Basil Veggie Pasta Salad
Yield: about 6 servings
  • 1 lb. cooked pasta (I used rotini but really anything will do)
  • 1 cup of grape tomatoes
  • 2 large carrots
  • 3 persian cucumbers (the small crispy kind,)
  • 1 small red onion, diced small
  • large bunch of basil, chopped.
  • 1 heaping tablespoon of mayonnaise
  • red wine vinegar, extra virgin olive oil, salt & pepper to taste
  • grated parmesan for topping (I'd say a handful)
  1. Place the cooked, cooled pasta into a large bowl. Drizzle with olive oil, set aside.
  2. Cut the grape tomatoes into quarters, slice the carrots in half the long way and then thinly slice into bite-sized pieces. Cut each cucumber into quarters vertically and then slice into small pieces. Toss the veggies, basil and diced red onion into the bowl with the pasta.
  3. Stir in the mayonnaise, drizzle generously with red wine vinegar and more olive oil, sprinkle with salt and pepper. Taste to see if any more of any of those are needed. Sometimes I need more vinegar than others, depending on the type of pasta I use.
  4. Chill the pasta salad for about an hour before serving to let the flavors marry. Enjoy!
You can of course make this your own with different/additional veggies, these are the ones I like the best in this!
Recipe by The Baker Chick at