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Lemon Basil Pasta Salad Recipe

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4.1 from 40 reviews

This vibrant Lemon Basil Pasta Salad is a refreshing and healthy dish combining tender orecchiette pasta with sautéed zucchini, caramelized lemon, marinated artichokes, and a creamy, tangy dressing made from fresh herbs, pepitas, and plant-based yogurt. Perfect for a light lunch or a flavorful side, it balances bright citrus notes with savory miso and fresh greens.

Ingredients

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 garlic, grated (to taste)

Pantry Items

  • 8 oz orecchiette pasta
  • 1, 6.5 oz jar 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 zucchini: Place the zucchini pieces on a clean towel and sprinkle with a pinch of salt. Let sit for 5-10 minutes to draw out excess moisture, then pat dry thoroughly to ensure they sauté well.
  2. Cook pasta and assemble base: Bring a large pot of water to a boil and add a generous amount of salt. Cook the orecchiette pasta according to package directions until al dente. Drain and immediately rinse under cold water to stop cooking. Transfer the cooled pasta to a large mixing bowl and add the chopped spinach and diced marinated artichoke hearts.
  3. Sauté onions: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced red onions with a pinch of salt and sauté until softened and translucent. Transfer the cooked onions to the mixing bowl with the pasta and greens.
  4. Caramelize zucchini and lemon: In the same skillet, add the zucchini pieces cut side down on one side, and lemon halves cut side down on the other. Let the zucchini cook undisturbed for about 3 minutes until caramelized, then flip and do the same on the other side. Cook the lemon halves undisturbed for 5-6 minutes until caramelized on the bottom. Remove from heat and add the zucchini to the mixing bowl.
  5. Prepare dressing: In a blender, combine fresh basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, yellow miso paste, the remaining 2 tablespoons of olive oil, juice squeezed from the caramelized lemon halves, and a pinch of salt. Blend until smooth and creamy. Taste and adjust salt as needed.
  6. Toss salad: Pour half of the dressing over the pasta mixture and toss well to combine all ingredients evenly. Add more dressing as desired or reserve extra to serve alongside the salad.

Notes

  • Allowing the zucchini to sweat removes moisture that could make the salad soggy.
  • Caramelizing the lemon adds a subtle sweetness and depth of flavor to the dish.
  • You can substitute pepitas with toasted sunflower seeds or pine nuts.
  • Using plant-based yogurt keeps the salad vegan and adds creaminess without dairy.
  • This salad is best served chilled or at room temperature.

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