Description
This lemon basil pasta salad is bright, herby and tossed with wholesome veggies. A tasty and lighter take on traditional pasta salads.
Ingredients
- 1 large zucchini, cut into 3/4 inch half moons
- 8 oz of orecchiette pasta
- 2–3 cups spinach, roughly chopped
- 1, 6.5 oz jar of marinated artichoke hearts, diced
- 3 tbsp extra virgin olive oil
- 1/2 medium red onion, diced
- 1 medium lemon, fully zested and cut in half
- 1/4 cup fresh basil, stems removed
- 1/4 cup fresh parsley, stems removed
- 1–2 cloves of garlic, grated (to taste)
- 3 tbsp pepitas or sunflower seeds
- 1/4 cup plain unsweetened plant based yogurt
- 1 tsp yellow miso paste
- Kosher salt to taste
Instructions
- Place your zucchini pieces on a clean towel and sprinkle them with a pinch of salt. Allow the zucchini to sit for 5-10 minutes to draw out excess water then pat dry.
- Bring a pot of water to a boil and add a generous amount of salt. Cook the pasta according to package instructions until al dente. Drain and immediately rinse with cold water. Add the cold pasta to a large mixing bowl with the spinach and artichoke hearts.
- Place a large skillet over medium heat with 1 tbsp of oil. Once hot, add the onions with a pinch of salt and sauté until softened. Transfer the cooked onions to the mixing bowl.
- Add the lemon halves and zucchini to opposite sides of the pan cut side down. Cook the zucchini undisturbed for 3 minutes or until it begins to caramelize, then flip and repeat. Cook the lemon undisturbed until the bottoms have caramelized, about 5-6 minutes. Once cooked, remove from heat and add the zucchini to the mixing bowl.
- To a blender cup, add the basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, the remaining oil, the juice of the cooked lemon and a pinch of salt. Blend the mixture until smooth. Taste and adjust the salt to your liking.
- Pour half the dressing over the pasta and give it a good mix to fully combine. Add more dressing as desired or use any extra when serving.
Notes
Add more greens and vegetables to your liking. Feel free to swap in or add more of your favorite vegetables to the bowl.
For better caramelization, make sure to place your vegetables cut side down in your pan. Also, make sure to avoid overcrowding your pan. Cooking the vegetables this way will prevent them from getting soggy.
If the sauce is too tangy, adjust with a little sweetener. How tangy your sauce is will depend a lot on the type of yogurt you are using, so adjust flavors to taste.
Avoid overcooking your ingredients. Cook the pasta until al dente, but also make sure you are searing your veggies to help maintain a good textural bite to them.
