Lemon Basil Pasta Salad

This Lemon Basil Pasta Salad is a delightful dish that shines with fresh flavors and vibrant colors. Perfect for picnics, barbecues, or simple weeknight dinners, this salad combines wholesome veggies with the aromatic notes of lemon and basil. It’s not only refreshing but also a lighter twist on traditional pasta salads, making it a must-try for your next gathering.

Why You’ll Love This Recipe

• Bright Flavors: The combination of lemon and fresh herbs creates a zesty taste that is truly invigorating.
• Easy to Prepare: With straightforward steps and minimal cooking time, this salad comes together quickly.
• Versatile Dish: Enjoy it as a main course or as a side; it pairs well with various proteins.
• Nutritious Ingredients: Packed with vegetables and healthy fats from olive oil and seeds, it’s both satisfying and wholesome.
• Make Ahead Option: This pasta salad holds up well in the fridge, making it perfect for meal prep or leftovers.

Tools and Preparation

To make this Lemon Basil Pasta Salad, you will need some essential tools to streamline your cooking process.

Essential Tools and Equipment

• Large pot
• Skillet
• Mixing bowl
• Blender
• Knife
• Cutting board

Importance of Each Tool

• Large pot: Essential for boiling pasta evenly; ensures the noodles are cooked to al dente perfection.
• Skillet: Ideal for sautéing onions and caramelizing zucchini; enhances flavor through cooking techniques.
• Blender: Helps create a smooth dressing that evenly coats the pasta and veggies for maximum flavor.
• Mixing bowl: Provides ample space to combine all ingredients without spilling; keeps the process organized.

Ingredients

This lemon basil pasta salad is bright, herby, and tossed with wholesome veggies. A tasty and lighter take on traditional pasta salads.

Ingredients:
– 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
– 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 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

How to Make Lemon Basil Pasta Salad

Step 1: Prepare the Zucchini

Place your zucchini pieces on a clean towel and sprinkle them with a pinch of salt. Allow the zucchini to sit for 5–10 minutes to draw out excess water then pat dry.

Step 2: Cook the Pasta

Bring a pot of water to a boil and add a generous amount of salt. Cook the pasta according to package instructions until al dente. Drain and immediately rinse with cold water. Add the cold pasta to a large mixing bowl with the spinach and artichoke hearts.

Step 3: Sauté Onions

Place a large skillet over medium heat with 1 tbsp of oil. Once hot, add the onions with a pinch of salt and sauté until softened. Transfer the cooked onions to the mixing bowl.

Step 4: Cook Zucchini and Lemon

Add the lemon halves and zucchini to opposite sides of the pan cut side down. Cook the zucchini undisturbed for 3 minutes or until it begins to caramelize, then flip and repeat. Cook the lemon undisturbed until the bottoms have caramelized, about 5–6 minutes. Once cooked, remove from heat and add the zucchini to the mixing bowl.

Step 5: Make Dressing

To a blender cup, add the basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, remaining oil, juice of cooked lemon, and a pinch of salt. Blend until smooth. Taste and adjust salt as desired.

Step 6: Combine Salad

Pour half the dressing over the pasta mixture and give it a good mix to fully combine. Add more dressing as desired or use any extra when serving.

Enjoy your delicious Lemon Basil Pasta Salad!

How to Serve Lemon Basil Pasta Salad

This lemon basil pasta salad is versatile and can be served in various ways. Whether you want it as a main dish or a side, here are some delicious serving suggestions.

As a Main Dish

• Serve it chilled for a refreshing lunch option.
• Pair with grilled chicken or turkey for added protein.

As a Side Dish

• Complement with roasted vegetables to enhance the meal’s flavors.
• Serve alongside a light soup for a satisfying dinner.

In a Wrap

• Use the pasta salad as a filling in wraps for an on-the-go meal.
• Add extra greens for crunch and freshness.

At Picnics and Potlucks

• This pasta salad is perfect for outdoor gatherings; its flavors get better over time.
• Pack it in individual portions for easy sharing.

How to Perfect Lemon Basil Pasta Salad

To achieve the best flavors and textures in your lemon basil pasta salad, consider these helpful tips.

• Use Fresh Ingredients: Fresh vegetables and herbs make all the difference in taste.
• Adjust Seasoning: Don’t hesitate to tweak the salt or lemon juice to suit your palate.
• Chill Before Serving: Letting the salad sit in the fridge enhances the flavors as they meld together.
• Experiment with Add-Ins: Try adding cherry tomatoes or olives for extra flavor and color.
• Use Whole Grain Pasta: For a healthier twist, opt for whole grain orecchiette or any preferred shape.
• Store Properly: Keep leftovers in an airtight container to maintain freshness for up to three days.

