Go Back
–+ servings
Lemon Basil Pasta Salad

Lemon Basil Pasta Salad: A Refreshing Vegan Delight

Lemon Basil Pasta Salad: A refreshing vegan delight perfect for summer gatherings, combining vibrant veggies with a zesty dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vegan
Calories: 210
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Choose any favorite type; for gluten-free options, look for brown rice or chickpea pasta.
For the Freshness
  • 1 cup Basil Fresh herbs provide the best flavor; consider adding parsley for even more depth.
  • 1 medium Zucchini Adds a lovely crunch; summer squash is a great alternative.
  • 1 medium Red onion Gives sweetness; shallots or yellow onions are excellent substitutes.
  • 1 cup Artichoke Hearts Contributes unique flavor and texture; sun-dried tomatoes can be swapped in.
  • 2 cups Spinach Brightens up the salad; try arugula for a peppery kick!
For the Dressing
  • 1 cup Plant-Based Yogurt Provides creaminess without dairy; use Forager Project or Silk's Soy yogurt for best taste.
  • 1 large Lemon Fresh lemon juice is essential; never substitute with bottled juice!
  • 2 tbsp Miso Paste Adds umami flavor; nutritional yeast can be an alternative.
Extras
  • 1/4 cup Pepitas For a delightful crunch and added nutrition; sunflower seeds are a good substitute.

Equipment

  • Large pot
  • Skillet
  • Blender
  • Mixing Bowl
  • plastic wrap

Method
 

Step-by-Step Instructions
  1. Slice zucchini into thin rounds and sprinkle with salt; let sit for 5-10 minutes, then pat dry.
  2. Bring salted water to a boil, cook pasta until al dente (8-10 minutes), drain, and rinse under cold water.
  3. Sauté chopped red onion in oil for 4-5 minutes until soft; add to pasta bowl.
  4. In the same skillet, caramelize zucchini rounds for 3 minutes, add lemon halves, and cook for another 5-6 minutes.
  5. Blend basil, parsley, lemon zest, garlic, pepitas, yogurt, miso, remaining oil, and salt until smooth.
  6. Mix half of the dressing into the pasta and veggies, reserve the rest for serving.
  7. Refrigerate for at least 30 minutes to enhance flavors; stir and serve with extra dressing.

Nutrition

Serving: 1servingCalories: 210kcalCarbohydrates: 30gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 200mgPotassium: 400mgFiber: 5gSugar: 3gVitamin A: 1500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

Always use fresh herbs and veggies for maximum flavor. Letting the salad chill allows flavors to meld beautifully.

Tried this recipe?

Let us know how it was!