Basil Vinaigrette Pasta (The ONLY summer pasta you need)!

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I bought 2 lbs of basil last weekend at the farm. Who am I? And am I planning to cook for an army of humans? Obviously Basil Vinaigrette Pasta was the natural way to put all of it to use! We already know and love my basil vinaigrette and this is the perfect way to adapt it into a pasta!



 

Why I Love This Recipe

If you've never made basil vinaigrette before, you need to drop whatever you're doing right this very minute, go to the store, buy all the ingredients, and then go find yourself a blender. It's the best multi-use sauce you could possibly make this summer, and it goes on EVERYTHING. You can put it on pasta, you can put it on chicken, you can put it on toast, and even on eggs! Like literally - case in point right here. But today, it's on this Basil Vinaigrette Pasta.

This time around the basil vinaigrette is getting tossed with some fresh short pasta and some summer veggies. It's perfection. The zucchini gives it some bite, the basil infuses everything it touches and the pasta is al dente just the way I like it. It's truly one of the easiest summer pasta dishes you could make! Serve it hot, cold or at room temperature and you're in business! And it will double as an incredible leftover lunch the next day! I know I said this is the only summer pasta recipe you'll need but I have another one to add to that list: my epic Summer Ratatouille Pasta recipe is an essential to this season!

And if you want to make a double batch of basil vinaigrette - be my guest! I made a triple batch and then froze it in ice cube trays so I could pop a few out whenever needed and use it on basically every summer recipe from now until October! It's also the best hack for winter when all the amazing fresh produce isn't as abundant everywhere. So if you need to add a little pizazz to any dish at a moment's notice, you can just pop a frozen cube of basil vinaigrette out of your freezer and voila, you have a little touch of summer in the dead of winter!

Ingredients & Substitutions

  • Pasta
  • Olive Oil
  • Garlic
  • Shallots
  • Red Pepper Flakes
  • Zucchini
  • Kosher Salt
  • Black Pepper freshly cracked
  • Lemon
  • Fresh Basil
For the Basil Vinaigrette
  • Shallot
  • Fresh Basil
  • Garlic
  • Red Pepper Flakes
  • Olive Oil
  • Red Wine Vinegar
  • Salt

*For a full list of ingredients and instructions please see recipe card below.

How to Make Basil Vinaigrette Pasta

Step 1: Cook the pasta according to the package directions until al dente. Drain and set aside.

Step 2: In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant.

Step 3: Add the zucchini and saute until just soft.

Step 4: Add the pasta and ½ cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed.

Step 5: Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve.

Step 6: Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.

How to Store Basil Vinaigrette Pasta

You can store the pasta in the fridge for 2-3 days. The vinaigrette can stay in the fridge for a week

How to Freeze Basil Vinaigrette Pasta

I'd say rather freeze the vinaigrette and have it on hand. Whenever you feel like having a quick meal, boil some fresh pasta and follow the instructions in the recipe.

Tips & Tricks

While we automatically think of basil as a pasta pairing, feel free to use any flavored vinaigrette you love. I find they last up to a week in the fridge, so I always have at least one vinaigrette going at a time.

FAQs

Can I use another type of vinegar?

Yes, unless its something flavored or very specific like apple cider vinegar, feel free to swap with another vinegar like white wine vinegar or rice vinegar.

Can I add other veggies?

Certainly- you can add other veggies/protein to this pasta to mix it up / use what is in your fridge. Asparagus would be great too!

Similar Recipes

If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today

Basil Vinaigrette Pasta

Author: Gaby Dalkin
5 from 31 votes
My famous Basil Vinaigrette tossed into a summer pasta is the recipe of the summer!! You'll be obsessed!
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 people

Ingredients
  

  • 1 pound pasta
  • 2 tablespoons olive oil
  • 2 cloves garlic
  • 2 shallots thinly sliced
  • ½ teaspoon red pepper flakes
  • 1 zucchini cut into coins and quartered
  • Kosher salt and freshly cracked black pepper
  • 1 lemon juiced
  • Fresh basil and parmesan to garnish

For the Basil Vinaigrette:

  • 1 shallot roughly chopped
  • 2 cups tightly packed fresh basil leaves stems removed (about 4 ounces)
  • 1 clove garlic
  • ½ teaspoons red pepper flakes
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt

Instructions
 

  • Cook the pasta according to the package directions until al dente. Drain and set aside.
  • In a large skillet, heat the olive oil over medium heat. Add the garlic and shallot and red pepper flakes and sauté until fragrant. Add the zucchini and saute until just soft. Add the pasta and ½ cup of basil vinaigrette and toss to combine. Add more basil vinaigrette as needed. Season with salt and pepper and lemon juice and serve.

For the Basil Vinaigrette:

  • Combine all the ingredients for the basil vinaigrette in a high powered blender and blend for 60 seconds until very smooth. Taste and adjust salt and pepper as needed.

Notes

While we automatically think of basil as a pasta pairing, feel free to use any flavored vinaigrette you love. I find they last up to a week in the fridge, so I always have at least one vinaigrette going at a time.

Nutrition Information

Calories: 507kcal | Carbohydrates: 62g | Protein: 11g | Fat: 24g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Sodium: 403mg | Potassium: 359mg | Fiber: 4g | Sugar: 4g | Vitamin A: 591IU | Vitamin C: 18mg | Calcium: 49mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

53 Comments

  1. 5 stars
    Amazing! This will be my new standard. I also added a little mustard to brush on chicken .
    Thank you!!!

  2. 5 stars
    This vinaigrette and the cilantro vinaigrette are SO amazing!! And versatile!! Just today I was improvising a minestrone and it needed some oomph. Thank you very much Basil Vinaigrette!! I had frozen it in ice cube trays……so convenient! It added that extra something something that made the soup over the top delicious! If you haven’t tried either of these you are missing out!!

  3. 5 stars
    Oh Em Gee. Wasn't so sure about this recipe but it came together beautifully. Unfortunately, everyone loved it so much that there are no leftovers. I did kick up the red pepper flakes because we like a kick to everything. Almost put in some bell peppers but decided to make as written.
    Do you think that either yellow or orange bell peppers would work?

  4. 5 stars
    Wow, this recipe was a big hit here tonight. Neither my husband nor my ten year old daughter care for zucchini but they devoured this pasta. Such a light and fresh summer dinner! This is going on rotation all summer long.

  5. If I am using the basil vinaigrette on your pizza recipe could I sub the red wine vinegar for balsamic vinegar or apple cider? With COVID I can't find red wine in my small neighborhood San Fran speciality shops and don't want to go to Whole Foods.

  6. 5 stars
    Wellllllll that was delicious. And simple. And bright. And satisfying. And comforting. And delicious... Bye. I’ll be making this every night for the rest of summer. Thanks! Topped ours with mozzarella balls and it was luscious.

  7. Hi Gaby,
    Thank you for this Basil Vinaigrette recipe. It looks delicious and easy.
    Have a great weekend.
    Lucy

  8. 5 stars
    Gaby, I used to be scared of cooking until I read about you in the Daily News. I immediately ordered your new cookbook. I've been trying your recipes and guess what? You have made me cook the scared right out of me. Thank you for making recipes that are a delicious delight!

4.97 from 31 votes (16 ratings without comment)

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