This Labor Day Pasta Salad is a refreshing twist on traditional summer sides, combining al dente penne with juicy quartered plum tomatoes and an abundance of fresh basil. The dressing is a simple yet sophisticated blend of olive oil and white-wine vinegar, brightened by the sharp, creamy crunch of blue cheese. It&# 226;ÂÂs a dish that balances acidity, freshness, and savory depth, making it ideal for potlucks, backyard barbecues, or light weeknight dinners. The flavors meld beautifully as the salad chills, allowing the basil to infuse the pasta while the tomatoes soften slightly. Whether served as a standalone vegetarian main or a side dish, this salad brings a burst of Italian-inspired flavor to your table. ItâÂÂs easy to prepare, requires minimal cooking, and can be made ahead of time, making it a stress-free addition to your holiday menu.
Labor Day Pasta Salad
Description
This Labor Day Pasta Salad is a refreshing twist on traditional summer sides, combining al dente penne with juicy quartered plum tomatoes and an abundance of fresh basil. The dressing is a simple yet sophisticated blend of olive oil and white-wine vinegar, brightened by the sharp, creamy crunch of blue cheese. It&# 226;ÂÂs a dish that balances acidity, freshness, and savory depth, making it ideal for potlucks, backyard barbecues, or light weeknight dinners. The flavors meld beautifully as the salad chills, allowing the basil to infuse the pasta while the tomatoes soften slightly. Whether served as a standalone vegetarian main or a side dish, this salad brings a burst of Italian-inspired flavor to your table. ItâÂÂs easy to prepare, requires minimal cooking, and can be made ahead of time, making it a stress-free addition to your holiday menu.Ingredients
Directions
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In a large bowl, combine the quartered plum tomatoes, torn fresh basil leaves, crumbled blue cheese, olive oil, and white-wine vinegar.
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Season the tomato mixture with salt and pepper to taste, then toss gently to combine.
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Cover the bowl and refrigerate the tomato mixture for at least 45 minutes, or up to 24 hours, to allow the flavors to meld.
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Bring a large pot of salted water to a boil. Cook the penne pasta according to package directions until al dente.
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Drain the pasta thoroughly and transfer it to a large mixing bowl while still warm.
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Pour the chilled tomato and basil mixture over the warm pasta and toss gently to coat evenly.
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Let the pasta salad stand at room temperature for about 15 minutes before serving to allow the pasta to absorb some of the dressing.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 54.0kcal
- % Daily Value *
- Total Fat 0.6g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 15.0mg1%
- Total Carbohydrate 11.7g4%
- Dietary Fiber 3.6g15%
- Sugars 7.8g
- Protein 2.7g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For best texture, use the smallest basil leaves available. If leaves are larger than 1 inch, tear them in half crosswise before adding to the salad.
To add protein, grill 8 to 12 ounces of boneless, skinless chicken breasts. Let them cool for 5 minutes, then cut into thin strips. Toss the warm chicken into the pasta salad just before serving.
This salad can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen as it sits.
