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Vibrant Garlic and Basil Pasta Salad

This pasta salad combines cooked rotini with a tangy vinaigrette infused with roasted garlic and fresh basil, creating a dish with a chewy texture and bright, colorful vegetables. The salad features a mix of crunchy cucumbers, cherry tomatoes, and herbs, resulting in a lively, satisfying dish that highlights simple ingredients and refreshing flavors.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz rotini pasta uncooked
  • 2 cloves garlic roasted
  • 4 tablespoons olive oil divided, some for roasting garlic
  • 1/4 cup fresh basil chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cucumber cucumber diced
  • 1 tablespoon red wine vinegar for dressing
  • to taste salt and pepper for seasoning

Equipment

  • Large pot
  • Colon strainer or colander
  • Mixing bowl
  • Whisk
  • Serving Spoon

Method
 

  1. Bring a large pot of salted water to a rolling boil. Add the rotini and cook according to package instructions until al dente, usually about 8-10 minutes. Drain and rinse under cold water to cool the pasta quickly, then set aside.
  2. While the pasta cooks, slice the garlic cloves in half, toss them with a tablespoon of olive oil, and spread on a baking sheet. Roast in a 400°F (200°C) oven until fragrant and golden, about 10 minutes. Once cooled, mash the roasted garlic into a smooth paste or finely chop.
  3. Add the cooked pasta into a large mixing bowl. Drizzle with the remaining olive oil and toss gently to coat evenly, which helps keep the pasta from sticking and adds flavor.
  4. In a small bowl, whisk together the mashed roasted garlic, red wine vinegar, a pinch of salt, and pepper to create a tangy dressing. Pour the dressing over the pasta and toss thoroughly to distribute evenly.
  5. Slice the cherry tomatoes in half and dice the cucumber. Add both to the pasta, then sprinkle chopped basil over the top.
  6. Gently fold all ingredients together until the vegetables are evenly incorporated and the dressing coats every piece. Adjust seasoning with salt and pepper to taste.
  7. Serve the pasta salad immediately or refrigerate for at least 30 minutes to let the flavors meld. It should look vibrant with the colorful vegetables and have a slightly chewy, coated pasta texture.

Notes

This salad can be customized with additional vegetables or protein like grilled chicken or mozzarella cheese. For best flavor, let it chill in the fridge before serving.