Summer Green Pasta Salad
Pasta salads are one of my favorite ways to pack in tons of veggies for an easy meal prep for the week. This green pasta salad is made with sauteed zucchini, peas and marinated artichokes tossed in a zesty lemon basil dressing.
This recipe is the perfect make-ahead lunch for the week, or a crowd-pleasing dish to serve at your next gathering. It can be served cold, warm or at room temperature, making it the ideal recipe for any occasion.
The creamy green dressing is made with blended cottage cheese, fresh basil and lemon juice for a fresh and zesty addition to the salad. I love topping the pasta with fresh arugula and chopped pistachios for an added crunch.
Ingredients you’ll need for green pasta salad
- Pasta of choice- I love to use rigatoni
- Peas and zucchini
- Marinated artichoke quarters
- Scallions and parsley
- Fresh mozzarella pearls
Creamy lemon basil dressing
- Cottage cheese or ricotta
- Fresh basil
- Lemon zest and juice
- Garlic
- Apple cider vinegar
- Salt & pepper
- Prepare the pasta as instructed on the package
- Saute the zucchini in olive oil with salt & pepper
- Thaw the peas in the microwave or boil in water for 3-4 minutes until soft
- Add the paste to a bowl with the zucchini, peas, marinated artichokes and herbs
- Blend the dressing ingredients together until smooth, then toss together with the pasta
This dish is perfect for spring or summer and packed with so many fresh flavors. When serving, I like to top it with fresh arugula, a drizzle of olive oil and chopped pistachios.
It’s an easy pasta dish that the whole family will love!
Make it a meal
You can serve this meal as is, or with a side of protein. Here are some protein options that would be delicious served alongside this green pasta salad-
Other pasta dishes-
Chipotle Pasta Salad
Roasted Beet Pasta
Green Goddess Orzo
Summer Green Pasta Salad
Ingredients
- 1 lb pasta I used rigatoni
- 2 zucchini chopped
- 2 tbsp olive oil
- 10 oz bag of frozen peas
- 8 oz fresh mozzarella pearls
- 1 cup marinated artichoke quarters chopped
- 2 scallions, chopped
- 1/3 cup parsley, chopped
- Salt & pepper
Lemon Basil Dressing
- 2 cups packed basil
- 1/2 cup cottage cheese or ricotta
- 1/4 cup olive oil
- Juice from 1/2 lemon
- 1 tsp lemon zest
- 2 cloves of garlic
- 1 tbsp apple cider vinegar
- Salt & pepper to taste
Top with
- Arugula
- Crushed pistachios
Directions
- Prepare the pasta as instructed on the package. Drain and set aside.
- Heat a large skillet on medium heat and add in 2 tbsp of olive oil. Add in the chopped zucchini and saute for 8-10 minutes, until soft. Season lightly with salt & pepper
- For the peas, microwave them for 2 minutes until soft, or you can boil them for 4-5 minutes in a pot if preferred.
- Once the veggies are ready, add the pasta to a large bowl with the sauteed zucchini, peas, mozzarella balls, marinated artichokes, and chopped herbs.
- Prepare the dressing by blending together the ingredients until smooth.
- Pour the dressing over the salad and toss together.
- Serve over arugula with crushed pistachios. Serve cold, warm or at room temperature
I really enjoyed eating this. I used GF buckwheat pasta and lime in the dressing as out of lemons. I would make this again.
This worked exactly as written, thanks!
So happy you tried it!