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–+ servings
healthy lemon basil pasta salad on white plate with black fork

Healthy Lemon Basil Pasta Salad

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!
Servings 4 people
Cook Time 15 minutes
Total Time 15 minutes

Equipment

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

*NOTE: To make this a bit more blood sugar balancing, I like to use a protein pasta such as Brami (made with lupini beans) or Banza (made with chickpeas and is gluten free). Feel free to use whatever pasta brand and shape you prefer!
**NOTE: I like using raw corn in this recipe for it's crisp texture and refreshing flavor. If you'd rather cook it first, feel free to do so! In a pinch, you can substitute about 1.5 cups of canned or frozen (and thawed) corn instead.
NUTRITION INFO: The nutrition info listed below is only an estimate and assumes that you use the Brami brand of protein-pasta. 
Calories: 354kcal
Course: Side Dish
Cuisine: American
Diet: Vegan, Vegetarian
Keyword: 20 Minute Meal, Asparagus, Basil, Corn, Lemon, Pasta Salad, Roasted Vegetables, Summer Recipes, Summer Side Dish, Tomatoes, Vegan, Vegetarian

Nutrition

Calories: 354kcal | Carbohydrates: 54g | Protein: 17g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 19mg | Potassium: 511mg | Fiber: 9g | Sugar: 9g | Vitamin A: 1566IU | Vitamin C: 23mg | Calcium: 43mg | Iron: 3mg