Pasta salads can be made out of just about any ingredients you’d like. The only real requirement is that it has—you guessed it!—pasta as the base and some type of dressing. With even the word “dressing” open to interpretation, that means you’re open to a seemingly endless list of possibilities for your pasta.
But even with about a bazillion options available to me, I still prefer to keep my pasta salad plain and simple. To me, there is little that is more satisfying than pasta with good olive oil, herbs, and salt, so I decided to turn this delicious combo into an easy pasta salad recipe over the weekend.
The ingredients and methods won’t shock you—there’s nothing outrageous here, just a simple recipe that has flavors that work incredibly well together.
Herbed Pasta Salad
10 oz. whole wheat rotini
2 cloves garlic, minced
1/3 cup extra virgin olive oil
1/4 cup parsley, chopped
1/4 cup basil, chopped
1 Tbsp. lemon juice
Salt and pepper, to taste
- In a large pot, bring salted water to a rapid boil and cook the rotini until al dente. Drain and then let cool to room temperature.
- In a small pan, cook the garlic in one tablespoon of the olive oil for 30 seconds to 1 minute. Remove from the heat and let cool to room temperature. Add the remaining oil and the parsley, basil, and lemon juice and stir.
- In a large mixing bowl, combine the pasta and the herb mixture and toss until all the pasta is coated. Season with salt and pepper and serve at room temperature.