Celebration Ready: The Ultimate Balsamic Basil Pasta Salad for Every Gathering
Oh, don’t get ahead of yourselves now! When I mention a “Pea,” I know my mom and mother-in-law probably just scrolled past this intro, buzzing with excitement. But this particular “Pea” doesn’t belong to me, not in the way you might be thinking.
This special “Pea” is for someone truly wonderful, someone a group of us food blogger friends are virtually celebrating today with a surprise baby shower! So, get ready to feel the love, Maria, because this one’s for you! Surprise!
For those who may not know, Maria and her sweet husband, Josh, are expecting their first baby – a baby boy – and he’s due next month! The anticipation is palpable, and we couldn’t be more thrilled to welcome their little one into the world. It feels like just yesterday we were sharing blogging tips, and now we’re celebrating a new life!
Many of you might already be familiar with Maria through her fantastic blog, Two Peas and Their Pod, where she shares an abundance of delicious recipes and culinary inspiration. Maria and I have been friends almost since we both embarked on our blogging journeys, back around 2008. Over the years, our shared passion for food and community has forged a strong bond. I consider myself incredibly lucky to have visited her in Salt Lake City the past two summers, and I eagerly await our next opportunity to connect. Maria and Josh are genuinely some of the kindest people I’ve ever had the pleasure of knowing, and I am beyond excited to witness them embrace the wonderful adventure of parenthood. Just talking about it brings a tear to my eye; I truly adore babies!
But enough about my sentimental side – let’s talk about this celebration! And what’s a party without delightful crafts, heartfelt wishes, and, of course, an abundance of delicious food? For this virtual baby shower, I wanted to contribute something that always guarantees smiles and satisfies a crowd: a fantastic pasta salad.
The Perfect Party Companion: Balsamic Basil Pasta Salad
My go-to Pasta Salad with Balsamic Basil Vinaigrette has been a staple at countless potlucks and family gatherings for years, consistently earning rave reviews. What truly elevates this salad from good to extraordinary is its vibrant, fresh dressing. It’s incredibly simple to prepare, yet its impact on the overall flavor profile is profound, perfectly complementing the pasta and an array of crisp vegetables.
Crafting the Ideal Pasta Salad Base
For this recipe, I opt for whole wheat rotini pasta, though regular rotini works just as well if you prefer. The corkscrew shape of the rotini is excellent for trapping and holding onto that luscious dressing and all the delicious bits of vegetables. Whole wheat pasta also adds a delightful nutty flavor and an extra boost of fiber, making this dish both satisfying and nutritious. Paired with a medley of fresh, colorful vegetables and hearty chickpeas, it creates a well-rounded and visually appealing dish.
- Grape Tomatoes: Halved grape tomatoes burst with sweet, juicy flavor, adding a bright pop of color and freshness.
- Broccoli Florets: Small, tender broccoli florets provide a wonderful crunch and a dose of healthy greens. Blanching them slightly with the hot pasta water is a clever trick to ensure they are perfectly crisp-tender.
- Red Onion: Thinly sliced red onion offers a mild, piquant bite that cuts through the richness of the dressing and other ingredients, adding a crucial layer of flavor.
- Olives: Whether you choose briny black olives or the more intensely flavored Kalamata olives, they contribute a delightful saltiness and Mediterranean flair that rounds out the savory notes.
- Garbanzo Beans (Chickpeas): Rinsed and drained chickpeas are a fantastic addition, transforming this side dish into a more substantial meal. They provide plant-based protein and fiber, making the salad more filling and incredibly satisfying. I personally love Bush’s Beans garbanzos for their consistent quality.
The Star of the Show: Balsamic Basil Vinaigrette
While the fresh ingredients are key, the heart and soul of this pasta salad truly lies in its balsamic basil vinaigrette. This dressing is a harmonious blend of classic flavors, elevated by the aromatic punch of fresh basil. It’s the kind of dressing that makes you want to lick the spoon!
