Lemon Basil Pasta Salad
A bright, herby pasta salad with lemon and fresh basil, mixed with wholesome veggies and a creamy plant-based dressing for a flavorful and lighter meal.
Equipment
- 1 pot for boiling pasta
- 1 large skillet for sautéing vegetables and caramelizing
- 1 blender or blender cup for dressing
- 1 mixing bowl for combining ingredients
- 1 clean towel to absorb zucchini moisture
Ingredients
- 1 large zucchini cut into 3/4 inch half moons
- 8 ounces orecchiette pasta
- 2 to 3 cups roughly chopped spinach
- 6.5 ounce jar marinated artichoke hearts diced
- 3 tablespoons extra virgin olive oil
- 1/2 medium red onion diced
- 1 medium lemon fully zested and cut in half
- 1/4 cup fresh basil leaves stems removed
- 1/4 cup fresh parsley leaves stems removed
- 1 to 2 cloves garlic grated (to taste)
- 3 tablespoons pepitas or sunflower seeds
- 1/4 cup plain unsweetened plant-based yogurt
- 1 teaspoon yellow miso paste
- Kosher salt to taste
Instructions
- Place zucchini pieces on a clean towel and sprinkle with a pinch of salt; let sit 5 to 10 minutes to draw out moisture, then pat dry.
- Bring a pot of salted water to a boil and cook pasta according to package instructions until al dente; drain and rinse immediately with cold water.
- Combine the cold pasta, chopped spinach, and diced artichoke hearts in a large mixing bowl.
- Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onions with a pinch of salt and sauté until softened, then transfer to the mixing bowl.
- Add lemon halves and zucchini cut side down to the skillet. Cook zucchini undisturbed for 3 minutes until caramelized, then flip and cook another 3 minutes.
- Cook lemon halves undisturbed until bottoms caramelize, about 5 to 6 minutes; remove from heat and add zucchini to the mixing bowl.
- In a blender cup, combine basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, remaining olive oil, juice of cooked lemon, and a pinch of salt; blend until smooth.
- Pour half of the dressing over the pasta mixture and toss well to combine; add more dressing as desired or serve on the side.
Notes
- Add extra greens or vegetables as preferred for variety.
- Caramelize vegetables cut side down in a hot pan without overcrowding for best texture.
- Adjust dressing sweetness if tangy, depending on yogurt used.
- Cook pasta al dente and avoid overcooking vegetables for optimal bite.