Description
Penne Basil Pasta Salad is a quick, refreshing, and colorful meal packed with fresh veggies, fragrant basil, and creamy plant-based cheese. Perfect for meal prep or on-the-go lunches, this light and vibrant pasta salad combines simple ingredients with a flavorful natural dressing for a satisfying and versatile dish.
Ingredients
Scale
Main Ingredients
- 2 cups penne pasta
- 1 cup fresh basil leaves
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1 cup red bell pepper, finely chopped
- 1/2 cup plant-based cheese (plant-based), cubed or crumbled
Dressing
- 3 tablespoons olive oil (natural)
- 1 tablespoon apple cider vinegar (natural)
- 1 teaspoon vegetarian Worcestershire sauce (natural)
- 1/2 teaspoon garlic powder (natural)
- Salt and pepper, to taste
Optional Add-ins and Garnishes
- Grilled chicken breast or chickpeas (for protein boost)
- Tofu cubes or avocado slices (vegan twist)
- Red pepper flakes or diced jalapeño (spicy kick)
- Toasted pine nuts or sliced almonds (nutty crunch)
- Chopped parsley or dill (fresh herbs)
- Extra torn basil leaves and olive oil (natural) for garnish
Instructions
- Cook the Penne: Bring a large pot of salted water to a boil. Add the penne pasta and cook according to package directions until al dente, usually about 9-11 minutes. Drain and rinse under cold water to stop the cooking process and cool the pasta for salad.
- Prepare the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber, and finely chop the red bell pepper. Tear fresh basil leaves into bite-sized pieces to release their fragrance.
- Mix the Dressing: In a small bowl, whisk together olive oil (natural), apple cider vinegar (natural), vegetarian Worcestershire sauce (natural), garlic powder (natural), salt, and pepper until well combined. This dressing ties the salad ingredients with balanced flavors.
- Combine Salad Ingredients: In a large mixing bowl, combine the cooled penne, vegetables, fresh basil, and plant-based cheese (plant-based). Pour the dressing over the top and toss gently so the flavors blend evenly without crushing the ingredients.
- Chill and Serve: Let the salad sit in the refrigerator for at least 30 minutes to allow the dressing to soak in. Serve chilled or at room temperature with optional garnishes such as extra torn basil leaves and a drizzle of olive oil (natural).
Notes
- Cook pasta just right: Aim for al dente to keep the salad from becoming mushy after chilling.
- Chill before serving: Refrigerate for better flavor melding and a cool, refreshing bite.
- Use fresh basil: Fresh herbs make a big difference in flavor and aroma.
- Balance your dressing: Adjust acidity and sweetness by tweaking apple cider vinegar (natural) or olive oil (natural) amounts to taste.
- Prep ahead: This salad holds well in the fridge for 2-3 days, making it perfect for meal prepping.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Appetizers
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 4g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg
Keywords: penne pasta salad, basil pasta, plant-based cheese salad, vegetarian pasta salad, summer pasta salad
