Description
This fresh and vibrant Pasta Salad with Basil combines crisp vegetables, aromatic basil, and a zesty dressing made with apple cider vinegar. Perfectly balanced with crunchy textures and bright flavors, this easy-to-make salad is ideal for lunches, picnics, or light dinners and is adaptable to many dietary preferences.
Ingredients
Scale
Salad
- 2 cups cooked gluten-free pasta (fusilli, rotini, or penne)
- 1 cup fresh basil leaves, torn generously
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- ¼ cup red onion, finely chopped
- 2 tbsp pine nuts (optional, toasted)
Dressing
- ¼ cup olive oil (natural)
- 2 tbsp apple cider vinegar (natural)
- 1 tbsp vegetarian Worcestershire sauce (natural)
- 1 garlic clove, minced
- Salt and pepper to taste
Instructions
- Cook the Pasta: Boil the gluten-free pasta in salted water until just al dente, tender yet firm to the bite. Drain and rinse under cool water to stop cooking and keep the pasta cool for the salad.
- Prepare the Veggies: Slice cherry tomatoes in halves, dice cucumber and red bell pepper into bite-size pieces, and finely chop red onion. These fresh vegetables add crunch and sweetness that balance the basil.
- Make the Dressing: In a bowl, whisk together olive oil, apple cider vinegar, vegetarian Worcestershire sauce, minced garlic, salt, and pepper. The tanginess and umami form a lively flavor base for the salad.
- Combine All Ingredients: In a large salad bowl, toss the cooled pasta, chopped vegetables, and torn fresh basil leaves. Pour the dressing over and gently toss to coat everything evenly. Add toasted pine nuts if using and mix gently.
- Chill and Serve: Refrigerate the salad for at least 30 minutes to allow flavors to meld. Serve chilled with optional garnishes like extra basil leaves, baby spinach, or a drizzle of olive oil.
Notes
- Use fresh basil leaves for the best aroma and flavor.
- Cook pasta al dente and rinse to prevent mushiness.
- Lightly toast pine nuts in a dry pan to enhance nutty aroma.
- Season gradually with salt and pepper while tasting.
- Chill the salad before serving to meld flavors fully.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No-cook
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
Keywords: pasta salad, basil, gluten-free, vegetarian, fresh salad, picnic food, light lunch
