ta Salad with White Balsamic Vinaigrette Recipe
If you’re searching for a dish that’s bursting with brightness, freshness, and serious crowd-pleasing powers, let me introduce you to my all-time favorite ta Salad with White Balsamic Vinaigrette. Imagine tender pasta ribbons mingling with juicy tomatoes, baby spinach, sweet basil, nutty Parmesan, and golden-toasted pine nuts, all coated with a zesty, tangy white balsamic and lemon vinaigrette. This salad is colorful, deeply flavorful, and perfect for everything from summer picnics to weekday lunches—you’ll find yourself craving it again and again!
Ingredients You’ll Need
These simple ingredients come together like magic, each one playing a unique role in this salad’s texture, flavor, or vibrant color. Gather your goodies, and get ready for a pasta salad that will have everyone asking for seconds!
- Pasta (12 oz farfalle or rotini): The perfect shapes for catching vinaigrette and adding chew.
- Cherry tomatoes (1 cup, halved): Bursting with sweet, juicy freshness and lively color.
- Baby spinach (1 cup, chopped): Adds a pop of green and a gentle, earthy flavor.
- Fresh basil leaves (1/2 cup, chopped): Pep up the salad with a sweet, herby aroma that screams summer.
- Parmesan cheese (1/2 cup, grated): Brings nutty, salty richness and irresistible umami.
- Pine nuts or slivered almonds (1/4 cup, toasted): For glorious crunch and a warm, toasty bite.
- Salt and black pepper: To balance and brighten all the flavors—don’t skip the final seasoning!
- White balsamic vinegar (1/4 cup): The star of the vinaigrette, light and a little sweet.
- Fresh lemon juice (1 tablespoon): Adds sharp, sunny acidity and zing.
- Lemon zest (1 teaspoon): For an extra punch of citrusy fragrance.
- Dijon mustard (1 teaspoon): Gives the dressing subtle heat and helps emulsify it.
- Garlic (1 clove, minced): Infuses the vinaigrette with savory depth.
- Olive oil (1/3 cup): Smooths everything out and makes the dressing luxuriously silky.
How to Make ta Salad with White Balsamic Vinaigrette
Step 1: Cook and Cool the Pasta
Bring a generous pot of salted water to a boil, then cook the farfalle or rotini according to package directions until perfectly al dente. Once drained, rinse under cold water to stop the cooking, then spread out on a plate or toss lightly to prevent sticking as it cools—this little step keeps your ta Salad with White Balsamic Vinaigrette delightfully fluffy.
Step 2: Toast the Nuts
While the pasta cools, heat a small skillet over medium and gently toast your pine nuts or slivered almonds until golden and fragrant, shaking the pan often. This takes just a couple of minutes but adds so much amazing, rich flavor and a satisfying crunch to the salad.
Step 3: Whisk the White Balsamic Vinaigrette
In a small bowl or handy jar, whisk together the white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, minced garlic, olive oil, salt, and pepper until fully combined. You want the vinaigrette to be smooth and emulsified, so don’t be shy with your whisking here!
Step 4: Combine the Salad
Grab a big bowl and toss in your cooled pasta, halved tomatoes, chopped baby spinach, chopped basil, grated Parmesan, and those beautifully toasted nuts. Pour the vinaigrette all over and use salad tongs or two big spoons to toss gently until everything’s gloriously coated. Season with a little more salt and pepper to taste—trust your palate!
Step 5: Chill and Meld Flavors
Pop the entire salad in the fridge for at least 20 minutes (longer if you can wait!). This gives all the vibrant elements in your ta Salad with White Balsamic Vinaigrette a chance to soak up the vinaigrette and unite in savory, tangy, herbaceous harmony.
How to Serve ta Salad with White Balsamic Vinaigrette
Garnishes
For maximum appeal, finish your ta Salad with White Balsamic Vinaigrette with a final snowfall of Parmesan, a jumble of basil leaves, and a fresh grind of black pepper. A little grated lemon zest on top takes it from “delicious” to “wow, what’s your secret?”
Side Dishes
This salad is a superstar side for grilled chicken, pretty much any barbecued protein, or a selection of veggie antipasto. For potlucks, it’s especially lovely alongside a crusty loaf of bread and a sparkling beverage.
