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Pasta Salad with Basil Vinaigrette

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  • Level: Easy
  • Total: 35 min
  • Active: 35 min
  • Yield: 10 servings
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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 


  1. Preheat the oven to 350 degrees F.
  2. Cook the pasta in a large pot of salted boiling water according to package directions. Drain and rinse with cold water. Set aside.
  3. 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.
  4. 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:

  1. 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.