Lemon Basil Pasta Salad
A refreshing Lemon Basil Pasta Salad that’s vibrant, easy to make, and perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
Scale
- 8 oz Pasta (any favorite type)
- 1 cup Basil (fresh herbs)
- 1 medium Zucchini
- 1 medium Red onion
- 1 cup Artichoke Hearts
- 2 cups Spinach
- 1 cup Plant-Based Yogurt
- 1 large Lemon (juiced)
- 2 tbsp Miso Paste
- 1/4 cup Pepitas
Instructions
- Cook the Pasta: Boil a large pot of salted water and add your chosen pasta. Cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
- Prepare the Vegetables: While the pasta is cooking, slice the zucchini and red onion thinly. Rinse and chop the spinach into bite-sized pieces. Drain the artichoke hearts and cut them into quarters.
- Make the Dressing: In a small bowl, whisk together the plant-based yogurt, juice from the lemon, and miso paste until smooth and creamy.
- Combine the Ingredients: In a large bowl, combine the cooked pasta, prepared vegetables, and fresh basil leaves. Pour the dressing over the mixture and gently toss until everything is well-coated.
- Add Crunch: Sprinkle the pepitas on top of the salad and give it a final gentle toss to combine.
- Chill and Serve: Let the salad chill in the refrigerator for about 10-15 minutes before serving. Serve it cold and enjoy!
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Adjust lemon juice to taste.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 3g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg