Description
This easy Penne Basil Pasta Salad is a vibrant and refreshing dish combining perfectly cooked penne pasta with fresh basil leaves and crunchy garden vegetables, all tossed in a zesty apple cider vinegar dressing. Ideal for summer gatherings or quick meals, this salad is delicious, wholesome, and customizable to suit various preferences.
Ingredients
Scale
Pasta and Vegetables
- 300g penne pasta
- 1 cup fresh basil leaves, torn
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/2 red onion, thinly sliced
Dressing
- 3 tablespoons apple cider vinegar (natural)
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced (natural)
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- Salt, to taste
- Black pepper, to taste
Optional
- 1/4 cup plant-based cheese (plant-based), crumbled
Instructions
- Cook the penne pasta: Bring a large pot of salted water to a boil and cook the penne pasta according to package instructions until tender yet firm. Drain and rinse under cold water to stop the cooking process and keep the pasta from sticking.
- Prepare the vegetables: While the pasta cooks, chop the cherry tomatoes in halves, dice the cucumber and red bell pepper, and thinly slice the red onion. Tear fresh basil leaves for added aroma and flavor.
- Make the dressing: In a small bowl, whisk together apple cider vinegar (natural), extra virgin olive oil, minced garlic (natural), vegetarian Worcestershire sauce (natural), salt, and black pepper. Adjust seasoning to taste for a perfect balance of tang and savory notes.
- Combine all ingredients: In a large mixing bowl, combine cooked penne, chopped vegetables, and torn basil. Pour the dressing over the top and toss gently until everything is well coated.
- Add finishing touches: If desired, sprinkle plant-based cheese (plant-based) over the salad for creamy richness. Chill the salad in the refrigerator for at least 30 minutes to let the flavors meld beautifully before serving.
Notes
- Cook pasta al dente to maintain a nice texture without becoming mushy.
- Use fresh basil for aromatic and bright flavor.
- Refrigerate the salad to deepen and marry the flavors fully.
- Adjust acidity by adding a touch of maple syrup (natural) or honey (natural) for milder dressing.
- Toss gently and add dressing gradually to avoid soggy pasta and veggies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 5g
- Sodium: 220mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg
Keywords: penne pasta salad, basil pasta salad, summer salad, plant-based, vegetarian, pasta salad
