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This is a very clean tasting salad, thanks to the fresh basil and lemon. It’s loaded with lots of fresh spring vegetables and works really well as a side dish or as an entrée.  Enjoy!

Lemon Basil Pasta Salad


  1. In a sauce pan, cook pasta until al dente. Drain, rinse with cold water and place into a large mixing bowl.
  2. In a separate sauce pan, bring 6-8 cups of water to a boil, submerge asparagus spears and shredded carrots for 60-90 seconds. Remove with slotted spoons and place in bowl of ice cold water (to stop cooking process). Veggies should be very bright in color and slightly tender.
  3. To the large mixing bowl with the cooked pasta, add edamame, artichoke hearts, garbanzo beans, and tomatoes then stir.
  4. Now add basil, lemon juice, olive oil, vinegar, salt and pepper and toss.
  5. Serve at room temperature. Makes about 6 servings.

4 Responses

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  1. What a pretty salad! I love all the springy colors. Looks delicious!!

  2. Michele

    This sounds delicious! So fresh and light!

  3. very tasty and good looking salad! greetings from my kitchen!

  4. @ Inka….thanks for visiting and for the feedback :)

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