Lemon Basil Pasta Salad

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

I’m here to tell you that not all pasta salads are the same and no you do not have to add any mayo to them. They can be herby, bright with flavor and tossed with a lot of veggies to even make it wholesome if you want to. So if you’re ready to expand your world of pasta salads, definitely add this one to the list to try.

Key Ingredients and Substitutions

• Pasta: Choose the pasta shape you love best. I went with Orecchiette. You can also opt to use a gluten-free pasta that you love.
• Herbs: I used a combination of basil and parsley.
• Yogurt: To make this dairy-free I used plain unsweetened plant based yogurt. For reference, I like using Forager Project or Silk’s Soy yogurt for this.
• Lemon: Use fresh lemon.
• Miso Paste: This will help give us some more umami flavor to our sauce. You can swap with 2 tablespoons of nutritional yeast.
• Zucchini: You can use summer squash as the closest alternative. If you prefer a different vegetable consider options like roasted broccoli or cauliflower.
• Onion: I used red onion, but feel free to swap with a shallot or yellow onion.
• Artichoke Hearts: Make sure they are the type that are marinated in a jar. Feel free to leave these out if prefered or swap with some sliced sun-dried tomatoes or roasted red pepper
• Spinach: You can swap this green for some arugula if you prefer.

How to Make This Lemon Basil Pasta Salad

Prep 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.

Cook 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.

Saute onions:

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

Caramelize vegetables:

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.

Make dressing:

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

Assemble:

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

Pin

Expert Tips

Add more greens and vegetables to your liking. Feel free to swap in or add more of your favorite vegetables to the bowl.

For better caramelization, make sure to place your vegetables cut side down in your pan. Also, make sure to avoid overcrowding your pan. Cooking the vegetables this way will prevent them from getting soggy.

If the sauce is too tangy, adjust with a little sweetener. How tangy your sauce is will depend a lot on the type of yogurt you are using, so adjust flavors to taste.

Avoid overcooking your ingredients. Cook the pasta until al dente, but also make sure you are searing your veggies to help maintain a good textural bite to them.

Pin

Recipe FAQs

→ Can I use a different pasta shape?

Yes, feel free to use your preferred pasta shape. Orecchiette works well, but bowtie, fusilli, or penne also hold sauce nicely.

→ Is there a substitute for vegan yogurt?

You can substitute vegan yogurt with unsweetened coconut yogurt or even silken tofu blended with lemon juice for creaminess.

→ What vegetables can I swap in?

Try roasted broccoli, cauliflower, or bell peppers instead of zucchini. Sun-dried tomatoes also add great flavor.

→ How can I store leftovers?

Store in an airtight container in the fridge for up to 4 days. Add a splash of lemon juice or dressing before serving.

→ Can I make this dish ahead of time?

Yes! It’s a great meal prep option. Make the salad and dressing ahead, then toss just before serving for best texture.

→ What protein goes well with this?

Grilled tofu, chickpeas, or shredded rotisserie-style seitan pair wonderfully to make it more filling.