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Lemon Basil Pasta Salad

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A delightful combination of bright flavors and refreshing textures, this gluten-free Lemon Basil Pasta Salad is perfect for gatherings or a cozy family dinner.

Ingredients

Scale
  • 1 large zucchini, cut into 3/4 inch half moons
  • 8 oz orecchiette pasta
  • 2-3 cups spinach, roughly chopped
  • 1 (6.5 oz) jar marinated artichoke hearts, diced
  • 3 tbsp extra virgin olive oil
  • 1/2 medium red onion, diced
  • 1 medium lemon, zested and halved
  • 1/4 cup fresh basil, stems removed
  • 1/4 cup fresh parsley, stems removed
  • 1-2 cloves 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

  1. Place zucchini pieces on a clean towel, sprinkle with salt, and let sit for 5-10 minutes, then pat dry.
  2. Boil water in a pot with salt and cook pasta until al dente. Drain and rinse with cold water. Combine pasta with spinach and artichoke hearts in a large bowl.
  3. Heat 1 tbsp oil in a skillet over medium heat, sauté the onions with a pinch of salt until softened, then add to the mixing bowl.
  4. In the same skillet, cook lemon halves and zucchini cut side down until caramelized. Add to the mixing bowl.
  5. Mix basil, parsley, lemon zest, garlic, pepitas, yogurt, miso, remaining oil, juice from cooked lemon, and a pinch of salt in a blender until smooth.
  6. Pour half of the dressing over the pasta mixture, adjust with more dressing when serving.

Notes

For gluten sensitivity, check labels for hidden gluten, and use dedicated gluten-free utensils to prevent cross-contamination.

Nutrition

Find it online: https://www.glutenfreez.com/lemon-basil-pasta-salad/