Dinner

Lemon Basil Pasta Salad Recipe

ByLuna Ryder October 20, 2025October 20, 2025

Introduction

This Lemon Basil Pasta Salad is a refreshing and light dish perfect for warm days or as a vibrant side. Combining tender orzo with fresh vegetables, tangy lemon, and aromatic basil, it’s easy to prepare and full of bright flavors.

A large white speckled bowl filled with three layers: the base layer shows light yellow and white orzo pasta mixed with green peas and spinach leaves, the middle layer has artichoke hearts and zucchini slices with a pale green and off-white color, and the top layer features a bright, cut half lemon with a glossy yellow texture. A silver spoon is placed inside the bowl on the right side. The bowl sits on a white marbled surface with a pink tiled backdrop. Fresh green basil leaves on a pink cloth and a small white jug with olive oil are placed near the bowl. A bunch of small white flowers with yellow centers appears from the top right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

16 ounces orzo pasta
12 ounces marinated artichokes
1 cup fresh peas (or frozen)
1 zucchini (cut into matchsticks)
1 lemon (zested)
½ lemon (juiced)
1 cup basil leaves (roughly chopped)
½ teaspoon oregano
½ teaspoon kosher salt (more for water)
3 tablespoons olive oil
1 tablespoon white wine vinegar

Instructions

Step 1: Cook the orzo pasta according to the package instructions, about 8 minutes. Using a slotted spoon, transfer the pasta to a large bowl and rinse with cold water to stop the cooking. Reserve the pasta water.
Step 2: In the reserved pasta water, cook the peas for 2-3 minutes until tender. Drain and rinse them with cold water to halt cooking.
Step 3: While the pasta cooks, cut the zucchini into thin strips and then into matchsticks. Drain the marinated artichokes and roughly chop the basil. Add these to the bowl with the pasta and peas.
Step 4: Zest the lemon and squeeze the juice from half of it. Adjust the lemon juice to taste if you prefer a more pronounced lemon flavor.
Step 5: In a small bowl, whisk together the olive oil, white wine vinegar, salt, oregano, lemon zest, and lemon juice. Pour the dressing over the pasta mixture and gently toss to combine all ingredients.
Step 6: Serve the salad chilled or at room temperature, accompanied by lemon wedges for extra zest.

Tips & Variations

For extra protein, add grilled chicken or chickpeas to the salad.
Swap orzo with other small pasta shapes like ditalini or small shells.
If fresh peas aren’t available, frozen peas work well—just thaw before adding.
Add a handful of toasted pine nuts for a crunchy texture.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. The salad is best enjoyed chilled and can be gently tossed again before serving. Avoid freezing, as the fresh ingredients and dressing may lose quality.

How to Serve

A close-up view of a white bowl filled with orzo pasta mixed with bright green peas, sliced artichoke hearts, and thin strips of green zucchini. There are scattered pieces of fresh green herbs throughout the dish, adding a touch of color and texture. Half a lemon, showing its juicy orange-yellow flesh, sits on the left side inside the bowl. The orzo looks lightly cooked, with a slightly glossy texture. A shiny silver spoon is partially visible on the right edge of the bowl, resting inside the mixture. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dried basil instead of fresh?

While fresh basil provides the best flavor and aroma, you can use 1 teaspoon of dried basil if needed. Add it to the dressing so it softens and infuses the salad.