If you love good cold pasta salad but always end up picking around mayo or feta, this one is for you. This cold basil pasta salad skips both – no mayo, no cheese and no dairy as well. It comes together in just 10 minutes, perfect for picnics or BBQs.
This healthy cold pasta salad gets all the flavour from garlic basil dressing and a colourful mix of crisp vegetables. It is the best option on hot summer days when you crave something cold but don’t want to spend hours in the kitchen preparing meals.
The key part of this fresh basil vegetable pasta salad recipe is that it is a unique take on classic pesto. I have used pumpkin seeds instead of pine nuts to make basil dressing. The pumpkin seeds impart a nutty taste and enrich the green hue of pasta salad.
This summer vegetable pasta salad with basil dressing is perfect for meal prep, summer lunch, to take to a picnic, potlucks, summer events or BBQ.
Notes On Ingredients
Here’s everything you’ll need to make this recipe. Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Vegetables: Red onion, cabbage, bell pepper, cucumber and baby plum tomatoes.
- For Basil Sauce: Fresh basil leaves, pumpkin seeds, garlic, lemon, extra virgin olive oil, salt and crushed black pepper.
- Pasta: I have used spirali/cavatappi pasta. Check “Substitutions and Variations” section for alternative pasta options.
How To Make Cold Basil Pasta Salad?
As always, I recommend watching the recipe video and checking out these step-by-step instructions first. Then you can find the full recipe with the exact measurements in the recipe card below!
Step 1: Cook the pasta in boiling salt water until al dente.
Step 2: While the pasta cooks, prepare all the vegetables by washing and chopping as needed.
Step 3: Grind fresh basil leaves, garlic, pumpkin seeds, olive oil, salt, pepper and lemon juice to a smooth sauce in a blender or small grinder. Add a splash of water if necessary while grinding.
Step 4: Drain and rinse cooked pasta under cold water to cool it down and stop the cooking process. Set aside.
Step 5: Combine the cooked and cooled pasta, red onion, cucumber, bell pepper, cabbage, and baby plum tomatoes in a large mixing bowl.
Step 6: Pour basil dressing over the pasta and vegetables.
Step 7: Toss everything together until well coated. Keep it in the fridge until ready to serve.
Enjoy the delicious cold vegan pasta salad.
Check out more pasta salad recipes on the blog – kid friendly vegetable pasta salad, creamy vegetable pasta salad and vegetarian Greek pasta salad
Substitutions and Variations
Vegetables: Try more vegetables such as carrot, corn, mixed bell peppers, olives or steamed broccoli.
Pasta: Use pasta shapes like cavatappi/spirali, rotini, fusilli, or penne that have nooks and crannies to help hold onto the sauce and vegetables.
Storage
Store the leftover salad in an airtight container in the fridge. It will stay good for up to 3 days.
Tips and Tricks
Cook Al Dente: Cook the pasta just until al dente. Overcooked pasta will make the pasta too soft and it might break apart when mixed with the other ingredients.
Cold Water: Run boiled pasta under cold running water in a colander to prevent it from cooking further and sticking to each other.
Properly Drained Pasta: Allow pasta to cool slightly before combining with vegetables and basil sauce.
Little Water: Add a splash of water if necessary to ease the grinding process and to get the right consistency.
FAQ
Absolutely, this healthy pasta salad is perfect to make ahead and holds up well in the fridge for make ahead lunches or a picnic.
I wouldn’t suggest freezing, as the fresh vegetables lose their crispy texture and become watery after thawing. Even pasta may become softer, affecting the overall texture of salad.
10 Minute Cold Basil Veggie Pasta Salad
Equipment
- 1 Spoon
- 1 Blender
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 80 gms spirali pasta/cavatappi pasta
- 1.5 litres water
- 7-8 sprigs fresh basil leaves
- 1 clove garlic
- 2 teaspoons pumpkin seeds
- 1 teaspoon lemon juice
- 2 teaspoons extra virgin olive oil
- salt as required
- black pepper as required
- ⅓ cup cabbage shred
- ¼ cup red onion chop finely
- ¼ cup red bell pepper chop finely
- ⅓ cup cucumber chop finely
- 3 baby plum tomatoes slice
Instructions
- Cook the 80 gms spirali pasta/cavatappi pasta in boiling salt water until al dente.80 gms spirali pasta/cavatappi pasta, 1.5 litres water
- While the pasta cooks, prepare all the vegetables by washing and chopping as needed.
- Grind 7-8 sprigs fresh basil leaves, garlic, 2 teaspoons pumpkin seeds, 2 teaspoons extra virgin olive oil, salt , black pepper and 1 teaspoon lemon juice to a smooth sauce in a blender or small grinder. Add a splash of water if necessary while grinding.7-8 sprigs fresh basil leaves, 2 teaspoons pumpkin seeds, 1 teaspoon lemon juice, 2 teaspoons extra virgin olive oil, salt , black pepper
- Drain and rinse cooked pasta under cold water to cool it down and stop the cooking process. Set aside.
- Combine the cooked and cooled pasta, ¼ cup red onion, ⅓ cup cucumber, ¼ cup red bell pepper, ⅓ cup cabbage, and 3 baby plum tomatoes in a large mixing bowl.⅓ cup cabbage, ¼ cup red onion, ¼ cup red bell pepper, ⅓ cup cucumber, 3 baby plum tomatoes
- Pour the creamy basil sauce over the pasta and vegetables
- Toss everything together until well coated. Keep it in the fridge until ready to serve.
Notes
Nutrition
Related
KEEP IN TOUCH
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