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Recipe courtesy of Nancy Fuller

Pasta Salad with Basil Vinaigrette

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


  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.
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