Lemon Basil Pasta Salad
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This vegan Lemon Basil Pasta Salad is loaded with vegan feta, sun-dried tomatoes, chickpeas, arugula and orzo. The best vegan pasta salad recipe.
Looking for the best pasta salad recipe? I’ve got you covered! This Lemon Basil Pasta Salad is bright, fresh, and super easy. The combo of fresh greens, chilled pasta, vegan feta and lemon dressing is the best.
How to Make the Dressing
The dressing is a super easy combo of:
- olive oil
- balsamic vinegar
- lemon juice
- garlic
- shallots
- dried basil
- salt & pepper
Add everything to a bowl and toss to combine. Give it a taste and adjust seasonings to your liking. Add in the drained chickpeas and let them marinate in the dressing for 20 minutes.
Assemble
To assemble the salad add the cooked orzo, arugula, sun-dried tomatoes, chickpeas, cherry tomatoes, fresh basil, fresh parsley and vegan feta to a large bowl. Drizzle over the dressing and toss to combine.
This salad is so fresh and easy – the perfect summer pasta salad.
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Lemon Basil Pasta Salad
Ingredients
- 1/3 cup olive oil
- 2 tablespoons balsamic vinegar
- 2 cloves garlic minced
- 1 shallot minced
- 1 lemon juiced and zested
- 1/2 teaspoon dried basil
- 1/4 teaspoon pepper
- salt to taste
- 1 15-ounce can chickpeas drained and rinsed
- 1 pound orzo
- 2 handfuls arugula
- 1 cup cherry tomatoes halved
- 2 tablespoons sun-dried tomatoes chopped
- 2 tablespoons fresh basil chopped, plus more for serving
- 2 tablespoons fresh parsley chopped
- 3 ounces vegan feta crumbled
Instructions
- Add the olive oil through the chickpeas to a large bowl and toss to combine. Taste and adjust the dressing seasonings. Cover and place in the fridge to marinate for 20 minutes.
- Meanwhile, cook the orzo according to the package instructions. Drain and rinse with cold water.
- Add the cooled pasta and remaining ingredients to the bowl with the chickpeas. Toss to combine. Taste and adjust seasonings as needed.
- Serve chilled or at room temperature with fresh basil on top.
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