Can I substitute the yellow miso paste?

Absolutely! If you don’t have miso, try a small splash of soy sauce or a mix of tahini and a pinch of salt. The goal is that subtle umami depth.

How do I store leftovers?

Keep it in an airtight container in the fridge for up to 3 days. The flavors actually deepen over time—hello, next-day deliciousness!

What if it tastes too acidic?

This can happen depending on your yogurt or lemon. Add more yogurt or a tiny bit of sweetener to balance things out.

Can I add more veggies?

Yes! Cherry tomatoes, cucumbers, or roasted bell peppers work beautifully here.

Is this good for meal prep?

Definitely. Just store the dressing separately if you want maximum freshness throughout the week.

Lemon Basil Pasta Salad: Fresh 6-Step Favorite

Description

This Lemon Basil Pasta Salad is bright, fresh, and full of vibrant flavor. Made with tender pasta, caramelized zucchini, leafy greens, and a creamy lemon herb dressing, it’s a lighter, wholesome twist on classic pasta salad—perfect for quick meals, gatherings, or meal prep.

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 (divided)
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
3 tbsp pepitas or sunflower seeds
1/4 cup plain unsweetened plant-based yogurt
1 tsp yellow miso paste
Kosher salt to taste

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Instructions

Place zucchini on a 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 transfer to a large bowl with spinach and artichokes.
Heat 1 tbsp olive oil in a skillet. Sauté diced onion with a pinch of salt until softened. Add to the bowl.
In the same pan, cook zucchini cut-side down for about 3 minutes until caramelized. Flip and repeat. Add lemon halves cut-side down and cook 5–6 minutes until caramelized. Transfer zucchini to bowl.
Blend basil, parsley, lemon zest, garlic, seeds, yogurt, miso, remaining oil, and juice from cooked lemon until smooth. Season to taste.
Toss pasta mixture with dressing, adding more as desired. Serve immediately or chilled.

Notes

If the dressing tastes too tangy, mix in a little more yogurt or a touch of sweetener.

Avoid overcrowding the pan to get a nice caramelization on the zucchini.

Cook pasta just until al dente to keep the perfect texture.

Swap or add veggies like cherry tomatoes or cucumbers for variety.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 4g
Sodium: 320mg
Fat: 14g
Saturated Fat: 2g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg