New This Month

Under 30 Minutes

Herbed Pasta Salad

44

This simple pasta salad gets loads of flavor from garlic-infused olive oil and fresh herbs.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, July/August 2006

Ingredients

  • Coarse salt and ground pepper
  • 1 1/2 pounds orecchiette, or other short pasta
  • 1/3 cup olive oil
  • 4 garlic cloves, sliced
  • 1 cup chopped fresh basil leaves
  • 1/2 cup chopped fresh parsley leaves

Directions

  1. In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Drain and rinse pasta under cold water; leave in colander and set aside.

  2. Meanwhile, in a small saucepan, heat oil and garlic over medium heat. Cook, stirring, until garlic is fragrant and sizzling, about 1 minute. Remove from heat; let stand 10 minutes.

  3. Pour garlic oil through a sieve into a large bowl; discard garlic. Add pasta and herbs to oil. Season generously with salt and pepper; toss to combine. Cover and refrigerate until ready to serve, chilled or at room temperature.

Cook's Notes

Salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.

Reviews Add a comment

  • IvyandOats
    28 JUN, 2010
    This is a light, tasty salad for a summer lunch! I made the following adjustments; whole wheat pasta, extra basil (have a bounty of it this summer) and chives. I would have added the parsley if I had it on hand. I also added a splash of lemon juice and left the roasted garlic in the oil. Very nice!
    Reply
  • iloveapaintquarter
    18 MAR, 2009
    Everyone ate and enjoyed, and asked fro the recipe--It was a big hit for a Memorial Day Get together-thanks Martha and Staff
    Reply
  • iloveapaintquarter
    18 MAR, 2009
    Everyone ate and enjoyed, and asked fro the recipe--It was a big hit for a Memorial Day Get together-thanks Martha and Staff
    Reply
  • JRTipton
    20 AUG, 2008
    NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
    Reply
  • JRTipton
    20 AUG, 2008
    NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
    Reply
  • kickypants
    19 AUG, 2008
    I also add fresh chives a bit of fresh lemon balm and apple cider vinegar for a gentle zip. You can turn the whole thing into a meal by throwing in some beans and crunchy veggies...tastes best the second day and keeps for many days in the fridge.
    Reply
  • kickypants
    19 AUG, 2008
    I also add fresh chives a bit of fresh lemon balm and apple cider vinegar for a gentle zip. You can turn the whole thing into a meal by throwing in some beans and crunchy veggies...tastes best the second day and keeps for many days in the fridge.
    Reply
  • Aramis83
    13 APR, 2008
    This is an easy and delicious dish. 1.5 pounds of pasta makes WAY more than 8 servings though....We had eight people at our potluck picnic and everyone had plenty and took leftovers and I still have several servings left. I think it would have been fine to just use a pound. The olive oil is so good that it would probably be OK to keep the rest of the ingredient amounts the same.
    Reply
  • Aramis83
    13 APR, 2008
    This is an easy and delicious dish. 1.5 pounds of pasta makes WAY more than 8 servings though....We had eight people at our potluck picnic and everyone had plenty and took leftovers and I still have several servings left. I think it would have been fine to just use a pound. The olive oil is so good that it would probably be OK to keep the rest of the ingredient amounts the same.
    Reply
  • krisx2
    31 JAN, 2008
    This was so simple and tasty too. I loved the garlic infused oil.
    Reply