Lemon Basil Pasta Salad (Printable Version)
Herby lemon basil pasta tossed with crisp veggies and dairy-free sauce for a vibrant, fresh dish.
# Ingredients:
→ Pasta and Vegetables
01 -
8 oz orecchiette pasta or preferred shape
02 -
1 small zucchini, sliced into rounds
03 -
1/2 red onion, sliced
04 -
1 cup marinated artichoke hearts, drained
05 -
2 cups fresh spinach
06 -
1 tbsp olive oil
07 -
1/2 tsp kosher salt
→ Herb Yogurt Dressing
08 -
1/4 cup fresh basil leaves
09 -
2 tbsp fresh parsley leaves
10 -
1 clove garlic
11 -
1 tbsp lemon zest
12 -
1 lemon, halved and grilled
13 -
1/2 cup unsweetened plant-based yogurt
14 -
1 tbsp white miso paste or 2 tbsp nutritional yeast
15 -
2 tbsp pepitas
16 -
1 tbsp olive oil
17 -
Pinch of salt, to taste
# Steps:
01 -
Sprinkle zucchini slices with salt and rest on a towel for 5–10 minutes. Pat dry before cooking.
02 -
Bring salted water to a boil. Cook pasta until al dente. Drain and rinse with cold water. Transfer to a mixing bowl with spinach and artichokes.
03 -
Heat 1 tbsp oil in a skillet over medium heat. Sauté onions with a pinch of salt until softened. Transfer to bowl.
04 -
Place zucchini and lemon halves cut side down in skillet. Cook until caramelized, about 3–6 minutes per side. Remove and add zucchini to bowl.
05 -
In a blender, combine basil, parsley, garlic, zest, lemon juice, yogurt, miso, pepitas, oil, and salt. Blend until smooth. Adjust to taste.
06 -
Pour dressing over the pasta and vegetables. Toss well to coat evenly. Add more dressing as desired.
# Notes:
01 -
To enhance texture, avoid overcrowding the pan when searing vegetables.
02 -
Balance tanginess by adjusting the yogurt or adding a touch of sweetener.
03 -
Store leftovers in an airtight container for up to 4 days.