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
Scale
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.
