Lemon Basil Pasta Salad
Bright, herb-forward, and surprisingly hearty, this Lemon Basil Pasta Salad is the kind of dish that works for weeknight dinners, potlucks, and picnic spreads alike. Zucchini gets a quick caramelizing, artichokes add briny richness, and a zesty basil-parsley dressing — blended with pepitas and a touch of miso — makes every bite feel fresh and satisfying. Tip: salt the zucchini and pat it dry first to prevent a watery salad and keep the dressing bright.
If you love bright summer pasta salads, this one sits nicely next to a crunchy corn pasta salad as a go-to for warm-weather meals.
Why you’ll want to make this pasta salad
This Lemon Basil Pasta Salad is quick, veggie-forward, and keeps well, which makes it perfect for make-ahead lunches, weeknight dinners, and gatherings. The combination of caramelized zucchini and charred lemon juice gives it a smoky-sweet lift that contrasts with the creamy, herb-packed dressing.
Key benefits
- Fast to pull together — about 30–35 minutes from start to finish.
- Flexible: makes a great base for protein additions (tofu, chickpeas, or grilled chicken).
- Keeps well in the fridge for easy lunches and potluck contributions.
- Flavor layers: caramelized veg, briny artichokes, bright herbs, and umami from miso.
A friend who tried this said it tasted “like summer in a bowl” — light, fresh, and satisfying.
Step-by-step: Making the lemon basil pasta salad
This overview walks you through the main stages: sweating and drying zucchini, cooking pasta, caramelizing onions and lemon, then blending the herb dressing and tossing everything together.
Prep tips
- Salt and rest zucchini on a towel for 5–10 minutes, then pat dry to avoid a watery salad.
- Rinse the pasta with cold water promptly after draining to stop cooking and cool it for the salad.
- Use the lowest heat needed to caramelize onions and lemon without burning.
What you need (ingredients and swaps)
- 1 large zucchini, cut into 3/4-inch half moons (see tip above).
- 8 oz orecchiette (or any short pasta like shells or penne).
- 2–3 cups fresh spinach, roughly chopped.
- 1 jar (6.5 oz) marinated artichoke hearts, diced and drained.
- 3 tbsp extra virgin olive oil (reserve 1 tbsp for sautéing).
- 1/2 medium red onion, diced.
- 1 medium lemon, fully zested and halved (you’ll caramelize the halves).
- 1/4 cup fresh basil, stems removed.
- 1/4 cup fresh parsley, stems removed.
- 1–2 garlic cloves, grated (adjust to taste).
- 3 tbsp pepitas or sunflower seeds.
- 1/4 cup plain unsweetened plant-based yogurt (or plain yogurt of choice).
- 1 tsp yellow miso paste.
- Kosher salt, to taste.
You can also explore other pasta-salad recipes for inspiration and pairings like this creamy creamy caprese pasta salad.
Ingredient tips
- Swap pepitas for toasted almonds or walnuts for different crunch and flavor.
- Use Greek yogurt if you want a higher-protein, tangier dressing.
- If miso is unavailable, a small splash of soy sauce or tamari adds umami, but reduce added salt.
Cooking directions
- Salt the zucchini pieces lightly and place them on a clean towel. Let sit 5–10 minutes to draw out moisture, then pat dry.
- Bring a pot of water to a boil. Add a generous pinch of salt and cook the orecchiette until al dente per package directions. Drain and rinse immediately with cold water. Transfer the cold pasta to a large mixing bowl and add the chopped spinach and diced artichokes.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and sauté until softened, about 5–7 minutes. Transfer onions to the mixing bowl.
- In the same skillet, add the zucchini pieces cut side down and the lemon halves on opposite sides of the pan. Cook the zucchini undisturbed for about 3 minutes until it begins to caramelize, then flip and cook the other side. Cook the lemon halves cut side down until the bottoms caramelize and darken slightly, about 5–6 minutes. Remove lemon and add zucchini to the mixing bowl.
- In a blender or tall cup, combine basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, miso paste, remaining olive oil, the juice from the cooked lemon halves, and a pinch of kosher salt. Blend until smooth. Taste and adjust salt and lemon as needed.
- Pour about half the dressing over the pasta mixture and toss to combine. Add more dressing if you want the salad creamier. Serve at room temperature or chilled.
Step tips
- When caramelizing lemon, press with a spatula to increase contact and encourage browning.
- If the dressing is too thick, thin with a tablespoon of water or olive oil.
- Taste and balance: if the dressing tastes flat, add a pinch more salt or a squeeze more lemon.
Serving suggestions and pairings
Plate the salad in a wide bowl for a casual presentation, or mound it in the center of a platter and top with extra pepitas and torn basil leaves. It pairs beautifully with grilled proteins and crisp sides.
Serving tips
- Garnish with extra lemon zest and fresh basil for color and scent.
- Pair with grilled chicken or pan-seared tofu for more protein.