Creative Ways to Present
You can serve ta Salad with White Balsamic Vinaigrette mounded in a big, beautiful serving bowl, or take it up a notch by plating it family-style on a bed of arugula. For a picnic, pack it into vibrant jars or sturdy takeout containers for easy (and charming) single-serve portions!
Make Ahead and Storage
Storing Leftovers
Store any leftover ta Salad with White Balsamic Vinaigrette tightly covered in the refrigerator. It keeps beautifully for up to 3 days—the flavors actually deepen as it sits!
Freezing
Pasta salads like this one don’t love the freezer: the veggies may lose texture, and the vinaigrette can separate. For best results, enjoy it fresh from the fridge, and skip freezing unless you’re storing undressed pasta only.
Reheating
This salad is best enjoyed cold or at cool room temperature. If you prefer it slightly warmer, let it sit out for 10–15 minutes before serving—no reheating needed, which makes it so ideal for picnics and potlucks!
FAQs
Can I make ta Salad with White Balsamic Vinaigrette a day in advance?
Absolutely! In fact, it gets even more flavorful as it sits. Just give it a gentle toss before serving and freshen with a little extra basil or lemon zest if you want to brighten it up.
What if I don’t have white balsamic vinegar?
You can substitute with champagne vinegar, or use regular balsamic for a richer, deeper flavor (just note the color will change). Rice vinegar with a touch of honey can also work in a pinch.
Are there nut-free alternatives for the salad?
Simply leave out the pine nuts or almonds, or swap them for sunflower seeds for a still-crowd-pleasing crunch. The salad remains just as delicious and allergy-friendly!
Is this salad good for meal prep?
This ta Salad with White Balsamic Vinaigrette is a meal-prep dream—it holds up beautifully in the fridge and is perfect for grab-and-go lunches. Just keep some vinaigrette on the side to freshen leftovers if needed.
Can I add protein to make it a main course?
Yes! Top with grilled chicken, shrimp, or even white beans for a vegetarian protein boost, and you’ll have an incredibly satisfying lunch or dinner.
Final Thoughts
I can’t wait for you to dig into this bright, crave-worthy ta Salad with White Balsamic Vinaigrette. Whether you serve it for a big gathering or keep it all to yourself (no judgment!), each bite is a little celebration of summer’s best flavors—enjoy every forkful!
Print
ta Salad with White Balsamic Vinaigrette Recipe
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Lemon Basil Parmesan Pasta Salad with White Balsamic Vinaigrette is a refreshing and flavorful dish perfect for summer gatherings. The combination of tangy lemon, aromatic basil, nutty Parmesan, and crisp veggies tossed in a light vinaigrette creates a delightful pasta salad that will tantalize your taste buds.
Ingredients
Pasta Salad:
- 12 oz farfalle or rotini pasta
- 1 cup cherry tomatoes (halved)
- 1 cup baby spinach (chopped)
- 1/2 cup fresh basil leaves (chopped)
- 1/2 cup grated Parmesan cheese
- 1/4 cup pine nuts or slivered almonds (toasted)
- Salt and black pepper to taste
White Balsamic Vinaigrette:
- 1/4 cup white balsamic vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 clove garlic (minced)
- 1/3 cup olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Cook the Pasta: Cook pasta according to package directions until al dente. Drain, rinse under cold water, and set aside to cool.
- Prepare Vinaigrette: Whisk together white balsamic vinegar, lemon juice, lemon zest, Dijon mustard, garlic, olive oil, salt, and pepper in a bowl or jar.
- Assemble Salad: In a large bowl, combine cooled pasta, cherry tomatoes, spinach, basil, Parmesan, and toasted nuts. Pour vinaigrette over the salad and toss to coat.
- Chill and Serve: Season with salt and pepper, chill for at least 20 minutes before serving.
Notes
- Add grilled chicken, shrimp, or white beans for a heartier dish.
- For a nut-free version, omit pine nuts or substitute with sunflower seeds.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook (aside from boiling pasta)
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1.5 cups
- Calories: 360
- Sugar: 4g
- Sodium: 310mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 10mg
