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Summer Pasta Salad w/ Basil Balsamic Vinaigrette
Easy, colorful, and a sure shot crowd pleaser, this Summer Pasta Salad w/ Basil Balsamic Vinaigrette is a firm favorite in my house!
Course:
Salad
Keyword:
pasta salad, summer pasta salad, vegan pasta salad
Servings:
4
people
Calories:
Author:
Natasha Minocha
Ingredients
300
gms
Pasta
I used fusilli. Please feel free to use any pasta you prefer.
1
Red Bell Pepper, julienned
1
Yellow Bell Pepper, julienned
2
Cucumbers, julienned
1
Onion, pickled
100
gms
Cherry Tomatoes
Handful of parsley
Basil Balsamic Vinaigrette
20/25
Fresh Basil Leaves
2
cloves
Garlic
2
tbsp
Balsamic vinegar
1
tbsp
Lemon juice
5
tbsp
Extra virgin Olive oil
salt and pepper to taste
Microgreens for topping ( optional)
Instructions
Bring a pot of salted water to a boil and cook pasta as per the directions. Drain it and keep aside.
Once the pasta is cooled, add in the vegetables - red and yellow bell peppers, cucumbers, cherry tomatoes, and pickled onions.
Toss with the vinaigrette and sprinkle with parsley. Top with microgreens. Serve cold or at room temperature. Enjoy!
Vinaigrette
Combine all ingredients in your mortar pestle or food processor. Pulse till a coarse sauce is formed. Taste and adjust for seasoning.