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!
Ingredients
Scale
- 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
Instructions
- Prepare the zucchini by salting it lightly to draw out moisture; pat dry.
- Cook the orecchiette according to package instructions until al dente; drain and rinse with cold water.
- Sauté diced red onion in olive oil until softened, then combine with pasta, spinach, and artichokes.
- In the same skillet, caramelize the zucchini and lemon halves; add them to the mixing bowl.
- Blend basil, parsley, lemon zest and juice, garlic, pepitas, yogurt, miso paste, oil, and salt until smooth.
- 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