- For a picnic, pack the dressing separately and toss just before serving to keep pasta taut.
For a crunchy side contrast at a barbecue, consider serving it alongside an Asian crunch salad with ginger.
Storing and reheating
Refrigeration: Store the salad in an airtight container for up to 3–4 days. The flavors meld nicely, but the spinach will soften more over time. Freezing: Not recommended — the texture of the dressing (and spinach) changes when frozen. Reheating: Serve cold or let sit at room temperature for 15–20 minutes before serving; if you want it warm, heat gently in a skillet and loosen with a splash of olive oil or water.
Storage tips
- Do’s: Store in a shallow container to cool quickly and keep freshness.
- Don’ts: Don’t freeze the salad — the veggies and dressing don’t reconstitute well.
- Do keep extra dressing separate if you plan to make the salad more than a day ahead.
Chef tips and shortcuts
- Use a microplane for the garlic and lemon zest to distribute flavor evenly without overpowering any bite.
- Toast pepitas quickly in a dry skillet to deepen their flavor before blending for the dressing.
- If you’re short on time, skip caramelizing the lemon and squeeze fresh lemon juice instead, but watch for brightness differences.
Extra tips
- Make the dressing in the blender first and reserve a little for serving.
- If your artichokes are packed in oil, halve the oil in the recipe and taste before adding more.
- Leftover roasted zucchini can be used in omelets or on sandwiches.
Flavor variations and swaps
- Add cherry tomatoes and fresh mozzarella for a caprese-inspired riff.
- Swap basil for cilantro and use lime instead of lemon for a different herb profile.
- Add a can of drained chickpeas for a vegetarian protein boost.
Quick variations
- Whole-grain pasta and Greek yogurt to increase fiber and protein.
- Add chopped sun-dried tomatoes for a tangy punch.
- Stir in crumbled feta for a saltier, creamier finish. For a simple lemon dessert after the meal, try these 4-ingredient lemon cream cheese dump cake.
Estimated nutrition per serving
(Recipe makes about 4 servings.)
- Calories: ~390 kcal per serving
- Protein: ~10 g
- Fat: ~14 g
- Carbohydrates: ~45 g
- Serving size: ~1 generous bowl (about 1/4 of the full recipe)
Notes
- Swapping plant-based yogurt for Greek yogurt raises protein.
- Reducing olive oil or pepitas lowers calories and fat.
- Adding grilled chicken or chickpeas increases protein and calories accordingly.
For a lighter dessert pairing that keeps the lemon notes going, consider blueberry and lemon zest cottage cheese bites.
Frequently asked questions
Q: Can I make this ahead for a party?
A: Yes — make it a few hours ahead and keep chilled. If you’re prepping earlier in the day, store the dressing separately and toss before serving to keep the spinach firmer.
Q: How can I keep the salad from getting soggy?
A: Salt and drain the zucchini thoroughly, rinse the pasta well and cool it, and consider holding back some dressing until serving if you plan to keep the salad for more than a few hours.
Q: Can I use a different pasta?
A: Absolutely. Any short pasta (shells, penne, fusilli) works. Orecchiette is great because its shape catches the dressing and bits of artichoke.
Q: Is the miso necessary?
A: Miso adds a subtle umami depth; you can omit it and add a dash of soy sauce or a pinch of nutritional yeast if needed.
Final thoughts
This Lemon Basil Pasta Salad is a reliable, fresh option for many occasions — quick enough for weeknights, pretty enough for gatherings, and flexible enough to adapt to what you have on hand. Try the caramelized lemon step once and you’ll likely keep it in your salad rotation.
Lemon Basil Pasta Salad
Ingredients
Method
- Salt the zucchini pieces lightly and place them on a clean towel. Let sit for 5–10 minutes to draw out moisture, then pat dry.
- Bring a pot of water to a boil. Add a generous pinch of salt and cook the orecchiette until al dente per package directions. Drain and rinse immediately with cold water. Transfer the cold pasta to a large mixing bowl.
- Add the chopped spinach and diced artichokes to the mixing bowl.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced red onion with a pinch of salt and sauté until softened, about 5–7 minutes. Transfer onions to the mixing bowl.
- In the same skillet, add the zucchini pieces cut side down and the lemon halves on opposite sides of the pan. Cook the zucchini undisturbed for about 3 minutes until it begins to caramelize, then flip and cook the other side. Cook the lemon halves cut side down until caramelized and darkened slightly, about 5–6 minutes. Remove lemon and add zucchini to the mixing bowl.
- In a blender or tall cup, combine basil, parsley, lemon zest, grated garlic, pepitas, plant-based yogurt, miso paste, remaining olive oil, the juice from the cooked lemon halves, and a pinch of kosher salt. Blend until smooth. Taste and adjust salt and lemon as needed.
- Pour about half the dressing over the pasta mixture and toss to combine. Add more dressing for a creamier salad. Serve at room temperature or chilled.
