Lemon Basil Pasta Salad: A Bright, Refreshing Summer Treat

Enjoy this vibrant Lemon Basil Pasta Salad, a perfect blend of fresh ingredients, ideal for summer gatherings.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Servings: 6 servings

Course: Salads

Cuisine: Mediterranean

Calories: 440

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad

2 cups orzo pasta any short pasta can be used as a substitute
1 cup marinated artichokes can be replaced with canned artichokes if needed
1 cup fresh peas or frozen
1 medium zucchini offers crunch and freshness
1 whole lemon for zest and juice
1 cup basil leaves essential for fresh flavor

For the Dressing

1 teaspoon oregano adds depth to the dressing
1 teaspoon kosher salt enhances overall taste
1/3 cup olive oil provides healthy fats
2 tablespoons white wine vinegar brings acidity to the dressing

Equipment

large pot
colander
Mixing Bowl
small bowl

Method

Steps

Cook orzo pasta in boiling salted water for about 8 minutes until al dente. Drain and rinse under cold water.
Bring the same water to a boil, add peas and cook for 2-3 minutes. Drain and rinse under cold water.
Chop zucchini into small matchsticks and basil leaves roughly.
In a bowl, combine the cooled orzo, peas, zucchini, marinated artichokes, basil, lemon zest, and juice.
Whisk olive oil, vinegar, salt, and oregano in a bowl until smooth. Pour over the salad and toss.
Toss the salad, allow it to rest briefly, and serve with lemon wedges.

Nutrition

Serving: 1cupCalories: 440kcalCarbohydrates: 58gProtein: 12gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gSodium: 200mgPotassium: 300mgFiber: 5gSugar: 2gVitamin A: 10IUVitamin C: 25mgCalcium: 4mgIron: 10mg

Notes

Store leftovers in an airtight container up to 4 days. For best results, add extra dressing when serving.

Tried this recipe?

Let us know how it was!