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Lemon Basil Pasta Salad (vegan, gluten-free)

This lemon basil pasta salad is so fresh, flavorful, lemony, and delicious. It's super easy to make and perfect for meal prep too!
Print Recipe
overview shot of lemon basil pasta salad in wooden bowl
Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes

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. 
Servings: 4