I whipped up this pasta salad recipe after we had about two weeks of straight rain in Austin, and it caused my basil plants to EXPLODE! What a blessing, right?! Basil is the perfect addition to almost any pasta, but gosh do I love the combination of lemon + basil, especially in the summertime.
You can serve this pasta warm or cold, although I prefer it cold…keeping it like a traditional pasta salad. Adding the pine nuts in at the end as a topping rather than processing them in the sauce is my favorite way to add a little crunch to each bite. This is delicious served with shredded chicken for added protein!
Lemon Basil Pasta Salad
Ingredients
- 8 oz pasta of your choice I prefer using penne for this
- 1 large zucchini
- 3 tbsp extra virgin olive oil
- ½ medium red onion diced
- 1 lemon
- ½ cup fresh basil steps removed
- ¼ cup fresh parsley stems removed
- 1-2 cloves garlic grated
- 3 tbsp pine nuts
- ¼ cup plain unsweetened Greek yogurt
- ½ cup grated parmesan cheese
- salt & pepper to taste
Instructions
- Chop up your zucchini, onion and garlic and add to skillet with 1 TB of olive oil. Sauté on low until softened.
- Cook your pasta according to package instructions.
- In a food processor or blender, add your basil, parsley, garlic, zest & juice from the lemon, Greek yogurt, 2 TB olive oil and salt & pepper to taste. Blend until smooth.
- In a large bowl, combine your cooked pasta, veggies and sauce. Mix until pasta is fully coated. Top with grated parmesan, lemon zest & pine nuts.
- Feel free to serve warm or let chill in the fridge for an hour before serving. (I prefer to serve it cold)
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I share easy, balanced recipes to help you fuel your family and simplify mealtime. I hope you find something delicious to make and enjoy together!
