Pasta Salad with Basil Vinaigrette

Total Time:
35 min
Prep:
25 min
Cook:
10 min

Yield:
10 servings
Level:
Easy

Ingredients
  • 1 1/2 pounds tricolor spiral pasta
  • Kosher salt
  • 1/2 cup pine nuts
  • 2 cups oil-packed sun-dried tomatoes, drained and roughly chopped
  • 1 cup pitted Kalamata olives
  • 8 ounces sharp white Cheddar, diced into 1-inch pieces
  • One 15-ounce can chickpeas, drained and rinsed
  • 1 English cucumber, sliced
  • 1 1/2 cups Basil Vinaigrette, recipe follows
  • Basil Vinaigrette:
  • 1/3 cup Champagne vinegar
  • 1 tablespoon honey
  • 2 teaspoons Dijon mustard
  • 1 shallot, roughly chopped
  • 4 cups fresh basil leaves, roughly chopped
  • Kosher salt and freshly ground black pepper
  • 1 cup extra-virgin olive oil
Directions
  • 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.

Basil Vinaigrette:
  • 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.


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    This recipe is featured in:

    Cookout Sides & Salads