Description
This lemon basil pasta salad is a fresh, creamy, and herby dish that’s perfect for warm-weather meals. Made with plant-based yogurt and a variety of vegetables, it’s a dairy-free and mayo-free option ideal for picnics and meal prep.
Ingredients
- 8 oz orecchiette pasta (or pasta of choice)
- 1 medium zucchini, sliced
- 1/2 red onion, thinly sliced
- 1 cup marinated artichoke hearts, chopped
- 2 cups baby spinach
- 1 tbsp olive oil
- 1 lemon, halved
- Salt and pepper, to taste
- For the dressing:
- 1/2 cup plain unsweetened plant-based yogurt
- 1/4 cup fresh basil
- 1/4 cup fresh parsley
- 1 tbsp white miso paste (or 2 tbsp nutritional yeast)
- Juice from caramelized lemon
- 1 clove garlic
Instructions
- Place zucchini on a clean towel, sprinkle with salt, and let sit 5-10 minutes. Pat dry.
- Cook pasta in salted boiling water until al dente. Drain, rinse with cold water, and place in a large mixing bowl with spinach and artichoke hearts.
- Sauté red onion in olive oil until soft; transfer to the bowl.
- Cook lemon halves and zucchini cut side down until caramelized. Remove from heat and add zucchini to the bowl.
- Blend plant-based yogurt, basil, parsley, miso paste, lemon juice, garlic, salt, and pepper into a smooth dressing.
- Pour dressing over salad ingredients and toss well to combine.
- Serve immediately or refrigerate for later.
Notes
- Substitute zucchini with roasted bell peppers or broccoli.
- Add grilled tofu or chickpeas for protein.
- Use arugula or kale instead of spinach for variation.
- Store in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 450mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg
