Trader Joe’s Lemon Basil Pasta Salad Copycat Recipe

This bright zesty Trader Joes Lemon Basil Pasta Salad Copycat Recipe is made with bowtie pasta, fresh zucchini, and sweet peas, ready in just 20 minutes. The moment you toss the warm pasta with the vibrant citrus dressing, the greens wilt perfectly. I always keep a big batch in the fridge for easy summer lunches.

Why This Classic Works

I used to buy the original tubs every time I visited the store. Eventually, I realized I could make it cheaper at home with much fresher produce.

My early attempts lacked the right acidic punch. Once I started adding both the lemon zest and the juice to the dressing, it completely matched the original.

Trader Joes Lemon Basil Pasta Salad Copycat Recipe Ingredients

• 16 oz bowtie pasta (farfalle)
• 1 cup fresh zucchini, cut into half-moons
• 1 cup frozen peas, thawed
• 1 cup cherry tomatoes, halved
• 2 cups fresh spinach, chopped

For the Lemon Basil Dressing

• 1 cup fresh basil leaves
• 1/3 cup extra virgin olive oil
• 3 tbsp lemon juice
• 1 tbsp lemon zest
• 1 garlic clove, minced
• 1/2 tsp kosher salt
• 1/4 tsp black pepper

How To Make Trader Joes Lemon Basil Pasta Salad Copycat Recipe

1. Boil the pasta: Cook the bowtie pasta in heavily salted water according to package directions until al dente.
2. Blend the dressing: While the pasta cooks, pulse the basil, olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a food processor until smooth.
3. Prep the vegetables: Slice the zucchini, halve the cherry tomatoes, and roughly chop the spinach.
4. Combine and toss: Drain the hot pasta and immediately toss it with the spinach and peas to soften them, then gently fold in the zucchini, tomatoes, and dressing.

Recipe Tips

• Salt your pasta water: This is the only chance to season the pasta itself, ensuring the final dish is not bland.
• Toss while warm: Adding the dressing to warm pasta helps it absorb the flavors much better than cold pasta.
• Adjust the acidity: Lemons vary in size and tartness, so taste your dressing and add more juice if needed.

What To Serve With Lemon Basil Pasta Salad

This bright dish pairs beautifully with grilled chicken breast or light white fish. It also makes an excellent side for a backyard barbecue alongside burgers and hot dogs.

How To Store

Store the pasta salad in an airtight container in the refrigerator for up to 4 days. Give it a good stir before eating, as the dressing tends to settle at the bottom. It is not recommended to freeze this salad.

FAQs

Can I use a different type of pasta?

Yes, any short pasta like penne, fusilli, or macaroni will work well. Just make sure it holds the dressing in its ridges.

Is this recipe vegan?

Yes, this version is naturally vegan as it uses a simple olive oil and lemon dressing. Just check your pasta ingredients to be sure.

Can I make it ahead of time?

Absolutely, it actually tastes better the next day after the flavors meld. Keep it covered in the fridge until ready to serve.

Nutrition

• Calories: 310 kcal
• Total Fat: 12g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 240mg
• Total Carbohydrate: 42g
• Protein: 8g

Try More Recipes:

• Trader Joes Salad Kit Recipe
• Trader Joe’s Wine Country Chicken Salad Recipe
• Trader Joe’s Lemon Basil Pasta Salad Recipe

Trader Joes Lemon Basil Pasta Salad Copycat Recipe

Recipe by Nate Collins

Servings

6

servings

Prep time

10

minutes

Cooking time

10

minutes

Total time

20

minutes

Trader Joes Lemon Basil Pasta Salad Copycat Recipe features bright zesty flavors with fresh zucchini, sweet peas, and a citrus dressing. Ready in 20 minutes, this quick dish brings fresh ingredients together for a simple weekday lunch or barbecue side.

Ingredients

• 16 oz bowtie pasta (farfalle)

• 1 cup fresh zucchini, cut into half-moons

• 1 cup frozen peas, thawed

• 1 cup cherry tomatoes, halved

• 2 cups fresh spinach, chopped

• 1 cup fresh basil leaves

• 1/3 cup extra virgin olive oil

• 3 tbsp lemon juice

• 1 tbsp lemon zest

• 1 garlic clove, minced

• 1/2 tsp kosher salt

• 1/4 tsp black pepper

Directions

• 1. Boil the pasta: Cook the bowtie pasta in heavily salted water according to package directions until al dente.
• 2. Blend the dressing: While the pasta cooks, pulse the basil, olive oil, lemon juice, lemon zest, garlic, salt, and pepper in a food processor until smooth.
• 3. Prep the vegetables: Slice the zucchini, halve the cherry tomatoes, and roughly chop the spinach.
• 4. Combine and toss: Drain the hot pasta and immediately toss it with the spinach and peas to soften them, then gently fold in the zucchini, tomatoes, and dressing.