Spinach Basil Pasta Salad: A Vibrant and Flavorful Delight

This Spinach Basil Pasta Salad is a symphony of fresh flavors and vibrant colors, perfect for a light lunch, a refreshing side dish, or a potluck contribution that will disappear in minutes. Packed with nutritious spinach, fragrant basil, and your favorite pasta, this salad is incredibly versatile and easy to customize. Let’s dive into the recipe and explore the endless possibilities!

## Why You’ll Love This Spinach Basil Pasta Salad

* **Fresh and Flavorful:** The combination of spinach, basil, and a tangy dressing creates a burst of freshness in every bite.
* **Versatile:** Customize with your favorite vegetables, cheeses, and proteins.
* **Easy to Make:** This salad comes together quickly and requires minimal cooking.
* **Healthy:** Packed with vitamins, minerals, and antioxidants from the spinach and basil.
* **Perfect for any occasion:** From picnics to potlucks to weeknight dinners, this salad is always a crowd-pleaser.

## Ingredients You’ll Need

* **Pasta:** 1 pound of your favorite pasta shape (rotini, farfalle, penne, or fusilli work well)
* **Spinach:** 5 ounces of fresh baby spinach, washed and dried
* **Basil:** 1 cup of fresh basil leaves, roughly chopped
* **Cherry Tomatoes:** 1 pint of cherry tomatoes, halved
* **Red Onion:** 1/4 cup of red onion, thinly sliced or finely chopped
* **Pine Nuts or Walnuts (optional):** 1/4 cup of toasted pine nuts or chopped walnuts for added texture
* **Feta Cheese or Mozzarella (optional):** 1/2 cup of crumbled feta cheese or small mozzarella balls (bocconcini)
* **Olive Oil:** 1/4 cup of extra virgin olive oil
* **Lemon Juice:** 2 tablespoons of fresh lemon juice
* **Garlic:** 2 cloves of garlic, minced
* **Dijon Mustard:** 1 teaspoon of Dijon mustard
* **Honey or Maple Syrup (optional):** 1 teaspoon for a touch of sweetness
* **Salt and Pepper:** To taste

## Equipment You’ll Need

* Large pot
* Colander
* Large mixing bowl
* Knife
* Cutting board
* Small bowl for dressing
* Whisk or fork

## Step-by-Step Instructions

### 1. Cook the Pasta

* Bring a large pot of salted water to a boil. Adding salt to the water seasons the pasta from the inside out.
* Add the pasta and cook according to package directions until al dente (slightly firm to the bite). Overcooked pasta will become mushy in the salad.
* Drain the pasta in a colander and rinse with cold water to stop the cooking process. This also helps to prevent the pasta from sticking together.
* Set aside to cool completely.

### 2. Prepare the Vegetables

* Wash and dry the baby spinach. Remove any tough stems.
* Wash and halve the cherry tomatoes.
* Thinly slice or finely chop the red onion. Soaking the red onion in cold water for a few minutes can help to reduce its sharpness.
* Roughly chop the fresh basil leaves. Reserve a few whole leaves for garnish, if desired.

### 3. Make the Dressing

* In a small bowl, whisk together the olive oil, lemon juice, minced garlic, Dijon mustard, honey (if using), salt, and pepper.
* Taste and adjust the seasonings as needed. Add more lemon juice for extra tanginess, honey for sweetness, or salt and pepper to taste.

### 4. Assemble the Salad

* In a large mixing bowl, combine the cooked pasta, spinach, basil, cherry tomatoes, and red onion.
* If using, add the toasted pine nuts or chopped walnuts and feta cheese or mozzarella balls.
* Pour the dressing over the salad and toss gently to coat all the ingredients evenly. Be careful not to over-mix, as this can bruise the spinach and basil.

### 5. Chill and Serve

* Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld together. Chilling the salad also helps to prevent it from becoming soggy.
* Before serving, give the salad a gentle toss and adjust the seasonings if necessary.
* Garnish with fresh basil leaves, if desired.

