No spring or summer cookout is complete without a fresh pasta salad. This Spring Pasta Salad with Basil Vinaigrette will be your go-to from now on!
I live on pasta salad during the spring and summer this Spring Pasta Salad with Basil Vinaigrette is likely going to be the one I bring with me to every cookout I go to over the next few months.
I recently started myself a little garden and I’m SO excited to start reaping the benefits, provided I don’t kill it. So far it looks like there’s been some growth, but nothing worth harvesting yet. I think I got a little excited and overplanted, but we shall see. I planted half with herbs, with two kinds of basil, mint, rosemary, parsley, cilantro, lavender, and chives along with shallots and garlic. And on the other half, I planted a ton of tomatoes, peppers, tomatillos, beans, sugar snaps, squash, and cantaloupe. It’s not a very big plot so we’ll see if I become overwhelmed with veggies and herbs. I’m hoping I am!
I wanted to plant a garden because my meals are full of fresh herbs and veggies during the spring and summer. If I can just avoid making a trip to the store for basil then I will be one happy camper. If by some miracle my basil plants flourish and I’m left with gobs of the stuff, I will happily make this basil vinaigrette for all of my friends and family and then proceed to make the pasta salad until everyone is sick of it (impossible).
Do you have any tips for a garden newbie? I’ll trade you one epic spring recipe for some sound advice!
- 1 shallot, quartered
- 2 cups tightly packed fresh basil, leaves only
- 1 large clove garlic
- ½ teaspoons red pepper flakes
- ½ cup olive oil
- ¼ fresh lemon juice
- 1 teaspoon salt
- 1 pound whole wheat penne pasta
- 1-pint halved cherry tomatoes
- 1 cup fresh or frozen peas
- 1 peach, chopped
- ½ cup baby arugula
- 12 ounces mini mozzarella balls, drained and halved
- salt and pepper to taste
- Combine all the ingredients for the vinaigrette in a blender and blend on high until very smooth, about 1 minute. Set aside.
- Place a large pot of water over high heat and bring to a boil. Add a large spoonful of salt to the water and stir in the penne pasta. Cook according to package instructions, about 7-9 minutes. Drain the pasta, and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large bowl.
- Add the tomatoes, peas, chopped peach, arugula, and mozzarella balls over the pasta. Pour the vinaigrette over the top and toss well to coat. Taste, then season with salt and pepper as needed.
Check out my Creamy Avocado and Mexican Street Corn Pasta Salad for a south of the border twist!
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