Before anyone gets too excited, that little Pea isn’t mine — it belongs to someone very special. Today a group of food-blogging friends are celebrating her with a surprise virtual baby shower. Surprise, Maria! We’re all sending love and best wishes your way.
Maria and her husband Josh are expecting their first baby, a little boy who’s due very soon. Many of you will recognize Maria from her blog Two Peas and Their Pod. She and I have been friends since we both began blogging in 2008, and I’ve been lucky to visit her the last few summers in her part of the country. She and Josh are among the kindest people I know, and I couldn’t be more excited to see them become parents.
For this virtual shower I wanted to bring something I always look for at parties: a hearty, flavorful pasta salad. I’ve been making this Pasta Salad with Balsamic Basil Vinaigrette for years. It’s always a hit because the dressing is bright, fresh, and perfectly balanced. The combination of balsamic vinegar, olive oil, garlic, Dijon mustard and plenty of fresh basil dresses whole-wheat rotini, crisp vegetables and chickpeas for a satisfying, colorful dish.
Pasta Salad with Balsamic Basil Vinaigrette
- Author: Aggie’s Kitchen
- Yield: 6–8 servings
- Category: Salad
- Method: Stovetop
This pasta salad is easy to prepare, stores well, and improves after a couple of hours in the refrigerator as the flavors meld. I use whole-wheat rotini for a bit more texture and fiber, but regular pasta works fine too. The salad includes fresh broccoli, grape tomatoes, red onion, olives and chickpeas for a nice mix of colors, flavors and nutrients. Serve with grated Parmesan and extra dressing on the side so guests can adjust to taste.
Ingredients
- 1 box whole wheat rotini pasta (whole wheat optional)
- 1 pint grape tomatoes, halved
- 2 cups fresh broccoli florets, cut small
- 1 small red onion, quartered and thinly sliced
- 1 cup black or Kalamata olives, halved
- 1 can garbanzo (chickpea) beans, rinsed and drained
- Good pinch coarse salt and fresh ground pepper, to taste
- Grated Parmesan cheese for serving
For the dressing
- 3/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove
- Good pinch coarse salt and fresh ground pepper
- Big handful fresh basil leaves
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Place the broccoli florets in a colander. When the pasta is ready, pour the hot, drained pasta over the broccoli to slightly steam it. Drain well and transfer both to a large bowl. Let cool.
- While the pasta cools, make the dressing. Combine the balsamic vinegar, olive oil, Dijon, garlic, salt, pepper and fresh basil in a blender or food processor. Blend for about 30 seconds until the dressing is well emulsified and smooth.
- Toss the cooled pasta and broccoli with about one-quarter of the dressing. Add the tomatoes, onions, olives and chickpeas, then add more dressing to taste. Don’t use all the dressing at once — the salad will absorb flavor as it sits, so reserve some dressing to refresh it before serving. Refrigerate for at least two hours to let the flavors meld. Before serving, taste and adjust salt and pepper, toss gently, and serve with grated Parmesan on the side.
Enjoy this pasta salad at picnics, potlucks or a casual weeknight dinner. It’s simple to make ahead and travels well, making it a reliable favorite for gatherings.
Did you make this recipe? Tag @aggieskitchen on Instagram and use the hashtag #aggieskitchen so we can see your versions.
Maria and Josh — we love you both and can’t wait to meet your little Pea. Congratulations and best wishes from all of us!
Crafts
- Wenderly – Handmade Sweet Pea Cards
- Our Best Bites – How to Make a Diaper Cake Centerpiece
Drinks
- Simple Bites – Lemon Balm Infused Lemonade
- Ingredients, Inc. – Healthy Fruit Punch
- Food for My Family – Lemongrass Soda
- Heather’s Dish – Mixed Fruit Punch
- She Wears Many Hats – Mini Pistachio Smoothies
- Georgia Pellegrini – Watermelon Agua Fresca
Bites
- With Style and Grace – Truffle Popcorn
- Family Fresh Cooking – Baby Peas & Cheese Frittata
- Barbara Bakes – Creamy Orange Fruit Dip and Fruit
- Reluctant Entertainer – Nutella Berry Bruschetta
Sweets
- Dorie Greenspan – French Lemon Cream Tart
- TidyMom – Blue and Chocolate Cake Balls
- i am baker – Baby Pea Baby Shower Cake
- Brown Eyed Baker – Pavlova
- Picky Palate – Chocolate Chip Oatmeal Cookie Sandwich
- What’s Gaby Cooking – Coconut Cupcakes with Cream Cheese Icing
- Cookin’ Canuck – Nutella & Cream Cheese Swirled Blondies
- Kevin and Amanda – Baby Blue Chocolate Chip Oatmeal Cookie Cups
- Sweetopia – Decorated Sugar Cookies
- Mountain Mama Cooks – Lavender Shortbread Cookies
- Sweetapolita – Little Pea Sugar Cookie Pops
- Bake at 350 – Petit Fours with Fondant Pea Pods
- RecipeGirl – Baby Button Cookies
- RecipeBoy – Mud Cups with Gummy Worms
- Add a Pinch – Blackberry Tartlets
- Dine and Dish – Oven Baked Cinnamon Apples
- Vintage Mixer – Mint Chocolate Pudding Dessert Shots