Basil Pasta Salad


Basil Pasta Salad

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    Servings and Ingredients

    ½ tsp. salt
    1 tsp. sugar
    1 tsp. Dijon mustard
    1 shallot, chopped
    ½ c. roughly chopped basil leaves
    ¼ c. white wine vinegar
    ¾ c. olive oil
    3 c. uncooked whole grain rotini pasta
    2 c. halved cherry tomatoes
    3 c. baby spinach
    2 medium carrots, thinly sliced
    1 small red onion, thinly sliced
    1 (10 oz) can quartered artichoke hearts, drained, rinsed
    1 can(s) cannellini beans, drained
    ½ c. shredded Parmesan cheese, optional
    1 tsp. black pepper


    1. To make vinaigrette: place the salt, sugar, mustard, shallot and basil in a blender or food processor. Pulse several times to combine. Scrape the sides of the blender down with a spatula. Add vinegar and pulse again.
    2. Turn the blender on low and take off the cap in the center of the blender's lid. Slowly pour in the olive oil. It may sputter a little out of the open cap, so hold your hand over it to minimize splashing.
    3. When olive oil is incorporated, turn off blender and scrape sides down one more time. Cover and purée everything for 1 to 2 minutes. Set aside while you prepare pasta.
    4. Cook and drain pasta as directed on package. Rinse with cold water; drain.
    5. Toss pasta in vinaigrette dressing. Add tomatoes, spinach, carrots, onion, artichokes and beans and cheese (if using); toss. Season with pepper. Use desired amount of dressing and save the rest for salads, beans or to top chicken, fish or pork.
    6. Store dressing covered in the refrigerator for up to 1 week. This recipe makes a little more than 1 cup vinaigrette.

    Recipe Source:

    Simply Recipes