Lemon Basil Pasta Salad (vegan, gluten-free)
This lemon basil pasta salad is fresh, herbaceous, lemony, and so delicious. It’s super easy to make and the perfect spring pasta salad. The lemon basil vinaigrette is incredibly flavorful and bright.
This pasta salad is a Trader Joe’s copycat of their lemon basil pasta salad. Although I have never tried theirs, I think this one is much more flavorful, fresh, and healthy compared to the store bought version that has been packaged and sitting on shelves for some time. Not to mention, this is a lot cheaper to make at home.
I absolutely love asparagus with lemon and basil and this combo is perfect for spring. It would be great to make for guests or bring to a party because it holds well. You can enjoy it warm or cold. Don’t skimp on the lemon and the basil. It is the key to getting the most flavorful pasta salad.
If you make this lemon basil pasta salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, don’t forget to leave a comment below!
Lemon Basil Pasta Salad (vegan, gluten-free)
Ingredients
- 12 oz bowtie pasta (use GF if needed)
- 1 can artichoke hearts, drained and quartered
- 1/2 cup peas, defrosted
- 1 cup fresh basil, julienned
- 1 lb 1 lb asparagus chopped into 1 inch pieces, tough ends cut off
- 1 zucchini, diced
- 1 Tbsp extra virgin olive oil
- 3 cloves garlic, minced
- 1/2 cup vegan parmesan
lemon basil vinaigrette
- 1 lemon zested
- 3-4 Tbsp lemon juice (1 lemon juiced)
- 3 Tbsp extra virgin olive oil
- 3 Tbsp chopped fresh basil
- 1 tsp dijon mustard
- 1/2 tsp sea salt
- 1/4 tsp oregano (I used dried)
- 1/4 tsp black pepper
- pinch of red pepper flakes
Instructions
- Cook pasta according to package instructions. Drain and rinse.
- While pasta is cooking, heat a skillet with olive oil over medium heat. Add the asparagus, zucchini, and garlic. Saute until veggies start to brown. Season with salt and pepper. Set aside.
- Make the lemon vinaigrette by combining all the ingredients into a bowl or liquid measuring cup. Whisk until well combined.
- Assemble the pasta salad in a large bowl. Add the cooked pasta, veggies, peas, artichokes, basil, and parmesan. Drizzle dressing over the top. Toss until well combined. Taste and add more salt, pepper, or lemon if needed. Enjoy! You can have this warm or cold.
