If you’re looking for a fresh, vibrant dish that’s as zesty as it is comforting, this Lemon Basil Pasta Salad Recipe is about to become your new favorite. Picture tender orzo pasta tossed with bright lemon zest, fragrant basil, sweet peas, and marinated artichokes, all tied together with a light, tangy dressing that sings with every bite. It’s the kind of salad that feels like sunshine on a plate, perfect for warm days, quick lunches, or as a stunning side at your next gathering. This Lemon Basil Pasta Salad Recipe combines simple, wholesome ingredients into a symphony of flavor and texture that’s as pleasing to the eyes as it is to the palate.
Ingredients You’ll Need
These ingredients are straightforward but each plays a crucial role in balancing flavors and adding delightful textures. From the tender pasta acting as a hearty base to the fresh basil bringing aromatic brightness, every element is thoughtfully chosen to make this salad truly shine.
- 16 ounces orzo pasta: Small, rice-shaped pasta perfect for soaking up the lemony dressing without overpowering the other ingredients.
- 12 ounces marinated artichokes: Bring a tender, tangy bite that adds depth and a Mediterranean touch.
- 1 cup fresh peas (or frozen): Adds a pop of sweet freshness and gorgeous green color.
- 1 zucchini (cut into matchsticks): Offers subtle crunch and a mild, refreshing taste that complements the herbs.
- 1 lemon (zested): Provides vibrant citrus aroma and flavor essential for that signature brightness.
- ½ lemon (juiced): Adds a balanced tang to the dressing without overwhelming the palate.
- 1 cup basil leaves (roughly chopped): Infuses the salad with its signature herbaceous, slightly sweet notes.
- ½ teaspoon oregano: Adds a subtle hint of earthy warmth to enhance the Mediterranean vibe.
- ½ teaspoon kosher salt (plus more for pasta water): Essential for seasoning and enhancing all the natural flavors.
- 3 tablespoons olive oil: Brings a silky texture and fruity richness to the dressing.
- 1 tablespoon white wine vinegar: Lends brightness and a slight tang that balances the oil and lemon perfectly.
How to Make Lemon Basil Pasta Salad Recipe
Step 1: Cook the Orzo Pasta
Begin by cooking the orzo pasta according to package instructions; I cooked mine for about 8 minutes for a perfect tender bite. Once cooked, use a slotted spoon to transfer the pasta to a large bowl and rinse it with cold water immediately to stop the cooking process. Don’t toss out the pasta water just yet—you’ll use it to cook the peas shortly, adding flavor and saving water.
Step 2: Prepare the Peas
Drop the fresh or frozen peas into the reserved pasta water and cook them for 2 to 3 minutes until they turn just tender. This method softens the peas perfectly while retaining their bright green color. Drain and rinse them once more under cold water to keep their sweetness and snap—then add them to your pasta bowl.
Step 3: Prep the Veggies and Herbs
While the pasta and peas are cooking, cut the zucchini into thin matchsticks, which add subtle crunch and freshness. Drain the marinated artichoke hearts, which contribute tang and a lovely texture. Roughly chop your basil leaves to release their fragrant oils but still leave noticeable pieces throughout the salad. Toss all of these into the bowl with the drained orzo and peas so they’re ready for the dressing.
Step 4: Add Lemon Zest and Juice
Now for that star ingredient: zest one lemon right over the salad to scatter tiny bursts of citrus flavor everywhere. Squeeze half of the lemon’s juice into a small bowl and save the rest for adjusting later if you want a stronger lemon kick. The zest brightens the dish visually and flavor-wise, making every bite sparkle.
Step 5: Prepare the Dressing and Toss
Mix together olive oil, white wine vinegar, kosher salt, and oregano in a small bowl. This simple dressing balances fruity richness, gentle acidity, and a touch of herbaceous warmth. Pour it over the pasta, veggies, and herbs, then gently toss everything to ensure every bite is coated with that lovely dressing without turning mushy.
Step 6: Serve with Lemon Wedges
Transfer your salad to a beautiful serving dish and keep some lemon wedges on the side. These add an optional extra burst of fresh citrus for those who adore a little more tang and create a bright, inviting presentation.
How to Serve Lemon Basil Pasta Salad Recipe
Garnishes
Adding a few torn basil leaves on top after tossing adds fresh aroma and color contrast. A light sprinkle of freshly cracked black pepper also enhances the lively lemon and herb flavors. Some grated parmesan or a handful of toasted pine nuts can elevate the salad to a whole new level of indulgence if you’re feeling fancy!
Side Dishes
This Lemon Basil Pasta Salad Recipe pairs beautifully with grilled chicken or fish, making for a fresh yet hearty meal. It’s also a perfect companion to light sandwiches or a Mediterranean spread with olives, hummus, and crusty bread, offering bright, tangy relief alongside richer flavors.
Creative Ways to Present
For a party, serve this salad in individual glass jars or mini bowls for a charming, insta-worthy presentation. Or layer it in a clear trifle bowl alternating with dollops of whipped feta or dollops of creamy ricotta for a stunning visual and taste contrast. You can also toss in roasted cherry tomatoes or swap orzo with colorful tri-color pasta for extra flair.
