Bow Tie Pasta with Basil Vinaigrette
Ingredients
Bow Tie Pasta Salad
- 1 box Bow Tie pasta cooked al dente according to package instructions
- 1 red pepper capsicum large dice
- 1/2 red onion small dice
- 2 large handfuls of snow peas blanched cold shocked and chopped into large pieces
- 1 recipe of basil vinaigrette recipe below
Basil Vinaigrette
- 1 small garlic clove
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 1 cup tightly packed fresh basil leaves washed and dried well
- 1/4 cup red wine vinegar
- 1/2-3/4 cup olive oil
Instructions
Bow Tie Pasta Salad
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Toss together all salad ingredient except for the vinaigrette.
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Add 1/3 of the dressing and toss well. Taste. Add more dressing as desired.
Basil Vinaigrette
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Place garlic, salt, pepper, 1/2 of the basil, and red wine vinegar into a blender and blend until smooth.
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With the blender running, slower drizzle the olive oil into the blender creating an emulsified dressing.
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Taste and add more oil if the dressing is too acidic.
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Coarsely chop the remaining basil and stir into the dressing. A couple of leaves can be reserved for garnish if desired.
Recipe Notes
**Be careful to not overcook the pasta. Cook until al dente, drain and run under cold water to stop the cooking process.
**Blanch the snow peas in boiling water for 30 seconds or less. Alternatively they can be used raw but be sure to trim them and string them.
**The vinaigrette is meant to be more acidic with pasta salad. If using this vinaigrette for a green salad add a bit more olive oil to cut down on the acidity.
**This recipe was written to have texture to it which is why 1/2 the basil is reserved and then stirred in later. If a smooth texture is preferred simply add the full amount of the basil into the blender.
**When making this pasta salad in advance of serving reserve a bit of the vinaigrette. Just before serving, taste and to see if more dressing is needed. While sitting the pasta will soak up the dressing and may cause it to dry out.