Basil Oil Pasta Salad
A fresh, colorful, and flavorful pasta salad, perfect for summer meals. The homemade basil oil brings a fragrant Mediterranean touch that elevates simple everyday ingredients.
Ready in
45 min
Prep
15 min
Cook
10 min
Total
45 min
Servings
3
Difficulty
Easy
Calories
420
Pot
Colander
Blender
Mixing bowl
Knife
Quantities adjust from the original 3 servings. Fixed items stay unchanged.
For the salad
For the basil oil
- 1
Make the basil oil
5 min1Make the basil oil
5 minAdd the basil leaves, garlic, olive oil, and a pinch of salt to a blender. Blend until smooth, glossy, and fragrant.
Taste and adjust the seasoning if needed.
- 2
Cook and cool the pasta
10 min2Cook and cool the pasta
10 minCook the pasta in salted boiling water according to the package instructions. Drain and rinse under cold water to stop the cooking process.
Allow the pasta to drain completely before assembling the salad.
- 3
Prepare the ingredients
5 min3Prepare the ingredients
5 minCut the cherry tomatoes, slice the mozzarella into bite-sized pieces, finely slice the shallot, and wash the arugula.
Use fresh mozzarella for the best texture.
- 4
Assemble the salad
3 min4Assemble the salad
3 minPlace the cooled pasta in a large bowl. Add the tomatoes, mozzarella, shallot, and arugula.
Mix gently to keep the ingredients intact.
- 5
Season
2 min5Season
2 minPour the basil oil over the salad and toss gently until everything is evenly coated.
Avoid overmixing to preserve the mozzarella.
- 6
Optional rest
20 min6Optional rest
20 minRefrigerate for 15–20 minutes before serving to allow the flavors to develop.
This step enhances the basil flavor throughout the salad.
- 7
Serve
1 min7Serve
1 minServe cold with crusty bread or alongside grilled meats and vegetables.
Perfect for picnics, barbecues, and summer lunches.
Tips
- Use good-quality olive oil for the basil dressing.
- Prepare it ahead for even better flavor.
- Add toasted pine nuts for extra texture.
- Calories
- 420
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