This Pasta Salad with Basil Vinaigrette is a refreshing, colorful, Mediterranean-inspired dish filled with juicy tomatoes, crisp peppers, briny olives, and tender pasta tossed in a fragrant homemade basil dressing. Light, bright, and full of fresh summer flavors, it’s the perfect make-ahead salad for parties, outdoor gatherings, or weekly meal prep.

Why You’ll Love This Recipe

You’ll adore this recipe because it’s fresh, vibrant, healthy, and incredibly easy to prepare. The basil vinaigrette infuses the pasta with herbaceous, garlicky richness while the vegetables add crunch and natural sweetness. It’s naturally vegetarian, endlessly customizable, and ideal for feeding a crowd. Plus, it tastes even better after chilling—making it perfect for picnics, BBQs, potlucks, lunch boxes, and warm-weather meals.

Pasta Salad with Basil Vinaigrette

There’s nothing quite like a cold pasta salad on a warm day, and this Pasta Salad with Basil Vinaigrette takes the concept to a whole new level. Instead of relying on heavy mayonnaise or bottled dressings, this recipe uses a bright, herb-packed vinaigrette made with fresh basil, garlic, white wine vinegar, and extra-virgin olive oil. The result is a bowl full of Mediterranean sunshine—light, fragrant, and bursting with color.

One of the standout features of this pasta salad is the incredible flavor balance. The juicy red and yellow cherry tomatoes bring natural sweetness, the olives contribute briny depth, and the peppers add a refreshing crunch. Tossed together with al dente pasta, the dish becomes satisfying without being heavy, making it the perfect warm-weather side dish—or even a main course.

The basil vinaigrette is truly the heart of this recipe. Made by blending cooked garlic cloves with fresh basil and vinegar, it’s incredibly aromatic, smooth, and flavorful. Cooking the garlic in the pasta water softens its sharpness, giving the dressing a mellow, sweet, creamy texture that coats every ingredient beautifully. Once blended with olive oil, it transforms into a luscious green dressing that tastes like summer in a spoonful.

Another reason you’ll love this salad is its versatility. You can serve it at a backyard barbecue, pack it for lunch, pair it with grilled meats, or enjoy it as a vegetarian main dish. It holds up well in the refrigerator and actually tastes better after resting, allowing the flavors to meld into something even more delicious.

This pasta salad is also a celebration of texture. From the firm bite of the pasta to the juicy burst of cherry tomatoes, the crisp peppers, and the soft, aromatic basil vinaigrette, every forkful is a delightful contrast of flavors and sensations. It’s refreshing, satisfying, and crave-worthy all at once.

For those who enjoy meal prepping, this recipe is a dream. It stores beautifully, doesn’t wilt quickly like leafy salads, and stays vibrant for days. The vinaigrette keeps the ingredients glossy and flavorful without making them soggy. It’s one of those dishes that tastes restaurant-quality but requires minimal effort in the kitchen.

The colorful presentation also makes this pasta salad irresistible. The combination of red tomatoes, yellow tomatoes, dark olives, bright peppers, and fresh green herbs creates a stunning rainbow effect that instantly draws attention on any buffet table. It’s the kind of dish that makes guests ask, “What is that? It looks amazing!”

If you’re a fan of Mediterranean cuisine, this recipe brings together all the best elements—olive oil, herbs, garlic, tomatoes, peppers, and olives. The flavors feel classic yet modern, fresh yet comforting. It encapsulates everything people love about sun-drenched Mediterranean cooking.

Even better, this recipe is easy to adapt for dietary needs. You can use gluten-free pasta, add protein like grilled chicken or chickpeas, swap vegetables based on the season, or double the recipe for large crowds. It’s effortless cooking with maximum payoff.

Most importantly, this pasta salad is a reminder of how simple ingredients—when combined thoughtfully—can create an extraordinary dish. Whether you’re hosting a gathering, preparing a weekday meal, or simply craving a bright and flavorful side dish, this Pasta Salad with Basil Vinaigrette will become a staple in your kitchen.

Servings & Time

Servings: 6–8
Prep Time: 20 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes

Ingredients

Pasta & Vegetables

• 250 g small pasta

• 3 cloves garlic, unpeeled

• 2 cups yellow cherry tomatoes, halved

• 2 cups red cherry tomatoes, halved

• ¼ cup black olives, pitted and halved

• ¼ cup green olives, pitted and halved

• 2 tbsp fresh chives, chopped

• ½ red bell pepper, diced

• ½ yellow bell pepper, diced

Basil Vinaigrette

• ½ cup fresh basil

• 4 tbsp white wine vinegar (or to taste)

• 7 tbsp extra-virgin olive oil

• Sea salt

• Freshly ground black pepper

Instructions

1. Cook the pasta according to package instructions, adding the unpeeled garlic cloves to the boiling water.

2. Drain the pasta, remove garlic cloves, peel them, and set aside for the vinaigrette.

3. Let the pasta cool completely.

4. In a large mixing bowl, combine tomatoes, peppers, olives, and chives.

5. Add the cooled pasta to the vegetable mixture and toss gently.

6. In a blender or food processor, combine basil, white wine vinegar, and the peeled cooked garlic.

7. Blend until smooth.

8. With the motor running, slowly pour in the olive oil in a thin stream.

9. Continue blending for 30 seconds until smooth and emulsified.

10. Pour the basil vinaigrette over the pasta salad.

11. Toss until all ingredients are evenly coated.

12. Season with sea salt and freshly ground black pepper.

13. Chill for at least 1 hour to allow flavors to meld.

14. Serve cold and enjoy!

Tips

Ingredient Substitutions

• Swap white wine vinegar with apple cider vinegar or lemon juice.

• Use mozzarella pearls or feta for added creaminess.

• Add capers, artichokes, or sun-dried tomatoes for extra Mediterranean flair.

Make-Ahead & Storage

• Keeps well in the fridge for up to 3 days.

• Add fresh basil right before serving for maximum aroma.

• If making ahead, reserve some vinaigrette to refresh the salad later.

Serving Variations

• Serve alongside grilled chicken, salmon, or steak.

• Add chickpeas for added protein.

• Use tri-color pasta for extra color.

Avoid Common Mistakes

• Don’t overcook pasta; it must stay firm.

• Don’t skip chilling—the flavor improves significantly.

• Add dressing right before chilling to avoid absorbing too much.