoke hearts.
Cooking
- Heat 1 tbsp of oil in a skillet over medium heat. Sauté diced onions until softened, then transfer to the mixing bowl.
- Char the zucchini and lemon halves in the same pan until caramelized, about 3 minutes for zucchini and 5-6 minutes for lemon. Add to mixing bowl.
Dressing
- In a blender, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso, remaining oil, and juice from cooked lemon. Blend until smooth. Adjust salt to taste.
Combine
- Pour half the dressing over the pasta and mix to combine. Add additional dressing as desired before serving.
Notes
Chill pasta to prevent spinach wilting. Adjust miso and lemon juice to taste. This salad is best enjoyed fresh but can be stored in the fridge for up to 3 days.