Summer Pasta Salad with Basil Vinaigrette
Looking for the perfect summer side dish or light lunch? This refreshing Summer Pasta Salad with Basil Vinaigrette is bursting with seasonal flavor and color.
Packed with al dente pasta, juicy cherry tomatoes, crisp cucumbers, and tossed in a homemade basil vinaigrette, this easy pasta salad recipe is as beautiful as it is delicious.
Whether you're planning a summer BBQ, picnic, or weeknight dinner, this healthy pasta salad is a crowd-pleaser. The bright basil dressing comes together easily in your blender, bringing an herby, zesty twist that pairs beautifully with grilled meats, seafood, or as a stand-alone vegetarian option.
Best of all, it comes together in under 30 minutes and can be made ahead, perfect for busy summer days!
Summer Pasta Salad with Basil Vinaigrette Makes 6 Servings Prep Time: 20 minutes
Equipment:
Large pot
Food processor or blender
Cutting board + knife
Mixing spoon
Measuring cups + spoons
Ingredients:
3 cups uncooked penne or fusilli pasta
1 small shallot
2 cups cherry tomatoes
1 zucchini
4 cups arugula or spinach
1/2 cup grated parmesan cheese
1/2 cup packed basil leaves
3 cloves garlic
1/3 cup olive oil
1 1/2 Tbsp lemon juice
1/2 tsp salt
Large pinch of red pepper flakes or black pepper
Directions:
1) Cook pasta to al dente according to package directions.
2) Meanwhile, combine the basil, garlic, olive oil, vinegar, salt, and red/black pepper in your food processor/blender, and process until smooth - scraping down the sides as you need to.
3) Pour the dressing into a large mixing bowl. Fold the veggies into the dressing as you prepare them - mince the shallot, halve the tomatoes, dice the zucchini, and chop the arugula.
4) When the pasta is done, drain and let cool for a couple minutes before gently folding into the dressing and veggies. Adjust seasoning as desired.
Tips:
-For a full meal, mix in your favorite proteins like shredded chicken, canned fish, or chickpeas. You can also bump up the protein with a protein-pasta.
-Other veggie add-ins: corn, bell pepper, olives, parsley.
-This dish tastes better the next day after it has a chance for the flavors to meld, so make ahead if possible! Keep up to five days in the fridge.
