Can I make this pasta salad the day before?

Yes and it makes an excellent make-ahead Mother's Day recipe. Make the pasta salad completely the day before and store covered in the refrigerator overnight. Before serving, toss with a small drizzle of olive oil and a fresh squeeze of lemon juice to refresh the sauce and brighten the flavor. Keep the remaining herb sauce separate and serve alongside so guests can add more at the table.

What plant-based yogurt works best in the herb sauce?

Plain unsweetened soy yogurt or oat yogurt produces the most neutral and creamy result that allows the fresh herb and lemon flavors to come through clearly. Coconut yogurt adds a subtle tropical sweetness that works but can be slightly overpowering if used in too large a quantity. Avoid flavored or sweetened yogurts as they will make the sauce taste sweet and muddled rather than bright and herby.

Can I use regular dairy yogurt if I am not vegan?

Yes absolutely. Plain full-fat Greek yogurt works beautifully in this sauce and produces a slightly thicker and tangier result with a more pronounced creamy richness. Use the same quantity as the plant-based yogurt. The salad will no longer be vegan but will be equally delicious and the texture of the herb sauce will be particularly smooth and satisfying.

Lemon Basil Pasta Salad Easy Fresh Vegan Mother's Day Recipe

Name: Lemon Basil Pasta Salad The Most Bright and Herby Spring Pasta Salad You Will Make
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1 large Zucchini cut into 3/4-inch half moons; 8 oz Orecchiette Pasta; 2 to 3 cups Baby Spinach roughly chopped; 1 jar 6.5 oz Marinated Artichoke Hearts diced; 3 tbsp Extra Virgin Olive Oil divided; 1/2 medium Red Onion diced; 1 medium Lemon fully zested then cut in half; 1/4 cup Fresh Basil stems removed; 1/4 cup Fresh Parsley stems removed; 1 to 2 cloves Garlic grated; 3 tbsp Pepitas or Sunflower Seeds; 1/4 cup Plain Unsweetened Plant-Based Yogurt; 1 tsp Yellow Miso Paste; Kosher Salt to taste

Description

The most bright and herby Lemon Basil Pasta Salad made with orecchiette pasta caramelized seared zucchini sautéed red onion spinach artichoke hearts and a vibrant blended lemon basil parsley yogurt sauce. A completely vegan no-mayo Mother’s Day pasta salad and make-ahead spring recipe ready in 40 minutes.

Ingredients

Scale

1 large Zucchini cut into 3/4-inch half moons

8 oz Orecchiette Pasta

2 to 3 cups Baby Spinach roughly chopped

1 jar 6.5 oz Marinated Artichoke Hearts diced

3 tbsp Extra Virgin Olive Oil divided

1/2 medium Red Onion diced

1 medium Lemon fully zested then cut in half

1/4 cup Fresh Basil stems removed

1/4 cup Fresh Parsley stems removed

1 to 2 cloves Garlic grated

3 tbsp Pepitas or Sunflower Seeds

1/4 cup Plain Unsweetened Plant-Based Yogurt

1 tsp Yellow Miso Paste

Kosher Salt to taste

Instructions

1. Place zucchini on a towel and sprinkle with salt. Let sit 5 to 10 minutes to draw out moisture. Pat completely dry.

2. Bring large pot of salted water to a boil. Cook pasta until al dente. Drain and rinse cold.

3. Add cold pasta to a large bowl with spinach and diced artichoke hearts.

4. Heat 1 tbsp oil in skillet over medium heat. Sauté diced red onion with salt until softened. Add to pasta bowl.

5. Place zucchini cut-side down and lemon halves cut-side down in same skillet.

6. Cook zucchini undisturbed 3 minutes until caramelized. Flip and repeat. Cook lemon undisturbed 5 to 6 minutes until caramelized.

7. Add caramelized zucchini to pasta bowl.

8. Blend basil, parsley, lemon zest, garlic, pepitas, yogurt, miso paste, remaining olive oil, seared lemon juice, and salt until smooth.

9. Pour half the dressing over pasta bowl and toss until fully coated.

10. Adjust with more dressing as desired. Serve at room temperature.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Salad, Side Dish, Pasta
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 420
Sugar: 5g
Sodium: 380mg
Fat: 18g
Saturated Fat: 2g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 6g
Protein: 12g
Cholesterol: 0mg

Keywords: lemon basil pasta salad, vegan pasta salad, mothers day pasta salad, no mayo pasta salad, spring pasta salad recipe