Lemon Basil Pasta Salad
A fresh and vibrant pasta salad combining lemon and basil flavors, perfect for picnics and gatherings.
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.
Notes
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. The salad is best enjoyed within 2-3 days for optimal freshness.