Basil vegetable pasta salad is a refreshing and vibrant dish packed with colourful vegetables tossed in fragrant basil dressing. Perfect for picnics, barbecues, summer gatherings or a light meal. It is a vegan dish.
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This cold pasta salad 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 recipe is that it is a unique take on classic pesto. I have used pumpkin seeds instead of pinenuts to make basil dressing. The pumpkin seeds impart a nutty taste and enrich the green hue of pasta salad.
Ingredients
- 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.
See the recipe card for quantities.
Step by Step Instructions
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 basil vegetable 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 ing 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.
Related
Looking for other pasta recipes? Try these:
Pairing
KEEP IN TOUCH
Do let me know if you try this simple basil vegetable pasta salad recipe. If you like this recipe kindly consider rating it using stars in the comment section or on the recipe card to help more people find this recipe online. You can stay up to date by following me on Facebook, Pinterest, Instagram or subscribing to my Youtube channel. Or why not subscribe to my blog and get simple recipes straight to your inbox?
📖 Recipe Card
10 Minute Cold Basil Veggie Pasta Salad
Equipment
- 1 Mixing Bowl
- 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
- 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 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 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.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, red onion, cucumber, bell pepper, cabbage, and 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
Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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