- Balsamic Vinegar: The foundation of the dressing, balsamic vinegar brings a beautiful balance of tanginess and subtle sweetness. Its complexity enriches every bite.
- Olive Oil: A good quality extra virgin olive oil is essential, providing a smooth base and carrying the flavors of the other ingredients. It helps to emulsify the dressing, giving it a lovely consistency.
- Dijon Mustard: Just a teaspoon of Dijon mustard works wonders as an emulsifier, helping the oil and vinegar bind together for a creamy, cohesive dressing. It also adds a slight tangy, peppery kick.
- Garlic: A single garlic clove, fresh and finely processed, infuses the dressing with an undeniable aromatic depth that is simply irresistible.
- Fresh Basil Leaves: This is the secret ingredient that truly makes the dressing shine. A generous handful of fresh basil leaves, when blended, releases an incredibly fragrant and herbaceous aroma and flavor that perfectly complements the tangy balsamic and fresh vegetables. It’s truly what sets this vinaigrette apart from others.
- Salt and Pepper: A good pinch of coarse salt and freshly ground black pepper are crucial for seasoning the dressing and bringing out all the vibrant flavors. Always taste and adjust to your preference!
The beauty of this dressing is its simplicity. Just toss all the ingredients into a blender or food processor, and in about 30 seconds, you’ll have a perfectly emulsified, flavorful vinaigrette ready to transform your pasta salad.
One pro-tip for serving: don’t use all the dressing at once! Pasta salads tend to soak up the dressing as they sit, so saving a portion to add right before serving ensures your salad remains moist, flavorful, and vibrant. A final toss and a sprinkle of Parmesan cheese make it absolutely perfect.
This Balsamic Basil Pasta Salad is not just a recipe; it’s a testament to good food, good friends, and joyous occasions. I invite you to try this delightful recipe and also explore the incredible array of crafts and yummy food brought by the rest of our wonderful food blogger gang for Maria’s surprise shower! Be sure to stop by their blogs and, of course, give a huge shout-out to Maria!
Pasta Salad with Balsamic Basil Vinaigrette
Author: Aggie’s Kitchen
Yield: 6–8 servings 1x
Category: Salad, Main Dish
Method: Stovetop
This refreshing and flavorful Balsamic Basil Pasta Salad is a perfect dish for any gathering, from casual potlucks to celebratory baby showers. Made with whole wheat rotini, fresh vegetables, and protein-packed chickpeas, it’s all tied together with a vibrant, homemade balsamic basil vinaigrette that’s simply irresistible. Easy to make ahead, it’s a crowd-pleasing side or a light main course.
Ingredients
- 1 box whole wheat rotini pasta (approx. 16 oz or 450g, whole wheat is totally optional but recommended for added nutrition)
- 1 pint grape tomatoes, halved
- 2 cups fresh broccoli florets, cut into small, bite-sized pieces
- 1 small red onion, quartered and sliced thin
- 1 cup black or Kalamata olives, halved (or a mix for varied flavor)
- 1 can (approx. 15 oz or 425g) garbanzo beans (chickpeas), thoroughly rinsed and drained (I prefer Bush’s Beans garbanzos for their quality)
- good pinch of coarse salt and fresh ground black pepper, to taste
- grated Parmesan cheese, for serving and garnish
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For the Homemade Balsamic Basil Vinaigrette:
- 3/4 cup high-quality balsamic vinegar
- 3/4 cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 1 large garlic clove, peeled
- good pinch of coarse salt and fresh ground pepper (adjust to your preference)
- big handful of fresh basil leaves (about 1/2 cup packed)
Instructions
- Bring a large pot of salted water to a rolling boil. Cook the rotini pasta according to package directions until al dente.
- While the pasta is cooking, place the fresh broccoli florets in a colander in the sink. Once the pasta is ready, carefully pour the hot pasta and cooking water over the broccoli florets in the colander. This light blanching will gently cook the broccoli, making it crisp-tender. Drain the pasta and broccoli thoroughly and transfer them to a large mixing bowl. Allow to cool slightly while you prepare the dressing.