Best Side Dishes for Lemon Basil Pasta Salad

Pairing your lemon basil pasta salad with complementary side dishes can elevate your meal. Here are some great options:

1. Garlic Bread: A crunchy accompaniment that adds delicious flavor and texture.
2. Grilled Asparagus: Lightly seasoned asparagus enhances the fresh, herby notes of the salad.
3. Roasted Chickpeas: Crispy chickpeas provide protein and a satisfying crunch.
4. Caprese Skewers: Simple skewers of fresh mozzarella, tomatoes, and basil create a colorful platter.
5. Quinoa Salad: A nutty quinoa mix can serve as an excellent nutritious counterpart.
6. Cucumber Salad: A refreshing cucumber salad with vinegar dressing complements the pasta beautifully.

Common Mistakes to Avoid

When preparing your Lemon Basil Pasta Salad, it’s easy to make a few missteps. Here are some common mistakes and how to avoid them.

• Not salting the pasta water: Skipping this step can lead to bland pasta. Always add a generous amount of salt to the boiling water before cooking your pasta for enhanced flavor.
• Overcooking the pasta: Cooking the pasta too long can make it mushy. Follow package instructions and aim for al dente for the best texture in your salad.
• Neglecting to dry zucchini: Failing to remove excess moisture from zucchini can make your salad watery. Salt it, let it sit, then pat it dry before cooking.
• Using wilted herbs: Fresh herbs are crucial for flavor. Check that your basil and parsley are vibrant and fresh; discard any that look wilted or discolored.
• Skipping the dressing adjustment: Tasting is key! After blending your dressing, taste it and adjust seasoning as needed before mixing it into the salad.

Storage & Reheating Instructions

Refrigerator Storage

• Store in an airtight container.
• Keeps well for up to 3 days in the refrigerator.

Freezing Lemon Basil Pasta Salad

• Not recommended for freezing as pasta salads may become mushy after thawing.

Reheating Lemon Basil Pasta Salad

• Oven: Preheat to 350°F (175°C) and heat in a covered dish until warmed through.
• Microwave: Heat in short bursts (30 seconds), stirring in between until warm.
• Stovetop: Warm gently over low heat, stirring frequently to prevent sticking.

Frequently Asked Questions

Here are some common questions about making Lemon Basil Pasta Salad.

Can I use other types of pasta?

Yes! You can substitute orecchiette with any pasta shape you prefer, like fusilli or penne.

How can I customize my Lemon Basil Pasta Salad?

Feel free to add other vegetables like bell peppers or cherry tomatoes for extra color and nutrition.

Is this Lemon Basil Pasta Salad gluten-free?

To make it gluten-free, use gluten-free pasta made from rice or quinoa.

Can I prepare this salad ahead of time?

Absolutely! It tastes great when made a day ahead, allowing flavors to meld together.

Final Thoughts

This Lemon Basil Pasta Salad is not only refreshing but also incredibly versatile. Feel free to customize it with your favorite veggies or proteins. Give it a try for your next meal prep or gathering; you’ll love how easy and delicious it is!

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Lemon Basil Pasta Salad

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• Author: Saphira
• Total Time: 30 minutes
• Yield: Serves approximately 4

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Description

Lemon Basil Pasta Salad is a refreshing and vibrant dish that combines wholesome ingredients with bright, zesty flavors. Perfect for picnics, barbecues, or as a light weeknight meal, this salad features colorful veggies and aromatic herbs that come together in a deliciously creamy dressing. With minimal prep and cook time, it’s an ideal choice for those seeking an easy yet impressive dish to serve at gatherings or enjoy as a nutritious lunch. This pasta salad not only satisfies your taste buds but also offers a healthy twist to traditional recipes, making it a must-try!

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Ingredients

Scale 1x2x3x

• 1 large zucchini
• 8 oz orecchiette pasta
• 2–3 cups spinach
• 1 (6.5 oz) jar marinated artichoke hearts
• 3 tbsp extra virgin olive oil
• 1/2 medium red onion
• 1 medium lemon
• 1/4 cup fresh basil
• 1/4 cup fresh parsley
• 1–2 cloves garlic
• 3 tbsp pepitas or sunflower seeds
• 1/4 cup plain unsweetened plant-based yogurt
• 1 tsp yellow miso paste

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Instructions

1. Prepare the zucchini by salting it lightly to draw out moisture; pat dry.
2. Cook the orecchiette according to package instructions until al dente; drain and rinse with cold water.
3. Sauté diced red onion in olive oil until softened, then combine with pasta, spinach, and artichokes.
4. In the same skillet, caramelize the zucchini and lemon halves; add them to the mixing bowl.
5. Blend basil, parsley, lemon zest and juice, garlic, pepitas, yogurt, miso paste, oil, and salt until smooth.
6. Combine dressing with salad ingredients; adjust seasoning as needed.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Salad
• Method: Mixing
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 280
• Sugar: 3g
• Sodium: 320mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 34g
• Fiber: 6g
• Protein: 10g
• Cholesterol: 0mg