Ingredients
Pasta
- 1 pound short pasta, such as fusillini or casarecce
Dressing
- ¾ cup mayonnaise
- ½ cup extra-virgin olive oil
- 2 tablespoons lemon juice, from 1 lemon
- ¼ teaspoon sea salt, plus more to taste
- ¼ teaspoon freshly cracked black pepper
- 2 cloves garlic
- 1 teaspoon Dijon mustard
- ¼ cup loosely packed basil leaves
- 1 cup roughly chopped spinach
Salad Vegetables & Add-ins
- ¼ cup loosely packed basil leaves
- 1 cup roughly chopped spinach
- ¼ cup roughly chopped chives
- ½ pound asparagus, trimmed, cut in half lengthwise, then chopped into 1-inch pieces
- 1½ cups chopped snap peas or 1 cup sweet peas (thawed if frozen)
- ½ English or 4 Persian cucumbers, diced
- 1 cup pitted, halved Castelvetrano olives (optional)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Drain and rinse the pasta under cold water to stop cooking and cool it down. Set aside.
- Make the dressing: In a blender, combine the mayonnaise, olive oil, lemon juice, sea salt, freshly cracked black pepper, garlic cloves, Dijon mustard, ¼ cup basil, and 1 cup spinach. Blend until smooth and creamy.
- Assemble the salad: In a large bowl, combine the cooked pasta, the remaining ¼ cup basil, remaining 1 cup chopped spinach, chopped chives, asparagus pieces, snap peas or sweet peas, diced cucumbers, and olives if using. Pour the dressing over the salad and toss gently to combine all ingredients evenly.
- Serve and store: Serve immediately or refrigerate in an airtight container for up to 5 days. Enjoy chilled as a refreshing side dish or light main course.
Notes
- Rinsing the pasta under cold water after cooking stops the cooking process and helps cool the pasta for the salad, making it perfect for serving cold.
- Use fresh and high-quality ingredients like Castelvetrano olives for best flavor, but they are optional.
- This salad keeps well in the refrigerator for up to 5 days, making it perfect for meal prepping or entertaining.
- Adjust the seasoning to taste, especially salt and pepper, depending on your preference.
- You can substitute mayonnaise with a vegan alternative to make the recipe vegan-friendly, though that changes the diet classification.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Blending
- Cuisine: American
