This lemon basil pasta salad is a bright, herby, and wholesome twist on traditional pasta salads. Packed with fresh vegetables and a creamy dairy-free dressing, it’s a refreshing dish perfect for warm-weather gatherings or a light meal.

Why You’ll Love This Recipe

I love this recipe because it’s:

Dairy-free and mayo-free: I use plain unsweetened plant-based yogurt to create a creamy texture without any dairy.
Easy to prepare: With just three main steps—cook the veggies and pasta, blend the sauce, and toss everything together—it’s straightforward and quick.
Great for meal prep: This salad makes a generous amount, and leftovers store well, making it ideal for meal prepping.
Versatile: I can customize it with different vegetables or herbs based on what I have on hand.
Flavorful: The combination of fresh basil, lemon, and umami-rich miso paste creates a deliciously vibrant taste.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Pasta: I prefer orecchiette, but any pasta shape works well.
Zucchini: Adds a tender bite; I sometimes substitute with summer squash.
Red onion: Provides a mild sweetness; shallots or yellow onions are good alternatives.
Spinach: For a fresh, leafy component; arugula can be used instead.
Artichoke hearts: I use the marinated kind for extra flavor; sun-dried tomatoes or roasted red peppers are great swaps.
Fresh basil and parsley: These herbs bring brightness and depth.
Plain unsweetened plant-based yogurt: Creates a creamy dressing without dairy.
Lemon: I use fresh lemon juice for tanginess.
Miso paste: Adds umami; if unavailable, I substitute with 2 tablespoons of nutritional yeast.
Olive oil: For sautéing and flavor.

Directions

Prepare the zucchini: I place zucchini pieces on a clean towel, sprinkle with salt, and let them sit for 5-10 minutes to draw out excess water. Then, I pat them dry.
Cook the pasta: I bring a pot of salted water to a boil and cook the pasta until al dente. After draining, I rinse it with cold water and add it to a large mixing bowl along with the spinach and artichoke hearts.
Sauté the vegetables: In a large skillet over medium heat, I heat 1 tablespoon of olive oil. I add the onions with a pinch of salt and sauté until softened, then transfer them to the mixing bowl.
Cook the zucchini and lemon: I place the lemon halves and zucchini in the skillet, cut side down. I cook the zucchini undisturbed for 3 minutes until caramelized, then flip and repeat. I cook the lemon until the bottoms are caramelized, about 5-6 minutes. Once cooked, I remove them from the heat and add the zucchini to the mixing bowl.
Prepare the dressing: In a blender, I combine the plant-based yogurt, fresh basil, parsley, lemon juice, miso paste, and a bit of olive oil. I blend until smooth.
Assemble the salad: I pour the dressing over the pasta and vegetables in the mixing bowl. I toss everything together until well combined.
Serve: I serve the salad immediately or refrigerate it for later.

Servings and Timing

Servings: This recipe yields approximately 4 servings.
Preparation time: About 15 minutes.
Cooking time: Approximately 15 minutes.
Total time: Around 30 minutes.

Variations

Protein addition: I sometimes add grilled tofu, chickpeas, or tempeh for extra protein.
Different vegetables: Roasted broccoli, cauliflower, or bell peppers can be used instead of zucchini.
Herb substitutions: I occasionally use cilantro or dill in place of basil and parsley for a different flavor profile.
Grain alternative: For a gluten-free option, I use quinoa or a gluten-free pasta.

Storage/Reheating

Storage: I store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is best enjoyed cold or at room temperature. If I prefer it warm, I gently reheat it in a skillet over low heat until just warmed through.

FAQs

Can I make this salad ahead of time?

Yes, I often prepare this salad a day in advance. The flavors meld together nicely, making it even more delicious the next day.

What can I use instead of miso paste?

If I don’t have miso paste, I substitute it with 2 tablespoons of nutritional yeast to maintain the umami flavor.

Is there a substitute for plant-based yogurt?

If plant-based yogurt isn’t available, I use a combination of tahini and a bit of water to achieve a creamy consistency.

Can I use dried herbs instead of fresh?

While fresh herbs provide the best flavor, I use dried herbs in a pinch. I use about one-third the amount of dried herbs compared to fresh.

How can I make this salad more filling?

To make the salad more substantial, I add cooked grains like quinoa or additional protein sources such as beans or lentils.

Conclusion

This lemon basil pasta salad is a delightful, refreshing dish that’s easy to prepare and perfect for various occasions. Its versatility allows me to customize it based on my preferences and available ingredients. Whether I’m serving it at a gathering or enjoying it as a light meal, it’s always a hit.