Recipe
Salad
Basil Pasta Salad
Primary Media
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
| Quantity | Ingredient | Add |
|---|---|---|
| Vinaigrette: | ||
| 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 | ||
| Salad: | ||
| 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 |
Directions
- 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.
- 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.
- 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.
- Cook and drain pasta as directed on package. Rinse with cold water; drain.
- 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.
- 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