Lemon Basil Pasta Salad 

The Lemon Basil Pasta Salad from Plant Based RD offers a vibrant, herb-infused alternative to traditional pasta salads. This dish features a zesty lemon-basil sauce blended with fresh vegetables like zucchini, red onion, spinach, and artichoke hearts, all tossed with your choice of pasta. The creamy texture comes from plant-based yogurt, making it a dairy-free option that's both satisfying and refreshing. Perfect for meal prep, picnics, or as a side dish, this salad is not only delicious but also versatile, allowing for substitutions to suit your taste preferences.

Ingredients

For the Salad:

• 8 oz pasta (e.g., orecchiette; gluten-free options available)
  
  

• 1 medium zucchini, sliced
  
  

• 1 small red onion, thinly sliced
  
  

• 1 tablespoon olive oil
  
  

• 2 tablespoons lemon juice (from roasted lemon halves)
  
  

• 1/2 cup fresh spinach
  
  

• 1/2 cup marinated artichoke hearts, chopped
  
  

• 1/4 cup fresh basil, chopped
  
  

• 1/4 cup fresh parsley, chopped
  
  

For the Lemon Basil Sauce:

• 1/4 cup fresh basil
  
  

• 1/4 cup fresh parsley
  
  

• 1 tablespoon lemon zest
  
  

• 2 cloves garlic
  
  

• 2 tablespoons pepitas (pumpkin seeds)
  
  

• 1/4 cup plain unsweetened plant-based yogurt
  
  

• 1 tablespoon white miso paste (or 2 tablespoons nutritional yeast)
  
  

• 1/4 cup olive oil
  
  

• Juice of roasted lemon halves
  
  

• Pinch of salt
  
  

Directions

1. Prepare the Vegetables: Sprinkle the sliced zucchini with a pinch of salt and let it sit for 5–10 minutes to draw out excess water. Pat dry with a clean towel.
   
   

2. Cook the Pasta: Bring a pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and rinse with cold water to cool.
   
   

3. Sauté the Vegetables: Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the sliced red onion and sauté until softened. Remove from heat.
   
   

4. Roast the Lemon and Zucchini: In the same skillet, place the zucchini slices and lemon halves cut side down. Cook the zucchini undisturbed for 3 minutes until it begins to caramelize, then flip and cook for another 3 minutes. Cook the lemon halves until the bottoms have caramelized, about 5–6 minutes. Remove from heat.
   
   

5. Prepare the Sauce: In a blender, combine the basil, parsley, lemon zest, garlic, pepitas, plant-based yogurt, miso paste, olive oil, juice from the roasted lemon halves, and a pinch of salt. Blend until smooth.
   
   

6. Assemble the Salad: In a large mixing bowl, combine the cooked pasta, sautéed red onion, roasted zucchini, spinach, artichoke hearts, fresh basil, and parsley. Pour the lemon basil sauce over the salad and toss to combine.
   
   

7. Serve: Serve immediately or refrigerate for 2+ hours to allow the flavors to meld.
   
   

Nutritional Information (per serving, assuming 4 servings)

• Calories: Approximately 280 kcal
  
  

• Protein: 8 g
  
  

• Fat: 14 g
  
  

  • Saturated Fat: 2 g
    
    

• Carbohydrates: 30 g
  
  

  • Fiber: 4 g
    
    

  • Sugars: 4 g
    
    

• Cholesterol: 0 mg
  
  

• Sodium: 400 mg
  
  

• Potassium: 350 mg
  
  

• Calcium: 50 mg
  
  

• Iron: 2 mg