By Nicole Dragon

basil vinaigrette pasta salad

bright, refreshing and tastes like summer

Click here to watch the Reel I made of this recipe

basil vinaigrette pasta salad

Servings

Author

Nicole Dragon

INGREDIENTS

1 box pasta (I use gluten free jovial fusilli)
5oz arugula
1/2 cup sun dried tomatoes, chopped
Fresh basil
Fresh chives, chopped (optional)

For the basil vinaigrette

2-3 cups fresh basil (I use 1 bunch)
1 lemon, zest & juice
1 small shallot, roughly chopped
1/3 cup olive oil, more as needed
1 teaspoon honey
1/4 tsp red pepper flakes
Salt & pepper to taste

Print

INSTRUCTIONS

Cook pasta in salted water until al dente.
Meanwhile add basil, chopped shallot, lemon juice, zest, honey, red pepper flakes, salt and pepper to a blender. Blend together and stream in olive oil to emulsify (fancy word for combine). You can also combine everything and blend in a personal size blender.
Pour the dressing over the warm pasta. Add in chopped sundried tomatoes and arugula. Tear some fresh basil over the top and add in chopped chives.
Serve slightly warm or at room temperature.

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basil vinaigrette pasta salad

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Cooked Up Confessions & All The Kitchen Tea

hi there.

Welcome to The Food Dragon – that’s me- I’m Nicole Dragon and yes, my last name is really Dragon. My love for cooking started when I was just a toddler. I was obsessed with The Food Network and was watching cooking shows more than cartoons.

I love creating recipes with real whole ingredients that make you feel good and never lack flavor. Here you’ll find all my favorite recipes, kitchen hacks, and more. Follow along & let’s get cooking!