Lemon Basil Pasta Summer Salad (Trader Joe’s Copycat)

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Bright, zesty, and made for warm-weather cravings, this Lemon Pasta Salad is everything you love about the fresh, ready-made favorite at Trader Joe’s, but even better homemade.

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It’s light yet satisfying, packed with citrusy flavor, tender pasta, a handful of greens, sweet peas, and tossed in a lemon basil vinaigrette that screams summer in every bite.

• Prep time: 10 minutes
• Cook time: 10-12 minutes
• Chill time: 30 minutes
• Servings: 6 to 8
• Prep level: Beginner +

Ingredient Notes & Variations

• Type of pasta: Bowtie pasta (farfalle) holds the dressing well and adds great texture. Swap with rotini, fusilli, or any short pasta you have on hand.
• Green peas:  Add a pop of sweetness and color. Frozen (blanched) work perfectly. If you’re not a pea fan, try artichoke hearts for a fun twist.
• Shredded fresh zucchini: The perfect summer vegetable. You can swap it with squash or omit it altogether.
• Fresh baby spinach: Adds a soft, leafy bite. Arugula or kale works as an alternative.
• Sharp asiago cheese: You can use any firm, nutty, sharp Italian cheese, like aged manchego, Parmesan cheese, or whatever you have on hand. Freshly shredded or shaved cheese works best.
• Notes on the lemon dressing: Use a neutral oil, such as canola or olive. Add a splash of white balsamic, champagne vinegar, or white wine vinegar. Fresh basil is the key, don’t skip it! Fresh lemon juice and zest add bright flavors. Honey or maple syrup balances the acidity. Minced garlic and shallot add depth and a mild bite. Red onion can replace the shallots in a pinch. 

Step-by-Step Instructions

• Boil the pasta in salted water until al dente, following the package instructions. Drain, rinse with cold water, and set aside.
• Blanch peas for 1-2 minutes until bright green. Immediately plunge them into ice water for 1-2 minutes to stop the cooking process. Drain and set aside.
• Shred zucchini and pat dry.
• Roughly chop the fresh spinach.

• Make the lemon vinaigrette – Pour the oil, vinegar, and lemon juice into a small bowl. Chop the basil leaves and shallot. Mince the garlic. Zest and juice the lemons. Add them to the bowl along with the lemon zest, honey, Dijon mustard, salt, and white pepper. Whisk together.

• Assemble – In a large bowl, combine the cooked pasta, peas, zucchini, and spinach. Pour dressing over and toss well. Fold in the cheese. 

• For the best flavor – Chill in the fridge for 30-60 minutes. Toss again, adding extra lemon juice, cheese, fresh basil, and pine nuts or red pepper flakes (optional), to taste.

What to Serve with Flavorful Pasta Salad

This Lemon Basil Pasta Salad is light and zesty, so it pairs best with simple, flavorful mains and fresh sides.

• Serve it with grilled favorites like barbecue chicken, shrimp, or salmon. It pairs perfectly with anything lightly charred. It’s also great with burgers or hot dogs.
• For lighter meals, try it with rotisserie chicken, sandwiches, wraps, or even an easy broccoli frittata from Life Love and Good Food.
• Round it out with fresh sides like corn on the cob, watermelon, or fruit salad.

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Yield: 8 servings

Lemon Basil Pasta Summer Salad (Trader Joe's Copycat)

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A fresh and zesty cold salad made with tender bowtie pasta, bright lemon, and fragrant basil – light, flavorful, and perfect for easy meals or gatherings.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 30 minutes

Total Time 50 minutes

Ingredients

• 12 ounces bow tie pasta
• 1 cup green peas
• 1 cup fresh baby spinach – chopped
• 1.5 cups shredded zucchini – 1 medium size
• 3/4 cup Asiago or Parmesan – freshly shredded or shaved, plus extra for serving
• Vinaigrette:
• 1/3 cup canola or extra virgin olive oil
• 2 tablespoons white balsamic vinegar
• 1/4 cup fresh lemon juice – approximately the juice of 2 lemons
• 2 teaspoons lemon zest
• 1 small shallot – finely chopped
• 1/3 cup chopped fresh basil plus extra for serving
• 2-3 garlic cloves – minced
• 1 tablespoon honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper

Instructions

1. Bring a large pot of salted water to a boil. Cook the pasta until al dente according to package directions.
2. Drain and rinse under cold water until completely cooled. Set aside.
3. If using frozen peas, add them to boiling water for 1-2 minutes until bright green and tender. Drain and immediately rinse with ice water to stop the cooking process. Set aside.
4. Shred the zucchini using a box grater, then gently pat dry with paper towels to remove any excess moisture. 
5. Roughly chop the fresh spinach. 
6. In a small bowl or jar, whisk together the canola oil, vinegar, fresh lemon juice, lemon zest, honey, mustard, minced garlic, salt, pepper, chopped shallot, and basil until well combined.
7. In a large bowl, combine the cooled pasta, blanched peas, shredded zucchini, and chopped spinach. Pour the dressing over the top and toss until everything is evenly coated.
8. Fold in the shaved fresh cheese.
9. Cover and refrigerate for at least 30 minutes before serving.
10. Give it a final toss and adjust seasoning if needed. Add an extra squeeze of lemon juice or sprinkle of cheese right before serving if desired.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 316Total Fat: 18gSaturated Fat: 5gUnsaturated Fat: 13gCholesterol: 20mgSodium: 610mgCarbohydrates: 28gFiber: 4gSugar: 6gProtein: 13g

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