Herbed Pasta Salad

45 Ratings
  • 5 5
  • 4 13
  • 3 20
  • 2 5
  • 1 2

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

Everyday Food, July/August 2006

Gallery

Read the full recipe after the video.

Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
8
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Ingredients

Directions

  • 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.

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  • 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.

  • 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.

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Reviews (11)

45 Ratings
  • 5 5
  • 4 13
  • 3 20
  • 2 5
  • 1 2
Martha Stewart Member
06/28/2010
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!
Martha Stewart Member
03/18/2009
Everyone ate and enjoyed, and asked fro the recipe--It was a big hit for a Memorial Day Get together-thanks Martha and Staff
Martha Stewart Member
03/18/2009
Everyone ate and enjoyed, and asked fro the recipe--It was a big hit for a Memorial Day Get together-thanks Martha and Staff
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Martha Stewart Member
08/20/2008
NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
Martha Stewart Member
08/20/2008
NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
Martha Stewart Member
08/19/2008
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.
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Martha Stewart Member
08/19/2008
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.
Martha Stewart Member
04/13/2008
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.
Martha Stewart Member
04/13/2008
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.
Martha Stewart Member
01/31/2008
This was so simple and tasty too. I loved the garlic infused oil.
Martha Stewart Member
01/31/2008
This was so simple and tasty too. I loved the garlic infused oil.
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