Description
A refreshing pasta salad combining orecchiette pasta, fresh veggies, and a creamy lemon basil dressing, perfect for gatherings or as a light meal.
Ingredients
Scale
- 1 large zucchini, cut into 3/4 inch half moons
- 8 oz orecchiette pasta
- 2-3 cups spinach, roughly chopped
- 1 jar (6.5 oz) 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 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
Best enjoyed fresh, but can be stored in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg