Picnic Pasta Salad

Name: Picnic Pasta Salad
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8
Cuisine: American
Ingredients: 1 pound dried farfalle, penne, or macaroni pasta; 1/2 cup Basil Premium Olive Oil, divided; 1/4 cup Neapolitan Herb Dark Balsamic Vinegar; 2 cups cherry tomatoes, halved; 1 cup olives, pitted and sliced; 1 cup cucumber, unpeeled and chopped; 1 cup bell pepper, chopped; 2 tablespoons chopped fresh oregano or curly-leaf parsley; Sea salt and ground black pepper, to taste

March 30, 2020

Picnic Pasta Salad made with Basil Premium Olive Oil and Neapolitan Herb Dark Balsamic Vinegar from The Little Shop of Olive Oils

A picnic would be nice...and this easy pasta salad is just the kind of make-ahead side dish that belongs on the table. It’s colorful, fresh, and full of simple ingredients that travel well for cookouts, beach days, backyard dinners, or casual lunches.

Basil Premium Olive Oil brings fresh herb flavor to the pasta, while Neapolitan Herb Dark Balsamic Vinegar adds savory Italian-style depth. Together, they make a quick dressing that keeps this pasta salad bright, flavorful, and easy to love.

Why You’ll Love This Recipe

It’s a colorful, make-ahead side dish for picnics, potlucks, and summer dinners.
The roasted cherry tomatoes add a sweet, rich pop of flavor.
The basil olive oil and herb balsamic create a simple dressing without extra fuss.
It can be served chilled, at room temperature, or alongside grilled favorites.

Serving Ideas

Serve this Picnic Pasta Salad with grilled chicken, burgers, sandwiches, fresh fruit, or a simple green salad. It’s also a great dish to make ahead because the pasta has time to soak up the basil and balsamic flavors.

Shop the Flavor

This recipe features Basil Premium Olive Oil and Neapolitan Herb Dark Balsamic Vinegar from The Little Shop of Olive Oils.

Stop by our Franklin, MA shop or order online to bring these fresh, savory flavors into your next pasta salad.

Picnic Pasta Salad

The Little Shop of Olive Oils

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Calories

370

Cuisine

American

Ingredients

1 pound dried farfalle, penne, or macaroni pasta
1/2 cup Basil Premium Olive Oil, divided
1/4 cup Neapolitan Herb Dark Balsamic Vinegar
2 cups cherry tomatoes, halved
1 cup olives, pitted and sliced
1 cup cucumber, unpeeled and chopped
1 cup bell pepper, chopped
2 tablespoons chopped fresh oregano or curly-leaf parsley
Sea salt and ground black pepper, to taste

Directions

Bring a large saucepan of salted water to a boil.
Add the pasta and cook according to package directions until just shy of al dente.
Drain the pasta, rinse under cold water, and place it in a large serving bowl.
Toss the pasta with 6 tablespoons of the Basil Premium Olive Oil and the full 1/4 cup of Neapolitan Herb Dark Balsamic Vinegar.
Preheat the oven to 325℉.
Place the cherry tomato halves in a single layer on a parchment-lined baking tray.
Drizzle the tomatoes with the remaining 2 tablespoons of Basil Premium Olive Oil.
Roast for 25 minutes, turning once to help the tomatoes roast evenly.
Remove from the oven and let cool slightly.
Add the olives, cucumber, and bell pepper to the cooled pasta.
Gently toss in the roasted tomatoes until everything is well coated in the dressing.
Garnish with oregano or parsley.
Season to taste with sea salt and ground black pepper.
Serve chilled, at room temperature, or slightly warm.