Make Ahead and Storage
Storing Leftovers
This salad keeps well in an airtight container in the refrigerator for up to three days. Because the lemon basil dressing is light, the pasta and veggies remain fresh without becoming soggy. Give it a gentle stir before serving again to redistribute any dressing that may have settled.
Freezing
Freezing this pasta salad is not recommended because the fresh vegetables and delicate herbs can lose their texture and flavor. The orzo pasta itself can be frozen if cooked separately, but for this recipe’s vibrant freshness, it’s best enjoyed fresh.
Reheating
If you prefer your salad at room temperature, simply take it out of the fridge 20 minutes before eating. Avoid reheating by microwave as the fresh peas and basil will wilt, and the lemon flavor may become muted. This salad truly shines when served cool and fresh.
FAQs
Can I use other types of pasta instead of orzo?
Absolutely! While orzo is perfect because of its size and shape, small pasta shapes like ditalini or mini shells work wonderfully too. Just cook them according to package directions and adjust cooking times.
How do I add more protein to this salad?
Try adding grilled chicken, shrimp, or even chickpeas for a vegetarian protein boost. Feta cheese or mozzarella balls also complement the flavors beautifully and add protein with extra creaminess.
Can I use dried herbs instead of fresh basil?
Fresh basil is key for the bright, peppery notes. If you don’t have fresh, you can add a smaller amount of dried basil, but keep in mind the flavor won’t be as vibrant. Consider adding fresh basil as a garnish if possible.
Is this salad gluten-free?
If you use gluten-free pasta instead of orzo, this recipe can easily be adapted for a gluten-free diet. Just cook the pasta according to the package to ensure perfect texture.
How long does it take to prepare this salad?
You can have this Lemon Basil Pasta Salad Recipe ready in about 15 minutes prep and cook time combined, making it ideal for quick meals or last-minute gatherings.
Final Thoughts
This Lemon Basil Pasta Salad Recipe is a true celebration of fresh, bright flavors mingling with simple, wholesome ingredients. It’s easy to make, endlessly adaptable, and deliciously satisfying whether you’re serving it up for a family dinner or bringing it to a potluck. I can’t wait for you to try it and make it part of your regular rotation — it’s the kind of recipe that feels like a little burst of sunshine on any plate.
Print
Lemon Basil Pasta Salad Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 6 servings
- Category: Salad
- Method: Boiling
- Cuisine: Mediterranean
- Diet: Vegetarian
Description
A refreshing and vibrant Lemon Basil Pasta Salad made with orzo pasta, marinated artichokes, fresh peas, zucchini, and a zesty lemon-basil dressing. Perfect as a light lunch or a delightful side dish, this salad is quick to prepare, bursting with fresh flavors, and easy to customize.
Ingredients
Pasta and Vegetables
- 16 ounces orzo pasta
- 12 ounces marinated artichokes, drained
- 1 cup fresh peas (or frozen)
- 1 zucchini, cut into matchsticks
Herbs and Citrus
- 1 cup basil leaves, roughly chopped
- 1 lemon, zested
- ½ lemon, juiced (plus extra wedges for serving)
Seasonings and Dressing
- ½ teaspoon oregano
- ½ teaspoon kosher salt, plus more for pasta water
- 3 tablespoons olive oil
- 1 tablespoon white wine vinegar
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and add the orzo pasta. Cook according to the package directions, about 8 minutes, until al dente. Using a slotted spoon, transfer the pasta to a large bowl. Rinse under cold water to stop the cooking process and set aside. Reserve the pasta water.
- Cook the peas: Add the fresh peas to the reserved pasta water and cook for 2-3 minutes until just tender. Drain and rinse with cold water to cool, then add to the bowl with the pasta.
- Prepare the vegetables and herbs: While the pasta cooks, cut the zucchini into thin strips and then into small matchsticks. Drain the marinated artichoke hearts and roughly chop the basil leaves. Add all these ingredients to the pasta bowl.
- Add lemon flavors: Zest one lemon and squeeze the juice of half a lemon into the salad bowl. Adjust the amount of lemon juice depending on how bright and tangy you want the salad.
- Make the dressing and toss: In a small bowl, whisk together olive oil, white wine vinegar, kosher salt, and oregano. Pour the dressing over the pasta and vegetables, then gently toss everything together to combine and evenly coat.
- Serve: Serve the pasta salad chilled or at room temperature with lemon wedges on the side for an extra burst of fresh citrus.
Notes
- Use fresh peas if possible for the best flavor, but frozen peas work well too.
- Marinated artichokes add excellent tang and depth; drain well to avoid excess liquid.
- Adjust lemon juice to your taste for a brighter or milder lemon flavor.
- This salad can be made a few hours ahead and kept refrigerated to allow flavors to meld.
- For a vegan and vegetarian dish, confirm the marinated artichokes do not contain animal-derived ingredients.
