[et_pb_section fb_built=”1″ _builder_version=”3.23.3″][et_pb_row _builder_version=”3.23.3″][et_pb_column type=”4_4″ _builder_version=”3.23.3″][et_pb_post_title featured_image=”off” _builder_version=”3.23.3″][/et_pb_post_title][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.23.3″][et_pb_column type=”4_4″ _builder_version=”3.23.3″][et_pb_image src=”https://todayswomannow.com/wp-content/uploads/2020/04/SpringPastaSaladwithBasilVinaigrette1WEB.jpg” force_fullwidth=”on” _builder_version=”3.23.3″][/et_pb_image][et_pb_text _builder_version=”3.23.3″]This pasta salad is perfect for taking on the go. Pack up a bottle of Prosecco, a few types of meats and cheeses, and a crusty baguette to go along with it, and you’ll set the scene for a special spring picnic[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.23.3″][et_pb_column type=”1_2″ _builder_version=”3.23.3″][et_pb_text _builder_version=”3.23.3″]Prep Time: 15 Mins | Cook Time: 10 Mins | Serves: 8-12 INGREDIENTS For the Vinaigrette
  • 1 shallot, quartered
  • 2 cups tightly packed fresh basil, leaves only
  • 1 large clove garlic
  • 1/2 teaspoon red pepper flakes
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1 teaspoon salt
For the Pasta Salad
  • 1 pound whole wheat penne pasta
  • 1-pint halved cherry tomatoes
  • 1 cup fresh or frozen peas
  • 1 peach, chopped
  • 1/2 cup baby arugula
  • 12 ounces mini mozzarella balls, drained and halved salt and pepper to taste
[/et_pb_text][/et_pb_column][et_pb_column type=”1_2″ _builder_version=”3.23.3″][et_pb_image src=”https://todayswomannow.com/wp-content/uploads/2020/04/SpringPastaSaladwithBasilVinaigrette2WEB.jpg” force_fullwidth=”on” _builder_version=”3.23.3″][/et_pb_image][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.23.3″][et_pb_column type=”4_4″ _builder_version=”3.23.3″][et_pb_text _builder_version=”3.23.3″] INSTRUCTIONS For the Vinaigrette Combine all the ingredients for the vinaigrette in a blender and blend on high until very smooth, about 1 minute. Set aside. For the Pasta Salad
  1. Bring a large pot of water to a boil over high heat and stir in the penne pasta.
  2. Cook according to package instructions, about 7-9 minutes.
  3. Drain the pasta and rinse with cold water in a colander. Shake off the excess water and place the pasta in a large bowl.
  4. Add the tomatoes, peas, chopped peach, arugula, and mozzarella balls over the pasta.
  5. Pour the vinaigrette over the top and toss well to coat.
  6. Taste, then season with salt and pepper as needed.
[/et_pb_text][/et_pb_column][/et_pb_row][et_pb_row _builder_version=”3.23.3″][et_pb_column type=”4_4″ _builder_version=”3.23.3″][et_pb_text _builder_version=”3.23.3″] P.S. Start decorating your garden! [/et_pb_text][/et_pb_column][/et_pb_row][/et_pb_section]