Skip to Content

Spring Pasta Salad with Basil Vinaigrette

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!

Spring Pasta Salad with Basil Vinaigrette

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!

Spring Pasta Salad with Basil Vinaigrette

Spring Pasta Salad with Basil Vinaigrette

Spring Pasta Salad with Basil Vinaigrette

Spring Pasta Salad with Basil Vinaigrette

Spring Pasta Salad with Basil Vinaigrette

Spring Pasta Salad with Basil Vinaigrette

Spring Pasta Salad with Basil Vinaigrette

Yield: 8-12 Servings
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Ingredients

For the Vinaigrette

  • 1 shallot, quartered
  • 2 cups tightly packed fresh basil, leaves only
  • 1 large clove garlic
  • 1/2 teaspoons red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt

For the Pasta Salad

  • 1 pound whole wheat penne pasta
  • 1-pint halved cherry tomatoes
  • 1 cup fresh or frozen peas
  • 1 peach, chopped
  • 1/2 cup baby arugula
  • 12 ounces mini mozzarella balls, drained and halved
  • salt and pepper to taste

Instructions

    For the Vinaigrette
    Combine all the ingredients for the vinaigrette in a blender and blend on high until very smooth, about 1 minute. Set aside.
    For the Pasta Salad
    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.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

 

Check out my Creamy Avocado and Mexican Street Corn Pasta Salad for a south of the border twist!

Boozy Limonata Peach-Basil Popsicles
← Previous
Boozy Limonata Peach-Basil Popsicles
Next →
Classic Coconut Cream Pie

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Spring Veggie Salad with Boursin Dressing - My Modern Cookery

Thursday 15th of April 2021

[…] Spring Pasta Salad with Basil Vinaigrette  […]

The Best Greek Pasta Salad - My Modern Cookery

Wednesday 3rd of March 2021

[…] Spring Pasta Salad with Basil Vinaigrette  […]

Cyndi

Sunday 18th of June 2017

This is absolutely amazing. Everyone raved about it. I've made it twice in two weeks, for the same people, by request! Just to make sure, is it 1/4 cup fresh lemon juice for the vinaigrette? Thank you so much for this wonderful recipe!

Paige

Monday 19th of June 2017

That's so great to hear, Cyndi! I fixed the recipe to say 1/4 cup lemon juice. Thanks for catching that!

Green Goddess Chicken Sliders -

Monday 5th of June 2017

[…] me that same vibe and I love them for it. Try them on the grill for a fun poolside lunch with my Spring Pasta Salad With Basil Vinaigrette! (Where I also blab more about the garden, […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe