This Healthy Lemon Basil Pasta Salad brings together the best of summer produce into one easy, 20-minute side dish! It’s filled with roasted asparagus, corn, tomatoes and basil and then tossed with a tangy lemon dressing. Plus, it gets an extra boost of protein and fiber by using protein pasta, and can even be made gluten free!
I try not to post too many repeat recipes because I want to keep providing y’all with some new ideas butttt…this healthy lemon basil pasta salad is an exception. I’ve made it (and posted it) for the past 3 summers, and I don’t plan on stopping anytime soon. We even served this at my bridal shower, so the dedication is real. It’s just the perfect, simple, summer-y dish!
So if you’re leaning into pasta salad season just as hard as I am, try out this healthy lemon basil pasta salad! It’s light, fresh, and full of zesty lemon flavor. Plus, it’s packed with a bunch of seasonal summer veggies to add color and nutrients. You can even up the protein & fiber content by using protein pasta, or choose your favorite gluten free pasta.
Bring this pasta salad to your next summer BBQ/potluck or just have it for dinner, paired alongside your protein of choice. It’s delicious and comforting yet super nourishing! Can’t wait to hear what you think 🙂
Why You’ll Love this Healthy Lemon Basil Pasta Salad
- It’s easy to make and only takes 20 minutes!
- This is a fresh, zesty and vibrant recipe that’s perfect for the Summer.
- It makes a great, healthy side dish to bring to a potluck.
- This Lemon Basil Pasta Salad is packed with seasonal veggies.
- It’s made healthier and more balanced by using a protein pasta.
- This recipe is dairy free, vegetarian, vegan and can easily be made gluten free.
What You Need to Make this Healthy Lemon Basil Pasta Salad
For the Pasta Salad:
- Pasta: To make this pasta salad a bit healthier and more blood sugar balancing, I like using a protein pasta such as Brami (which is made from lupini beans) or Banza (made from chickpeas and is gluten free!) Feel free to use whatever brand or shape you prefer.
- Corn on the Cob: Tis the season for fresh, juicy, sweet corn on the cob! You’ll need two for this recipe and I just add them in raw but you can cook them first if you prefer.
- Asparagus: For a boost of nutrients, we’re adding roasted asparagus to this lemon basil pasta salad. Grilling or sautéing them also works!
- Cherry Tomatoes: Cherry or grape tomatoes, halved.
- Basil: Every bite of this pasta salad has delicious bites of fresh basil! So summery 🙂
- Avocado Oil: Just a bit of avocado oil (or spray) to roast the asparagus.
- Kosher Salt & Black Pepper: Season the asparagus to taste with salt & pepper.
For the Lemon Dressing:
- Olive Oil: The base of this dressing is olive oil, which will also add some healthy fats to this recipe.
- Fresh Lemon Juice: Fresh squeezed only! If you want to jazz it up even further, add some lemon zest in there too.
- Dijon Mustard: You can’t really taste this, but it does help emulsify the lemon dressing.
- Honey or Maple Syrup: Balance out the savoriness of the lemon dressing with a splash of honey or maple syrup.
- Garlic: 2 small cloves (or 1 large clove) of garlic, minced.
- Kosher Salt & Black Pepper: Season to taste!
How To Make this Healthy Lemon Basil Pasta Salad
Roast the Asparagus:
First, preheat your oven to 425F. Add chopped asparagus to baking sheet and drizzle (or spray) with a bit of avocado oil and season with salt & pepper. Toss to coat and then spread out evenly on the baking sheet.
Next, transfer the baking sheet to the oven to roast for about 10-12 minutes (it may take closer to 12-15 minutes for thicker asparagus). Allow it to cool slightly before adding to the pasta salad.
If you’d rather grill, sauté or steam your asparagus, feel free! Any method will work! Just make sure it’s chopped into about 1.5-2″ pieces before adding to the pasta salad.
Cook the Pasta:
Meanwhile, prepare your pasta according to package directions – be sure to heavily salt the water! Once it’s done cooking, drain and rinse under cold water immediately. This will help it stop cooking and cool it down so that you don’t have a warm pasta salad.
Prepare the Lemon Dressing:
Next, add all lemon dressing ingredients to a small jar or bowl and shake or whisk until combined and emulsified.
Toss Pasta Salad with Lemon Dressing:
Finally, add cooked and cooled pasta, roasted asparagus, corn kernels, cherry tomatoes and basil to a large salad bowl. Then, pour the lemon dressing over top and toss to combine. Enjoy!
What Should I Serve with this Healthy Lemon Basil Pasta Salad?
I typically enjoy this Healthy Lemon Basil Pasta Salad as a side dish and pair it with a protein to make it a more filling, balanced meal. It’s also a great one to bring to a potluck! Try pairing it with some pan-seared chicken, lemon-y salmon, grilled shrimp, or even steak. You can’t go wrong 🙂
How Should I Store Leftovers?
This Healthy Lemon Basil Pasta Salad will keep well in the fridge, stored in an airtight container, for about 4 days. You may notice that the basil wilts a little bit, but it’ll still taste delicious. But to avoid this, you can wait to add the basil until you’re ready to eat!
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More Pasta Recipes?
- High-Protein Roasted Red Pepper Pasta Bake
- Pea Pesto Pasta with Salmon and Asparagus
- Cilantro Lime Pasta Salad with Chipotle Chicken
- High-Protein Stuffed Shells
- Lemon Pepper Pasta
- One-Pan Garlic Parmesan Chicken and Pasta
Healthy Lemon Basil Pasta Salad
Equipment
- baking sheet
- large pot
- small jar or bowl
- large salad bowl with tongs
Ingredients
For the Pasta Salad:
- 8 oz dry pasta *
- 2 ears of corn shucked & kernels cut off the cob**
- 8-10 oz cherry or grape tomatoes halved
- ½ cup fresh basil chiffonaded
- 1 bunch asparagus ends trimmed & then cut into 1.5-2" pieces
- avocado oil
- kosher salt & black pepper
For the Lemon Dressing:
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 2 small garlic cloves minced
- ½ tsp dijon mustard
- 1 tsp honey or maple syrup
- kosher salt & black pepper to taste
Instructions
- Preheat your oven to 425F. Add chopped asparagus to baking sheet and drizzle (or spray) with a bit of avocado oil and season with salt & pepper. Toss to coat and then spread out evenly on the baking sheet. Transfer to the oven to roast for about 10-12 minutes (it may take closer to 12-15 minutes for thicker asparagus). Allow it to cool slightly before adding to the pasta salad.1 bunch asparagus, avocado oil, kosher salt & black pepper
- While the asparagus is roasting, prepare your pasta according to package directions – be sure to heavily salt the water! Once it's done cooking, drain and rinse under cold water immediately.8 oz dry pasta
- Add all lemon dressing ingredients to a small jar or bowl and shake or whisk until combined and emulsified.3 tbsp fresh lemon juice, 2 tbsp olive oil, 2 small garlic cloves, ½ tsp dijon mustard, 1 tsp honey, kosher salt & black pepper
- Add cooked and cooled pasta, roasted asparagus, corn kernels, cherry tomatoes and basil to a large salad bowl. Then, pour the lemon dressing over top and toss to combine. Enjoy!2 ears of corn, 8-10 oz cherry or grape tomatoes, ½ cup fresh basil
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.