Lemon Basil Pasta Salad
Celebrate the warm weather in style with this Lemon Basil Pasta Salad. Made with a bright and herbaceous medley of orzo pasta, summer vegetables, and a simple oregano and white wine vinaigrette, it’s a must-have at any potluck or picnic.
Servings: 6 servings
Calories: 440kcal
Ingredients
- 16 ounces orzo pasta
- 12 ounces marinated artichokes
- 1 cup fresh peas or frozen
- 1 zucchini cut into matchsticks
- 1 lemon zested
- ½ lemon juiced
- 1 cup basil leaves roughly chopped
- ½ teaspoon oregano
- ½ teaspoon kosher salt more for water
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
- Cook the orzo pasta or any other pasta according to the package. I cooked mine for 8 minutes. Using a slotted spoon, remove the pasta into a large bowl. Rinse the pasta in cold water to stop the cooking process. Keep the pasta water.
- Cook the peas in the pasta water for 2-3 minutes, until slightly tender. Drain and rinse with cold water to stop the cooking.
- While pasta is cooking, cut the zucchini into thin strips and then into small matchsticks. Drain the artichoke hearts. Roughly chop the basil. Add these ingredients to the pasta bowl.
- Zest one lemon and squeeze the juice of half lemon, you might want more depending how lemony you want your salad to be.
- Mix olive oil, white wine vinegar, salt and oregano in a small bowl. Add dressing to the pasta and gently toss together.
- Serve with a side of lemon wedges.
Notes
- Salt the pasta water well. It’s the easiest way to build flavor into the orzo before mixing it with the dressing.
- Rinse the orzo after cooking. This stops the cooking process and keeps the pasta from clumping together.
- Use the same water to cook the peas. It saves time and adds a touch of extra flavor from the salted water.
- Cut the zucchini into thin matchsticks. This keeps the texture light and helps it blend evenly with the orzo.
- Add the basil right before serving. It keeps the color bright and the flavor fresh.
- Adjust the lemon juice to taste. Start with half a lemon and add more if you prefer a stronger citrus flavor.
- Toss the salad gently. This helps keep the orzo and vegetables intact while evenly coating everything with dressing.
- Chill before serving. Letting the salad rest for 20–30 minutes helps the flavors meld together.
- Refresh leftovers with a drizzle of olive oil or an extra squeeze of lemon before serving again.
- Make it ahead for gatherings. The flavors develop beautifully overnight, making it perfect for potlucks or meal prep.
Nutrition
Calories: 440kcal | Carbohydrates: 67g | Protein: 13g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 419mg | Potassium: 365mg | Fiber: 6g | Sugar: 5g | Vitamin A: 1037IU | Vitamin C: 42mg | Calcium: 56mg | Iron: 2mg