Lemon Basil Pasta Salad

Lemon Basil Pasta Salad is what summer adult life tastes like to me. Back in the days, pasta salad was the dish to bring to any potluck or barbecue. Growing up, pasta salad contained spaghetti broken in half (dead sin by itself already I guess), canned peas, some sort of raw meat sausage, eggs and enough mayonnaise to take a foot bath in if you have wanted to.

I got to admit that I was 21 years old when I ate basil for the very first time. I immediately loved it. Fresh and intense, just like Italien 21 year old boys hahaha.

I love creating recipes with lemons ever since hubby has a lemon tree in his backyard when we first met. No wonder, Lemon Basil Pasta Salad makes me so happy.

It’s citrusy and light. A solid solution for office lunches, picnics or picky eaters (even children). 

This Lemon Basil Pasta recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• Whisker such as OXO Good Grips 11-Inch Better Balloon Whisk (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Lemon Basil Pasta Salad

Lemon Basil Pasta Salad lets you feel sunrays on your nose. Summery, flavorful, zesty and light! Ideal for summer potlucks, or make-ahead lunches.

Prep Time20 mins

Course: Lunch, Main Dish

Cuisine: Italian, Vegan

Keyword: basil lemon pasta salad, lemon basil pasta salad, pasta salad creative, pasta salad potluck

Servings: 4

Ingredients

• 1 cup dry pasta of your choice uncooked
• 1 cup cherry tomatoes halved
• 2 handful arugula sub: baby spinach
• 1½ cup lemon basil dressing see below

Instructions

• Cook pasta al dente according to package instructions. Drain and rinse with cold water, until cooled.
  
  
• Place cooled pasta into a bowl and toss with your prepped lemon basil vinaigrette. Add cherry tomatoes and arugula (or any other additions you like) and toss to combine.
  
  

Print Recipe

Lemon Basil Vinaigrette

Pour this gluten-free, dairy-free, vegan and healthy lemon basil vinaigrette over your favorite salad, quinoa veggie bowl, or on a sandwich. Works on pasta or potato salads just as well.

Prep Time5 mins

Total Time5 mins

Course: Sauce

Cuisine: American, Vegan

Keyword: Basil Vinaigrette, Lemon Basil Dressing, Lemon Basil Salad Dressing, Lemon Basil Sauce, Lemon Basil Vinaigrette, Vinaigrette for Bowls

Servings: 4

Ingredients

• 1 cup basil* packed down tight
• 2 garlic cloves
• 1 zest of medium lemon unwaxed
• 2 tbsp fresh lemon juice
• ⅓ cup olive oil extra virgin
• ½ tsp salt plus more to taste
• ¼ tsp red paper flakes

Instructions

• Place basil**, garlic and lemon zest in a food processor. Pulse repeatedly until uniformly chopped.
• Add lemon juice, oil, salt and pepper. Pulse a couple more times to combine being careful not to overprocess.
  

Notes

*As much as I love to to use frozen produce when my own balcony doesn't deliver a sufficient supply of basil, frozen basil hasn't worked for me in this case.

**In order to get the most flavor out of the basil, you just need to slap them. First the technique: place a few leaves or sprigs of your chosen herb in one palm. Then give it a good smack.