Tossing together a vegan Lemon Basil Pasta Salad couldn’t be any easier than this. Just cook up the pasta, then mix in fresh cherry tomatoes, flavorful olives, shallots, sweet basil, a lemon olive oil vinaigrette, and crunchy pistachios. With only 8 ingredients (excluding pantry staples), you can whip up this Lemon Basil Pasta Salad in under 15 minutes. While the pasta is cooking, pull together all of your ingredients: tomatoes, olives, herbs, and pistachios, with a vinaigrette made out of lemon juice and EVOO. Then toss it together and you’re good to go. You can serve it warm, or chill it to bring to a potluck or dinner party later on. It tastes even better the next day!
I love to serve pasta salads like this for outdoor meals, paired with a simple entrée like grilled tofu or veggie burgers. Packed with nutrients, like protein, healthy fats, fiber, vitamins, minerals, and phytochemicals, this salad is a great way to fuel your day with powerful plant nutrition.
You can also swap the ingredients out, if you like. Try a different type of nut instead of pistachios, or throw in some slivered zucchini or cauliflower florets to add a nice earthy crunch. You can also add chickpeas, tofu or tempeh to make this recipe a balanced meal. This salad is also great for meal prep, allowing you to create healthy delicious meals all week long. Make this recipe gluten-free by using gluten-free pasta.