This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all summer long! If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!
What You'll Need
4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)
3/4 c olive oil
1/3 c fresh basil, sliced into thin strips
1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard
8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...)
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil
1 c shredded parmesan cheese, right from the block
Bring water to a boil for the pasta.
Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome.
In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.
Then, chop up those veggies and toss into a large serving bowl.
Drain and rinse cooked pasta with cool water. Add to veggie bowl.
Add dressing and basil infused oil. Top with Parmesan and toss.
Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.
Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week.