If you love the smell of basil then this salad is truly satisfying. This Basil Pasta Salad was one of the first salads that I made when I first switched my diet to more of a plant-based one. I was worried that recipes weren’t going to taste as good, but basil resolved that for me. There is something about basil in this recipe that brings the best flavors out of the tomatoes and lettuce.
If you want to have the best results with basil then I find that it is very helpful to keep a basil plant at your house. Not only does it stay fresh longer, but the aroma will add to your happiness. I have also found that the basil selection from the grocery store always has dying or hidden withering leaves. I’ve noticed that over time I use basil way more if it is present in my house, so it’s a great excuse to keep one.
I love pasta dishes and changing up the types of pasta I use for each dish. It seems that penne pasta is the perfect fit for this pasta salad. It has the right texture to help you enjoy the mixture in this salad.
The Process and the Ingredients
This Basil Pasta Salad is very simple. Depending on your taste buds all you need are these ingredients: Romaine lettuce, arugula, edamame, basil, garlic, grape tomatoes, (cucumbers), penne pasta, a shallot, balsamic vinegar, olive oil, and salt and pepper.
Finish this easy Basil Pasta Salad in just four steps:
1-Cook the penne pasta and edamame. Cool down with cold water when you drain it 2- Chop the lettuce, garlic, shallot, basil, (cucumbers), and grape tomatoes.
3-Combine the balsamic vinegar, olive oil, garlic, shallot, salt, and pepper.
4-Toss the Salad, arugula, edamame, basil, grape tomatoes, (cucumbers), penne pasta, and the balsamic dressing to finish up.
There you go! This salad is super simple and easily ready to eat.
Tip: 1.) Keep the lettuce and dressing separate and enjoy the meal day two without the lettuce being soggy.
2.) If you aren’t a big fan of arugula (bitter lettuce), then you can still enjoy the salad without adding it.
Basil Pasta Salad
4-6
servings30
minutes10
minutesIngredients
10 oz Penne Pasta
2-3 cups Romaine Lettuce, chopped
5 oz package of Baby Arugula
2 cups edamame
1 small package (handful of leaves) Basil
2 pints grape tomatoes, sliced into thirds
(1 cucumber, chopped — Optional)
- Dressing Ingredients
1/4 cup balsamic vinegar
1/2 tsp black pepper
3/4 tsp Salt
1/4 cup Olive Oil
2 Garlic cloves
2 shallots
Directions
- Cook the Penne Pasta according to the directions on the box.
- Wash and chop the lettuce, basil, grape tomatoes, (optional cucumber), the shallots, and the garlic cloves.
- When the Penne pasta is done cooking add the edamame to the hot pasta water until the edamame is cooked through. Drain both the noodles and edamame together. Rinse them with cold water until noodles are chilled enough for serving.
- Combine the dressing ingredients, set aside. Combine the other ingredients besides the lettuce to keep it fresh for day 2.
- Stack bowl with lettuce, then fresh ingredients, and finally top it off with the dressing ingredients. Enjoy!
Let me know if you enjoyed the Basil Pasta Salad. Tag me on Instagram with a photo of your creation! @cometothe_plantside I’m excited to learn what you would change or improve. Hope you are coming to the plant side one salad at a time. 🙂
Sincerely,
Chantel