## Tips and Variations

* **Pasta Choice:** Experiment with different pasta shapes and sizes. Gluten-free pasta can also be used.
* **Vegetables:** Add other vegetables such as cucumber, bell peppers, zucchini, or sun-dried tomatoes.
* **Protein:** Add grilled chicken, shrimp, chickpeas, or white beans for a heartier salad.
* **Cheese:** Try different types of cheese such as Parmesan, goat cheese, or ricotta salata.
* **Herbs:** Add other fresh herbs such as parsley, oregano, or thyme.
* **Dressing:** Experiment with different dressings such as balsamic vinaigrette, Italian dressing, or pesto.
* **Spice:** Add a pinch of red pepper flakes for a touch of heat.
* **Make-Ahead:** This salad can be made ahead of time and stored in the refrigerator for up to 2 days. However, the spinach and basil may wilt slightly over time.
* **Toasting Nuts:** Toasting the pine nuts or walnuts enhances their flavor and adds a nice crunch to the salad. Toast them in a dry skillet over medium heat for a few minutes, or in the oven at 350°F (175°C) for 5-7 minutes, until golden brown.
* **Lemon Zest:** Add a teaspoon of lemon zest to the dressing for extra citrus flavor.
* **Garlic Lovers:** If you love garlic, add an extra clove or two to the dressing.
* **Sweetness Adjustment:** If you prefer a sweeter dressing, add more honey or maple syrup to taste.
* **Acidic Balance:** If the dressing is too acidic, add a pinch of sugar or a small amount of honey or maple syrup to balance the flavors.
* **Creamy Version:** For a creamier version, add a tablespoon or two of mayonnaise or Greek yogurt to the dressing.
* **Avocado:** Adding diced avocado just before serving can provide a creamy texture and healthy fats.

## Serving Suggestions

* Serve as a light lunch or a refreshing side dish.
* Bring to potlucks, picnics, and barbecues.
* Pair with grilled chicken, fish, or vegetables.
* Serve as a vegetarian main course.

## Nutritional Information (Approximate per serving)

* Calories: 350-450
* Protein: 10-15g
* Fat: 15-25g
* Carbohydrates: 40-50g
* Fiber: 3-5g

*Note: Nutritional information may vary depending on the specific ingredients used.*

## Storage Instructions

* Store the leftover salad in an airtight container in the refrigerator for up to 2 days. The spinach and basil may wilt slightly over time, but the salad will still be delicious.
* It is not recommended to freeze this salad, as the pasta and vegetables may become mushy when thawed.

## Spinach Basil Pesto Variation

For an even more intense basil flavor, consider making a spinach basil pesto to use as the dressing. Here’s a simple recipe:

* **Ingredients:**
* 2 cups fresh basil leaves
* 1 cup fresh spinach leaves
* 1/2 cup grated Parmesan cheese
* 1/3 cup pine nuts
* 2 cloves garlic
* 1/2 cup olive oil
* Salt and pepper to taste

* **Instructions:**
* Combine the basil, spinach, Parmesan cheese, pine nuts, and garlic in a food processor.
* Pulse until finely chopped.
* With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
* Season with salt and pepper to taste.

Use this pesto as the dressing for your pasta salad, adjusting the amount to your preference. You may need to thin it out with a little lemon juice or olive oil.

## Frequently Asked Questions (FAQs)

* **Can I use dried basil instead of fresh basil?**
While fresh basil is highly recommended for its vibrant flavor, you can use dried basil in a pinch. Use about 1 tablespoon of dried basil for every 1 cup of fresh basil. However, the flavor will not be as pronounced.
* **Can I make this salad vegan?**
Yes, you can easily make this salad vegan by omitting the cheese and using a vegan Parmesan alternative or nutritional yeast. You can also substitute the honey or maple syrup with agave nectar.
* **Can I add other types of beans?**
Absolutely! Cannellini beans, kidney beans, or even black beans would be great additions to this salad. Just rinse and drain them before adding.
* **My pasta salad is dry. What should I do?**
If your pasta salad seems dry, add a little more olive oil or lemon juice to the dressing. You can also add a tablespoon or two of water to help loosen it up.
* **Can I use a different type of vinegar?**
Yes, you can substitute the lemon juice with white wine vinegar, red wine vinegar, or balsamic vinegar. Each will add a different flavor profile to the salad.
* **How can I prevent the spinach from wilting?**
To prevent the spinach from wilting, toss it with the dressing just before serving. You can also chill the pasta separately and add the spinach and dressing right before you’re ready to eat.
* **Is it better to use hot or cold pasta for pasta salad?**
It’s best to use cooled pasta for pasta salad. Rinsing the pasta with cold water after cooking helps to stop the cooking process and prevent it from sticking together. It also ensures that the salad stays fresh and doesn’t wilt the other ingredients.

## Conclusion

This Spinach Basil Pasta Salad is a versatile and delicious dish that is perfect for any occasion. With its fresh flavors, vibrant colors, and endless customization options, it’s sure to become a new favorite. So, gather your ingredients, follow these simple steps, and enjoy a taste of summer any time of year!