Basil And Balsamic Pasta Salad Recipes

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BALSAMIC BASIL PASTA SALAD



Balsamic Basil Pasta Salad image

Balsamic Basil Pasta Salad is an delicious, healthy side dish perfect for any potluck, picnic or barbecue!

Provided by Stephanie

Time 25m

Number Of Ingredients 14

7 oz (about 2 1/4 cups) dry whole wheat rotini pasta or chickpea pasta if you're gluten-free, cooked (3 1/2 cups cooked pasta)
2 cups grape tomatoes, quartered
1 1/4 cups cucumber, chopped (I like to use an English cucumber for this)
1 1/2 cups orange bell pepper, chopped
1/2 cup red onion, chopped and soaked in ice water for a few minutes, then drained (this takes some of the bite out)
1 1/4 cup mild (or hot if ya like!) pickled banana pepper rings, drained and chopped
1 can (3.8 oz) sliced black olives, drained
1 (8 oz) block of mozzarella cheese, diced
1/2 cup fresh basil leaves, thinly sliced (or more if you like!)
1/4 cup + 2 Tbs balsamic vinegar
1/4 tsp garlic powder
1 tsp dijon or spicy brown mustard
pinch of salt and pepper
1/4 cup extra virgin olive oil

Steps:

  • Boil your pasta. While your pasta is cooking, make your dressing. Whisk together the vinegar, garlic powder, mustard, salt and pepper. While still whisking, drizzle in your olive oil. Once fully combined, set aside.
  • When the pasta is done cooking, drain well then add a few tablespoons of the dressing to the pasta to prevent sticking and refrigerate until cold in a large bowl - this makes about 13 cups so be sure to have a big enough bowl! (Hot Tip: Don't rinse your pasta in cold water after cooking, removing the outer starch can keep the dressing from sticking well to it!)
  • Add the remaining ingredients to the pasta (you may need to give the dressing another good whisking before adding if the oil has separated). You can serve this right away, but it's even better if it can have some time to marinate in the fridge! Once it's refrigerated, I like to let it sit on the counter for a few (the olive oil will thicken in the fridge and setting it out re-liquifies it) then give it a good stir before serving.

Nutrition Facts : Calories 157 calories, Fat 9 grams fat, ServingSize 1 cup

PASTA SALAD WITH ROASTED RED PEPPERS AND BASIL WITH WHITE BALSAMIC DRESSING



Pasta Salad with Roasted Red Peppers and Basil with White Balsamic Dressing image

Provided by Robin Miller : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 8

1/4 cup white balsamic vinegar
2 tablespoons olive oil
2 teaspoons country-style grainy mustard
1 pound cooked ditalini pasta
1/2 cup diced roasted red peppers (from water-packed jar)
1/4 cup chopped fresh basil leaves
Salt and ground black pepper
2 cups small mozzarella balls

Steps:

  • In the bottom of a large bowl, whisk together balsamic vinegar, oil and mustard. Add cooked pasta, red peppers and basil and toss to combine. Season, to taste, with salt and black pepper. Fold in mozzarella cheese.

BASIL AND BALSAMIC PASTA SALAD



Basil and Balsamic Pasta Salad image

This salad is very favorful and great for picnics or BBQs. Fresh basil, tomatoes, mozzarella cheese and tangy balsamic vinaigrette really come together to make this dish a favorite.

Provided by graniteangel

Categories     < 4 Hours

Time 3h20m

Yield 8 serving(s)

Number Of Ingredients 12

1 lb cavatappi dry pasta
1 (16 fluid ounce) bottle balsamic vinaigrette
1 lb fresh mozzarella cheese
2 ounces fresh basil, chopped into thin strips
1/2 cup red bell pepper, sliced
5 ounces cherry tomatoes
1/2 cup green onion, chopped
1/4 cup fresh parmigiano, grated
1 avocado
1 English cucumber, chopped in large chunks
fresh ground black pepper
kosher salt

Steps:

  • Boil the pasta until al dente. Strain and rinse with cold water immediately to stop from continued cooking.
  • Once pasta is fulled cooled (as in cold), pour pasta into a large mixing bowl. Add the entire bottle of dressing, the mozzarella chopped into about 1/2 inch cubes, basil, red bell pepper, cherry tomatoes and green onions. Mix together and taste. Add ground black pepper and kosher salt to taste. You'll probably only need very little if any salt. It depends on the brand of dressing you buy.
  • Let sit in the fridge at least 2 hours. Fold in parmigiano cheese, cucumber and chopped avocado right before you serve.

