Name: Lemon Basil Pasta Salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Ingredients: 1 large zucchini, cut into 3/4 inch half moons; 8 oz of orecchiette pasta; 2-3 cups spinach, roughly chopped; 1, 6.5 oz jar of marinated artichoke hearts, diced; 3 tbsp extra virgin olive oil; 1/2 medium red onion, diced; 1 medium lemon, fully zested and cut in half; 1/4 cup fresh basil, stems removed; 1/4 cup fresh parsley, stems removed; 1-2 cloves of garlic, grated (to taste); 3 tbsp pepitas or sunflower seeds; 1/4 cup plain unsweetened plant based yogurt; 1 tsp yellow miso paste; Kosher salt to taste

Zesty Lemon Basil Pasta Salad That’ll Make You Smile 🍋🌿

Ever just need a dish that screams summer? Like, the kind of dish that makes you close your eyes, inhale deeply, and pretend you’re lounging by a pool sipping something fancy? Yeah, that’s this pasta salad, my friend!

Main dish photo — *The finished dish — looks amazing, right?*

Okay, Let’s Talk Ingredients

Alright, so picture this: you’re in the grocery store, right? You’re wandering the produce aisle, and BOOM! There’s a whole bunch of bright green zucchinis just calling your name. You grab one (or two, why not?), then dash over to the pasta section for some good ol’ orecchiette. It’s like tiny ears, how cute is that?! I mean, you can totally use any pasta, but orecchiette has this fun little scoop action that just makes everything better.

Then, don’t forget those marinated artichoke hearts — they make me feel fancy, like I’m at a bistro or something. A bunch of spinach, a lemon (because, duh), and fresh herbs like basil and parsley. Oh, and a couple cloves of garlic — I mean, who doesn’t love garlic? Grab some pepitas and plant-based yogurt too. Trust me, it’s all gonna work like magic.

So Here’s Why I Make This Constantly

Okay, real talk: I stumbled upon this recipe during one of those “I need to clean out my fridge” moments. You know, when you just throw random stuff together? Well, I had a zucchini that was, like, almost past its prime. And I was starving. So, I tossed it with some leftover pasta and the rest is history. I swear it was like a lightbulb moment, like, “Why don’t I make this every week?!”

And now it’s my go-to for summer BBQs, potlucks, or just because I want to feel good about life. Plus, it’s a breeze to whip up. There’s just something about the fresh basil and that zingy lemon that makes everything feel so… alive, you know?

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

(Another beautiful shot because we can’t get enough!)

The One Trick That Changes Everything

So, here’s the deal with the zucchini: you gotta salt it and let it sit for a hot minute. Seriously! If you skip that step, your salad will be a soggy mess. Just sprinkle some salt and let it hang out for 5-10 minutes, then pat it dry. It’s like giving your veggies a spa day before they join the party!

Don’t Mess This Up (My Top Tips)

1. Don’t overcook the pasta! Seriously, al dente is your friend here. If you’re not sure, just taste it a minute or two before the box says it’s ready.
2. Use a blender for the dressing — it makes it SUPER smooth. Plus, it’s way less messy than trying to whisk by hand.
3. Adjust the garlic to your liking. Like, I’m a garlic fiend, but if you’re not, maybe start with one clove?
4. And please, for the love of all things delicious, don’t skip the miso. It adds this umami kick that’s just *chef’s kiss*.

How to Keep Them From Disappearing (Or, How to Store Them)

If you somehow have leftovers (which is a miracle because I usually devour it all), just pop it in an airtight container and stash it in the fridge. It’ll stay fresh for about 2-3 days, but honestly, it’s best enjoyed right after you make it. You can also add a bit of extra dressing before serving if it seems a tad dry!

If You Liked This, You’ll Probably Like These Too

Okay, you might also wanna try my Caprese Skewers or Spicy Chickpea Salad because they’re just as easy and delicious. And don’t even get me started on my Avocado Toast—it’s a whole vibe!

So, what’s your go-to summer dish? Hit me up with your faves! Let’s swap recipes! 🍽💚

Lemon Basil Pasta Salad

Flavor-packed Lemon Basil Pasta Salad with amazing ingredients and incredible taste! Perfect for any occasion.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Category: Dinner

Yield: 4 servings servings

Ingredients

1 large zucchini, cut into 3/4 inch half moons

8 oz of orecchiette pasta

2-3 cups spinach, roughly chopped

1, 6.5 oz jar of marinated artichoke hearts, diced

3 tbsp extra virgin olive oil

1/2 medium red onion, diced

1 medium lemon, fully zested and cut in half

1/4 cup fresh basil, stems removed

1/4 cup fresh parsley, stems removed

1-2 cloves of garlic, grated (to taste)

3 tbsp pepitas or sunflower seeds

1/4 cup plain unsweetened plant based yogurt

1 tsp yellow miso paste

Kosher salt to taste

Instructions

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