Follow these steps for perfect results
Basil leaves
roughly torn
Extra Virgin Olive Oil
Red onion
thinly sliced
Conchiglie Pasta
boiled
English Cucumber
diced
Apple cider vinegar
Lemon zest
Garlic
minced
Salt
Pepper
Parsley leaves
finely chopped
Lemon juice
Purple Basil
torn
Sugar
Cherry tomatoes
halved
Prepare the vinaigrette dressing in a small mixing bowl.
Whisk together olive oil, apple cider vinegar, lemon zest, lemon juice, and sugar.
Add parsley and minced garlic to the vinaigrette, whisk, and set aside.
Add the boiled pasta, diced cucumber, sliced red onion, halved cherry tomatoes, and torn basil (regular and purple) to a large salad mixing bowl.
Pour the vinaigrette dressing over the salad.
Gently toss the salad to coat evenly with the dressing.
Check the salt and pepper seasoning and adjust to taste.
Serve immediately or chill for later.
Expert advice for the best results
For best flavor, let the salad sit for at least 30 minutes before serving to allow the flavors to meld.
Add other vegetables like bell peppers or zucchini for extra nutrients and flavor.
Use fresh, high-quality ingredients for the best taste.
Everything you need to know before you start
10 mins
Can be made a day ahead
Serve in a large bowl or individual plates. Garnish with extra basil leaves and a drizzle of olive oil.
Serve chilled or at room temperature.
Pairs well with grilled vegetables or crusty bread.
Light and crisp, complements the salad's freshness.
Discover the story behind this recipe
Pasta salads are a popular dish in Italian cuisine, often enjoyed during warm weather months.
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