Lemon Basil Pasta Salad (Print Version)
# Ingredients:
→ For the pasta and vegetables
01 -
8 oz orecchiette pasta
02 -
1 large zucchini, cut into ¾ inch half moons
03 -
2-3 cups spinach, roughly chopped
04 -
1 jar (6.5 oz) marinated artichoke hearts, diced
05 -
½ medium red onion, diced
06 -
1 medium lemon, zested and cut in half
07 -
3 tablespoons extra virgin olive oil, divided
→ For the dressing
08 -
¼ cup fresh basil leaves, stems removed
09 -
¼ cup fresh parsley leaves, stems removed
10 -
1-2 cloves garlic, grated (to taste)
11 -
3 tablespoons pepitas or sunflower seeds
12 -
¼ cup plain unsweetened plant-based yogurt
13 -
1 teaspoon yellow miso paste
14 -
Juice from the caramelized lemon halves
15 -
Kosher salt, to taste
# Instructions:
01 -
Place your sliced zucchini half moons on a clean kitchen towel and sprinkle them with a pinch of salt. Let them sit for 5-10 minutes to draw out excess water, then gently pat them dry with the towel. This helps prevent your salad from becoming watery.
02 -
Bring a large pot of water to a boil and add a generous amount of salt (about 1 tablespoon). Cook the orecchiette according to package instructions until al dente. Drain and immediately rinse with cold water to stop the cooking process. Transfer the cooled pasta to a large mixing bowl and add the chopped spinach and diced artichoke hearts.
03 -
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Once hot, add the diced red onion with a pinch of salt and sauté until softened and slightly translucent, about 3-4 minutes. Transfer the cooked onions to the mixing bowl with the pasta.
04 -
In the same skillet (no need to clean it), place the zucchini pieces and lemon halves cut side down on opposite sides of the pan. Cook the zucchini undisturbed for about 3 minutes until the bottom starts to caramelize, then flip and repeat on the other side. Let the lemon halves cook undisturbed until their cut sides are nicely caramelized, about 5-6 minutes. Once done, add the zucchini to the mixing bowl and set the caramelized lemon halves aside for the dressing.
05 -
In a blender, combine the fresh basil, parsley, lemon zest, grated garlic, pepitas or sunflower seeds, plant-based yogurt, miso paste, the remaining 2 tablespoons of olive oil, the juice from the caramelized lemon halves (squeeze carefully as they'll be hot), and a pinch of salt. Blend until smooth and creamy. Taste and adjust the salt as needed.
06 -
Pour about half of the dressing over the pasta mixture and toss well to combine everything evenly. Add more dressing as desired, or reserve some to serve on the side. The salad can be served immediately or chilled for 30 minutes to allow the flavors to meld together.
# Notes:
01 -
This salad keeps well in the refrigerator for up to 3 days, making it perfect for meal prep.
02 -
For a non-vegan version, you can substitute regular Greek yogurt for the plant-based yogurt.
03 -
If the dressing is too tangy, add a small drizzle of maple syrup or honey (if not vegan) to balance the flavors.
04 -
Feel free to add other vegetables like cherry tomatoes, bell peppers, or cucumber for more color and texture.