Nutrition Facts : Calories 437, Fat 17.4, SaturatedFat 8.2, Cholesterol 44.8, Sodium 363.2, Carbohydrate 49.3, Fiber 4.5, Sugar 3.4, Protein 21.3

TOMATO BASIL PASTA SALAD



Tomato Basil Pasta Salad image

Made ahead of time and kept refrigerated, this pasta salad with cherry tomatoes, yellow bell pepper, and artichoke hearts and fresh basil is a real time saver when you're expecting guests.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Yield 8

Number Of Ingredients 9

Reynolds Wrap® Aluminum Foil
1 (8 ounce) package bow tie pasta, cooked and drained
1 pint cherry or grape tomatoes, cut in half
1 medium yellow bell pepper, cut into cubes
1 (6 ounce) jar artichoke hearts, drained, coarsely chopped
4 large fresh basil leaves, cut into strips
2 tablespoons olive oil
2 tablespoons red wine vinegar or balsamic vinegar
Salt and freshly ground pepper

Steps:

  • Combine cooked pasta, tomatoes, yellow bell pepper, artichoke hearts and basil in a large bowl.
  • Blend olive oil, vinegar, salt and pepper in a small bowl. Pour dressing mixture over pasta; toss to mix.
  • Cover with Reynolds Wrap Aluminum Foil. Refrigerate 2 hours or until serving time.

Nutrition Facts : Calories 172.2 calories, Carbohydrate 26.8 g, Fat 5.3 g, Fiber 2.6 g, Protein 5.3 g, SaturatedFat 0.6 g, Sodium 102.6 mg, Sugar 0.8 g

BALSAMIC PASTA SALAD



Balsamic Pasta Salad image

Make and share this Balsamic Pasta Salad recipe from Food.com.

Provided by The Esquire

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1/3 cup balsamic vinegar
3 tablespoons olive oil
1/4 teaspoon pepper
2 garlic cloves, minced
2 teaspoons dry basil
2 teaspoons parmesan cheese
1 1/2 cups small shell pasta, of choice uncooked
3/4 cup broccoli, chopped into small flowerettes
1 red pepper, chopped fine
1 green onion, sliced fine

Steps:

  • Whisk first 6 ingredients together to prepare the dressing mix, set aside.
  • Cook the pasta of your choice.
  • While pasta is cooking, chop broccoli and blanch for 2 minutes.
  • Combine cooked pasta, blanched broccoli, chopped red pepper and sliced green onion.
  • Pour dressing mix on top of pasta mixture; toss to coat.
  • Chill until ready to serve.
  • **Note: Preparation can be accomplished while pasta is cooking, making this a very quick dish**.

Nutrition Facts : Calories 240.7, Fat 11.1, SaturatedFat 1.7, Cholesterol 0.7, Sodium 21.9, Carbohydrate 30.1, Fiber 2.5, Sugar 2.3, Protein 5.9

SPAGHETTI SALAD WITH BALSAMIC AND BASIL DRESSING



Spaghetti Salad with Balsamic and Basil Dressing image

This pasta mimics a Caprese salad, so if you love those flavors you'll adore this salad. With fresh tomatoes, creamy mozzarella and basil it just screams summer. We love how the pasta soaks up the tangy balsamic flavor from the dressing. This will be a great side or even a light meal on a hot summer day. For a beautiful...

Provided by Gretchen ***

Categories     Pasta Salads

Time 20m

Number Of Ingredients 14

SALAD
8 oz spaghetti, broken into thirds
6 oz mozzarella cheese, diced (1 1/4 cup)
1 1/2 c diced tomatoes
1/2 c diced Vidalia onion
DRESSING
1/4 c olive oil, extra virgin
1/4 c balsamic vinegar
5-6 fresh basil leaves, chopped
1 garlic clove, minced
1 tsp sugar
1/4 tsp Italian seasoning blend
1/4 tsp salt
freshly ground black pepper to taste

Steps:

  • 1. Cook pasta to desired doneness as directed on the package.
  • 2. Drain and rinse with cold water.
  • 3. In a bowl, combine cooked and cooled pasta with the remaining salad ingredients.
  • 4. In a small jar with lid, combine dressing ingredients. Shake well.
  • 5. Pour over salad and toss to coat. Chill for 8 hours or overnight.

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