Spring Pasta Salad with Lemon Basil Vinaigrette Recipe
A vibrant and refreshing Spring Pasta Salad featuring tender pasta, crisp asparagus, sweet peas, creamy chickpeas, and marinated artichoke hearts, all tossed in a zesty lemon basil vinaigrette. Perfect as a light lunch or side dish, this salad combines fresh herbs and vegetables with a bright, flavorful dressing for a delightful springtime meal.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes plus chilling time
- Yield: 4 servings
- Category: Salad
- Method: Boiling
- Cuisine: American
- Diet: Vegan
Ingredients
Pasta & Veggies
- 8 ounces dried pasta (any shape)
- ½ bunch asparagus (about 2 cups chopped)
- 1 cup frozen peas (if using fresh, skip blanching)
- 8 ounces cooked chickpeas (about ½ can of cooked chickpeas)
- 3 scallions, finely diced
- 8 ounces canned marinated artichoke hearts, drained and cut into smaller chunks if desired
- ½ red onion, finely diced
- ¼ cup thinly sliced fresh basil
Lemon Basil Vinaigrette
- ½ cup fresh basil
- ¼ cup olive oil
- 3 tablespoons lemon juice (juice of 1 lemon)
- ½ tablespoon lemon zest (zest of 1 lemon)
- 2 teaspoons Dijon mustard
- 1 garlic clove
- 1 teaspoon salt (adjust to taste)
- ¼ teaspoon ground black pepper
Garnishes (Optional)
- ¼ cup fresh basil
- 2-4 tablespoons toasted pine nuts
Instructions
- Prep the vegetables: Chop the asparagus into 2-inch-long pieces. Finely dice the red onion and scallions. Cut the marinated artichoke hearts into smaller chunks if desired. Thinly slice the basil into long strips. Drain and rinse the chickpeas if using canned. Set all the prepared vegetables aside for assembly.
- Cook the pasta and vegetables: Boil water in a large pot and cook the pasta according to package instructions. In the last 2 minutes of cooking, add the chopped asparagus and frozen peas to the boiling water to blanch until tender. (If using fresh peas, do not add them to the water.) Drain the pasta and vegetables in a colander, then rinse under cold water to stop further cooking and cool them down.
- Make the lemon basil vinaigrette: While the pasta cooks, add fresh basil, olive oil, lemon juice, lemon zest, Dijon mustard, garlic clove, salt, and black pepper to a blender. Blend until smooth and emulsified, creating a bright and fresh dressing.
- Combine salad ingredients: In a large mixing bowl, add the cooked pasta, blanched asparagus and peas, chickpeas, diced red onion, diced scallions, sliced basil, and marinated artichoke hearts. Pour the lemon basil vinaigrette over the top.
- Toss and chill: Toss all ingredients thoroughly to ensure everything is evenly coated with the dressing. Cover the bowl with a lid or plastic wrap and refrigerate for 2 to 24 hours to let flavors meld. The salad can be served immediately but tastes best after chilling.
- Serve and garnish: Before serving, optionally garnish the pasta salad with fresh basil leaves and toasted pine nuts for added flavor and texture. Enjoy this refreshing spring salad chilled or at room temperature.
Notes
- The dressing is light and fresh. For a creamier texture, double the dressing amount or mix in vegan mayo.
- Pasta salad can be stored in an airtight container in the refrigerator for 4-5 days. It tastes best if eaten 5 to 24 hours after preparation to allow flavors to meld.
- Freezing pasta salad is not recommended as some ingredients do not freeze well.
- Feel free to customize by adding chopped green olives, capers, vegan parmesan, cherry tomatoes, fresh dill, diced cucumbers, or arugula for more variety.
