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Lemon Basil Pasta Salad

Lemon Basil Pasta Salad: A Zesty Vegan Delight

This Lemon Basil Pasta Salad is a refreshing, zesty vegan dish perfect for summer gatherings, showcasing vibrant flavors without fuss.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 30 minutes
Total Time 1 hour
Servings: 4 portions
Course: Lunch
Cuisine: Mediterranean, Vegan
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta
  • 8 oz Pasta Substitute with gluten-free pasta if needed.
For the Dressing
  • 1 cup Plant-Based Yogurt Use plain unsweetened yogurt for best flavor.
  • 1 none Lemon Always opt for fresh lemon for maximum zest.
  • 1 tbsp Miso Paste Can be replaced with 2 tbsp nutritional yeast if preferred.
  • 1 cup Basil Freshness is key; feel free to mix in other herbs for variety.
For the Vegetables
  • 1 cup Zucchini Swap with summer squash or roasted broccoli if desired.
  • 1 none Onion Shallots or yellow onions work as excellent alternatives.
  • 1 cup Artichoke Hearts Substitute with sun-dried tomatoes or roasted red peppers if liked.
  • 2 cups Spinach Arugula is a great swap for a peppery bite.
For Serving
  • 1/4 cup Pepitas Can be replaced with sunflower seeds if preferred.

Equipment

  • Large pot
  • Skillet
  • mixing bowl
  • Blender
  • Colander
  • paper towel

Method
 

Step-by-Step Instructions
  1. Prepare the Zucchini: Wash and slice zucchini into thin rounds. Sprinkle lightly with salt and let sit for 10 minutes to release moisture. Pat dry with a paper towel.
  2. Cook the Pasta: In a large pot, bring salted water to a boil. Add pasta and cook as per package instructions until al dente, around 8-10 minutes. Drain and rinse under cold water.
  3. Sauté the Onions: Heat olive oil in a skillet over medium heat. Add chopped onions and a pinch of salt. Sauté for 5-7 minutes until translucent.
  4. Caramelize the Vegetables: Add zucchini slices and lemon halves cut side down to the skillet. Cook for 5-6 minutes until zucchini is golden brown.
  5. Assemble the Salad: In a large bowl, combine cooled pasta, spinach, artichoke hearts, sautéed onions, and caramelized zucchini. Toss gently to distribute ingredients evenly.
  6. Make the Dressing: In a blender, combine basil leaves, parsley, lemon zest, garlic, pepitas, plant-based yogurt, miso paste, lemon juice, olive oil, and a pinch of salt. Blend until smooth.
  7. Combine and Serve: Pour dressing over salad and toss until well-coated. Adjust seasoning if necessary. Serve immediately or refrigerate for 30 minutes before enjoying.

Notes

Store in an airtight container for up to 4-5 days. For optimal freshness, keep vegetables prepped separately until serving.