- In the meantime, prepare your delightful balsamic basil vinaigrette. Add the balsamic vinegar, olive oil, Dijon mustard, peeled garlic clove, a good pinch of coarse salt, fresh ground pepper, and the fresh basil leaves to a blender or food processor. Process the ingredients for about 30 seconds, or until the dressing is well blended and beautifully emulsified. The basil should be finely chopped and evenly distributed, giving the dressing a light green hue.
- Add about 1/4 of the prepared dressing to the slightly cooled pasta and broccoli in the large bowl. Gently toss to combine, ensuring the pasta is evenly coated. Next, add the halved grape tomatoes, thinly sliced red onions, rinsed garbanzo beans, and halved olives to the pasta salad. Add more dressing, tossing gently until all ingredients are well incorporated and coated. *Important Tip:* Do not use all of the dressing at this stage. Pasta salad tends to soak up the dressing as it chills, which can make it a bit dry if all is added initially. Save some extra dressing for right before serving.
- Cover the bowl and refrigerate the pasta salad for at least 2 hours. This allows the flavors to meld beautifully and ensures the salad is perfectly chilled.
- Before serving, retrieve the pasta salad from the refrigerator. Add any additional reserved dressing as desired and gently toss the salad once more to refresh. Taste for salt and pepper and add a good pinch of both if needed, as flavors can mellow when chilled. Serve this delicious pasta salad with a small bowl of grated Parmesan cheese on the side for garnish, allowing guests to add it to their preference. Enjoy!
Maria and Josh, we truly love you guys and are so incredibly excited to meet the third Pea in your pod! Congratulations on this beautiful journey, and we send you our warmest best wishes for everything ahead. xoxo
A big thank you to all the amazing bloggers who contributed to Maria and Josh’s virtual baby shower! Check out their incredible creations below:
Crafts for the Little Pea
Wenderly – Handmade Sweet Pea Cards
Our Best Bites – How To: Make a Diaper Cake Centerpiece
Refreshing Drinks for the Celebration
Simple Bites – Lemon Balm Infused Lemonade
Ingredients, Inc. – Healthy Fruit Punch
Food for My Family – Lemongrass Soda and Tiny Pea Babies
Heather’s Dish – Mixed Fruit Punch
She Wears Many Hats – Mini Pistachio Smoothies
Georgia Pelligrini – Watermelon Agua Fresca
Savory Bites to Share
With Style and Grace – Truffle Popcorn
Family Fresh Cooking – Baby Peas & Cheese Frittata
Barbara Bakes – Creamy Orange Fruit Dip and Fruit Skewers
Reluctant Entertainer – Nutella Berry Bruschetta
Sweet Treats to Indulge
Dorie Greenspan – French Lemon Cream Tart
TidyMom – Blue and Chocolate Cake Balls
i am baker – Baby Pea Baby Shower Cake
Brown Eyed Baker – Pavlova with Fresh Berries
Picky Palate – Chocolate Chip Oatmeal Cookie Sandwiches
What’s Gaby Cooking – Lemon Coconut Cupcakes with Cream Cheese Frosting
Cookin’ Canuck – Nutella & Cream Cheese Swirled Blondies
Kevin and Amanda – Baby Blue Chocolate Chip Oatmeal Cookie Cups
Sweetopia – Decorated Sugar Cookies (Elephant Theme)
Mountain Mama Cooks – Lavender Shortbread Cookies
Sweetapolita – Little Pea Sugar Cookie Pops
Bake at 350 – Petit Fours with Fondant Pea Pods
RecipeGirl – Baby Button Cookies
RecipeBoy – Mud Cups with Gummy Worms
Add a Pinch – Blackberry Tartlets
Dine and Dish – Oven Baked Cinnamon Apples
Vintage Mixer – Mint Chocolate Pudding Shots