Pasta Salad With Basil Vinaigrette Recipes

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CHICKEN, TOMATO, AND PASTA SALAD WITH BASIL VINAIGRETTE



Chicken, Tomato, and Pasta Salad with Basil Vinaigrette image

Provided by Ming Tsai

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 17

1 tablespoon Dijon mustard
1/4 cup balsamic vinegar
1/4 cup rice vinegar
1/2 cup Basil Oil, recipe follows
1/4 cup extra virgin olive oil
1 cooked chicken, picked off of the bone, skin and all, shredded
4 cups blanched fusilli pasta
2 large ripe tomatoes, medium dice
1/2 bunch Thai basil, picked, reserve a few tops, for garnish
3 cloves garlic
1 tablespoon minced ginger
2 limes, juiced
1/2 tablespoon salt
1/2 tablespoon sugar
1 cup canola oil
2 cups Thai basil leaves
Salt and black pepper

Steps:

  • In a blender, add the Dijon and vinegars and blend. Drizzle in the oils to emulsify. In a large salad bowl, toss the chicken, pasta, tomatoes and basil. Season with salt and black pepper. Check for flavor.
  • In a large pasta bowl, plate the entire salad and garnish with basil tops.
  • In a blender, puree garlic, ginger, lime juice, salt, and sugar and oil until smooth. Do not overmix thereby heating the mixture. Add the basil and puree smooth. Check for seasoning.

PASTA WITH SHRIMP AND BASIL VINAIGRETTE



Pasta with Shrimp and Basil Vinaigrette image

Categories     Citrus     Pasta     Basil     Shrimp     Summer     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

5 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1/3 cup plus 2 tablespoons olive oil
2 1/2-ounce packages fresh basil leaves, chopped (about 3/4 cup)
1 1/2 pounds uncooked medium shrimp, peeled, deveined
1 pound gnocchi pasta or orecchiette pasta
4 zucchini, halved lengthwise
Olive oil
Freshly grated Parmesan cheese (optional)

Steps:

  • Prepare barbecue (medium-high heat) or preheat broiler. Combine 4 tablespoons fresh lemon juice and Dijon mustard small bowl. Gradually mix in 1/3 cup olive oil. Mix in chopped fresh basil. Place shrimp in medium bowl. Drizzle with remaining 1 tablespoon fresh lemon juice and 2 tablespoons olive oil. Toss to coat. Season with salt and pepper.
  • Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally.
  • Meanwhile, brush zucchini on both sides with oil. Season with salt and pepper. Grill until charred, about 2 minutes per side. Transfer to plate. Add shrimp to grill and cook until just cooked through, about 2 minutes per side. Transfer to large bowl. Cut zucchini crosswise into 1-inch pieces and add to shrimp.
  • Drain pasta well. Add to bowl with shrimp and zucchini. Add basil vinaigrette and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 hour ahead. Let stand at room temperature.) Serve pasta warm or at room temperature, passing grated Parmesan cheese, if desired.

PASTA PRIMAVERA SALAD WITH FRESH BASIL VINAIGRETTE



Pasta Primavera Salad with Fresh Basil Vinaigrette image

A make ahead salad that is a nice luncheon or light dinner dish. This dish is easy to half and it is also an excellent way to use up leftover pasta.

Provided by TPubmgjbd

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb uncooked pasta (shell, rotina or mostaccioli)
1 bunch fresh broccoli, cut into flowerets
2 summer squash, sliced
2 red peppers, cut into julienne strips
1 cucumber, quartered and sliced
3 cups artichoke hearts, drained
1/4 lb carrot, grated
salt and pepper
1 clove garlic, pressed or finely chopped
2 tablespoons fresh basil
salt and pepper
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup wine vinegar (red or white, your choice)
3 cups olive oil

Steps:

  • Salad: Cook pasta in lightly salted water for about 15 minutes.
  • Drain.
  • Rinse pasta with cold water and drain again.
  • Chill.
  • Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
  • Rinse in cold water and drain.
  • Combine all salad ingredients.
  • Just before serving, drizzle with Vinaigrette Dressing and toss.
  • Arrange on a serving platter lined with leaf lettuce.
  • Vinaigrette: Add garlic and basil to blender container.
  • Process on Chop.
  • Add salt, pepper and mustard; process a few seconds.
  • Add lemon juice and vinegar and blend.
  • Add olive oil and process until smooth.

Nutrition Facts : Calories 665.4, Fat 55, SaturatedFat 7.6, Sodium 184.3, Carbohydrate 38.8, Fiber 5.2, Sugar 3.8, Protein 7.8

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