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Lemon Basil Pasta Salad


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  • Author: The Plant-Powered Dietitian
  • Prep Time: 7 minutes
  • Cook Time: 9 minutes
  • Total Time: 10 minutes
  • Yield: 10 servings 1x
  • Diet: Vegan

Description

Toss together this flavorful, plant-based (vegan), uber delicious Lemon Basil Pasta Salad in 10 minutes with only 8 ingredients.


Ingredients

Scale

Pasta:

Salad: 

  • 2 cups cherry tomatoes (yellow, orange, or red), sliced in half
  • 1 shallot, finely diced
  • 1 cup olives, whole, drained (i.e., Sicilian, Greek)
  • ½ cup pistachios, shelled
  • 1/4 cup chopped fresh basil

Lemon Olive Oil Vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 large lemon, juiced and zested
  • 2 garlic cloves, minced
  • 1/2 teaspoon sea salt (optional)
  • 1/2 teaspoon black pepper

Instructions

  1. To make pasta: Cook penne pasta in boiling water, according to package directions, until al dente (about 9 minutes). Rinse in cold water and drain.
  2. While pasta is cooking, add tomatoes, shallot, olives, pistachios, and fresh basil to a large bowl. Add drained, cool pasta to the bowl.
  3. To make vinaigrette: In a small dish, whisk together olive oil, lemon juice and zest, garlic, sea salt (optional) and black pepper.
  4. Toss vinaigrette into the pasta salad and combine well. Serve at room temperature or refrigerate until serving time.
  5. Makes about 2 quarts; 10 (about 3/4 cup) servings.
  • Category: Salad
  • Cuisine: Mediterranean, American

Nutrition

  • Serving Size: 1 serving
  • Calories: 227
  • Sugar: 2 g
  • Sodium: 316 mg
  • Fat: 9 g
  • Saturated Fat: 1 g
  • Carbohydrates: 31 g
  • Fiber: 2 g
  • Protein: 7 g

Keywords: best vegan pasta salad, healthy pasta salad