Basil Pasta Salad

Recipe

Salad
Basil Pasta Salad

Primary Media

User Rating

0 out of 5 stars
Rate it:
0 ratings

Recipe Data

Recipe Wellness Badges

    Author

    Save Options

    Servings and Ingredients

    QuantityIngredientAdd
    Vinaigrette:
    ½ tsp.salt
    1 tsp.sugar
    1 tsp.Dijon mustard
    1shallot, chopped
    ½ c.roughly chopped basil leaves
    ¼ c.white wine vinegar
    ¾ c.olive oil
    Salad:
    3 c.uncooked whole grain rotini pasta
    2 c.halved cherry tomatoes
    3 c.baby spinach
    2medium carrots, thinly sliced
    1small 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

    Directions

    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