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Pasta Salad with Basil Vinaigrette

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.
Prep Time20 minutes
Cook Time10 minutes
Chilling Time1 hour
Total Time1 hour 30 minutes
Servings: 8

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

  • Cook the pasta according to package instructions, adding the unpeeled garlic cloves to the boiling water.
  • Drain the pasta, remove garlic cloves, peel them, and set aside for the vinaigrette.
  • Let the pasta cool completely.
  • In a large mixing bowl, combine tomatoes, peppers, olives, and chives.
  • Add the cooled pasta to the vegetable mixture and toss gently.
  • In a blender or food processor, combine basil, white wine vinegar, and the peeled cooked garlic.
  • Blend until smooth.
  • With the motor running, slowly pour in the olive oil in a thin stream.
  • Continue blending for 30 seconds until smooth and emulsified.
  • Pour the basil vinaigrette over the pasta salad.
  • Toss until all ingredients are evenly coated.
  • Season with sea salt and freshly ground black pepper.
  • Chill for at least 1 hour to allow flavors to meld.
  • Serve cold and enjoy!

Notes

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.