I’m such a sucker for a good pasta salad. But it has to be a certain kind of pasta salad— and I’m definitely not talking about that mayonnaise-y kind. Fresh herbs, crunchy veggies, and perfectly cooked pasta smothered in delicious olive oil and spices. Yeah, that’s my kind of pasta salad.
And that’s exactly what I’ve whipped up for you today.
I think pasta salads are best made with a few simple ingredients. Nothing extravagant or too time consuming. Simple, light, and tasty.
The beauty of this recipe is that the whole thing can be whipped up in a mere 20 minutes, AND you probably have most of the ingredients already in your house. Whole wheat pasta mixed with crunchy veggies, creamy avocado, fresh basil, and a sweet and savory balsamic vinaigrette— sign me up! The flavors meld together beautifully and only get better over time (if there are even leftovers to begin with).
This salad makes a great picnic or BBQ side dish, especially because it can be made the night before and refrigerated until the guests arrive. I used whole wheat pasta for mine because I like that nuttier taste, but feel free to use normal white pasta or even gluten free pasta. I have tried this with brown rice pasta before and found it’s best to eat it right away. For some reason, the brown rice pasta doesn’t refrigerate very well and starts to get kind of hard. If you find any other gluten free pastas that work well, let me know in the comments!