Lemon Basil Pasta Salad is a fresh and vibrant dish that’s perfect for any occasion. This pasta salad combines the bright flavors of lemon and basil, making it a tasty and nutritious option for picnics, barbecues, or family gatherings. With a delightful mix of ingredients, it’s a crowd-pleaser that everyone will enjoy.
Why Make This Recipe
There are many reasons to make Lemon Basil Pasta Salad. First, it is quick to prepare, making it ideal for weeknight dinners or when unexpected guests arrive. Second, it’s packed with healthy ingredients like chickpeas, tomatoes, and arugula, offering a good balance of protein, fiber, and vitamins. Lastly, the combination of lemon and basil creates a refreshing flavor that pairs well with various main dishes or can be enjoyed on its own. It’s a delightful way to enjoy pasta while keeping things light and fresh!
How to Make Lemon Basil Pasta Salad
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic (minced)
- 1 shallot (minced)
- 1 lemon (juiced and zested)
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- Salt (to taste)
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 pound orzo
- 2 handfuls arugula
- 1 cup cherry tomatoes (halved)
- 2 tablespoons sun-dried tomatoes (chopped)
- 2 tablespoons fresh basil (chopped, plus more for serving)
- 2 tablespoons fresh parsley (chopped)
- 3 ounces vegan feta (crumbled)
Directions
- In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, minced shallot, lemon juice, lemon zest, dried basil, pepper, and salt. Toss to mix well.
- Add the drained chickpeas to the bowl and toss to combine. Taste the dressing and adjust seasonings if necessary. Cover the bowl and place it in the fridge to marinate for about 20 minutes.
- While the chickpeas are marinating, cook the orzo according to the package instructions. Once done, drain the orzo and rinse it with cold water to stop the cooking process.
- After the orzo has cooled, add it to the bowl with the chickpeas. Then, add the arugula, halved cherry tomatoes, chopped sun-dried tomatoes, chopped fresh basil, chopped parsley, and crumbled vegan feta.
- Toss all ingredients together until well combined. Taste again and adjust seasonings if needed.
- Serve the salad chilled or at room temperature, garnished with additional fresh basil on top.
How to Serve Lemon Basil Pasta Salad
Lemon Basil Pasta Salad can be served as a side dish or as a light main course. It pairs well with grilled vegetables, chicken, or fish. You can also serve it in a large bowl family-style or portion it into individual serving dishes.
How to Store Lemon Basil Pasta Salad
If you have leftovers, store them in an airtight container in the refrigerator. The salad is best enjoyed within 2-3 days for optimal freshness. However, be aware that the arugula may lose some of its crispness as it sits.
Tips to Make Lemon Basil Pasta Salad
- For extra flavor, consider roasting the chickpeas before adding them to the salad.
- Feel free to add other vegetables, like bell peppers or cucumbers, for extra crunch.
- If you don’t have orzo, you can substitute it with any small pasta shape like farfalle or fusilli.
Variation
You can easily customize this recipe. Add grilled chicken for a heartier meal, include different cheeses or swap chickpeas for black beans for a unique twist.
FAQs
1. Can I make this salad in advance?
Yes, you can prepare the salad a day beforehand! Just keep the ingredients separate until you are ready to serve, especially the arugula.
2. Is this recipe gluten-free?
To make it gluten-free, substitute the orzo with a gluten-free pasta alternative, and ensure the other ingredients are also gluten-free.
3. Can I use regular feta cheese instead of vegan feta?
Yes, you can substitute regular feta cheese for vegan feta if you prefer. Just be sure to adjust the amount to taste, as regular feta may be saltier.
Enjoy your refreshing and delightful Lemon Basil Pasta Salad! It’s sure to become a staple in your recipe collection.
Lemon Basil Pasta Salad
Ingredients
Dressing
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic (minced)
- 1 small shallot (minced)
- 1 large lemon (juiced and zested)
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- to taste Salt
Salad Ingredients
- 1 15-ounce can chickpeas (drained and rinsed)
- 1 pound orzo
- 2 handfuls arugula
- 1 cup cherry tomatoes (halved)
- 2 tablespoons sun-dried tomatoes (chopped)
- 2 tablespoons fresh basil (chopped) plus more for serving
- 2 tablespoons fresh parsley (chopped)
- 3 ounces vegan feta (crumbled)
Instructions
Preparation
- In a large bowl, combine the olive oil, balsamic vinegar, minced garlic, minced shallot, lemon juice, lemon zest, dried basil, pepper, and salt. Toss to mix well.
- Add the drained chickpeas to the bowl and toss to combine. Taste the dressing and adjust seasonings if necessary. Cover the bowl and place it in the fridge to marinate for about 20 minutes.
Cooking
- While the chickpeas are marinating, cook the orzo according to the package instructions. Once done, drain the orzo and rinse it with cold water to stop the cooking process.
- After the orzo has cooled, add it to the bowl with the chickpeas.
Assembly
- Add the arugula, halved cherry tomatoes, chopped sun-dried tomatoes, chopped fresh basil, chopped parsley, and crumbled vegan feta.
- Toss all ingredients together until well combined. Taste again and adjust seasonings if needed.
- Serve the salad chilled or at room temperature, garnished with additional fresh basil on top.