BALSAMIC BASIL PASTA SALAD
Balsamic Basil Pasta Salad is an delicious, healthy side dish perfect for any potluck, picnic or barbecue!
Provided by Stephanie
Time 25m
Number Of Ingredients 14
Steps:
- Boil your pasta. While your pasta is cooking, make your dressing. Whisk together the vinegar, garlic powder, mustard, salt and pepper. While still whisking, drizzle in your olive oil. Once fully combined, set aside.
- When the pasta is done cooking, drain well then add a few tablespoons of the dressing to the pasta to prevent sticking and refrigerate until cold in a large bowl - this makes about 13 cups so be sure to have a big enough bowl! (Hot Tip: Don't rinse your pasta in cold water after cooking, removing the outer starch can keep the dressing from sticking well to it!)
- Add the remaining ingredients to the pasta (you may need to give the dressing another good whisking before adding if the oil has separated). You can serve this right away, but it's even better if it can have some time to marinate in the fridge! Once it's refrigerated, I like to let it sit on the counter for a few (the olive oil will thicken in the fridge and setting it out re-liquifies it) then give it a good stir before serving.
Nutrition Facts : Calories 157 calories, Fat 9 grams fat, ServingSize 1 cup
PASTA SALAD WITH BASIL VINAIGRETTE
Steps:
- Preheat the oven to 350 degrees F.
- Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
- Spread the pine nuts in an even layer on a small baking sheet. Transfer to the oven, and toast until golden and fragrant, about 10 minutes. Set aside to cool slightly.
- In a large bowl, combine the drained pasta, toasted pine nuts, sun-dried tomatoes olives, Cheddar, chickpeas, cucumbers, and basil vinaigrette. Toss well. Serve cold.
- Add the vinegar, honey, mustard, shallots, basil and some salt and pepper to a blender. Blend until well combined. With the motor running, drizzle in the olive oil; blend until fully combined.
ITALIAN BASIL PASTA SALAD
Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. -Charlotte Gehle, Brownstown, Michigan
Provided by Taste of Home
Categories Lunch Side Dishes
Time 30m
Yield 18 servings.
Number Of Ingredients 16
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.
Nutrition Facts : Calories 224 calories, Fat 13g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 221mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.
MACARONI SALAD WITH BASIL DRESSING
Make and share this Macaroni Salad with Basil Dressing recipe from Food.com.
Provided by ratherbeswimmin
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 10
Steps:
- Add basil, garlic, pepper and salt into the container of an electric blender.
- Process until ingredients are finely chopped.
- Add oil and vinegar; process until well blended; set aside.
- In a large bowl, combine tomatoes, zucchini, macaroni, and cheese; toss gently.
- Pour dressing over salad; toss to coat.
- Cover and refrigerate at least 2 hours or overnight.
MACARONI SALAD WITH BASIL DRESSING
When my husband and I planned our first garden, we overdid the tomato and zucchini plants. By the end of harvest, I was at my wit's end wondering what else I could do with all those vegetables (sound familiar?). That's when my sister and I came up with this great-tasting salad. Today, even though we have our garden under control, we still make this popular dish.
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- In a blender container or food processor, combine the basil, garlic, pepper, and salt if desired. Process until finely chopped. Add oil and vinegar; process until well blended. Set aside. In a 4-qt. salad bowl, combine tomatoes, zucchini, macaroni and cheese; toss lightly. Pour dressing over all; toss to coat. Cover and refrigerate at least 2 hours or overnight.
Nutrition Facts :
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