Back to Herbed Pasta Salad All Reviews for Herbed Pasta Salad - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 20 mins total: 20 mins Servings: 8 Herbed Pasta Salad
Ingredients Ingredient Checklist 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
Cook’s Notes Salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.
Gallery Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 8 Herbed Pasta Salad
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 20 mins total: 20 mins Servings: 8
Recipe Summary
prep: 20 mins total: 20 mins
Servings: 8
prep: 20 mins
total: 20 mins
prep:
20 mins
total:
Servings: 8
8
Herbed Pasta Salad
Herbed Pasta Salad
Ingredients
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
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.
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.
Cook’s Notes
Salad may be made up to 2 days in advance; before serving, taste and adjust seasoning if necessary.
Reviews (11)
Add Rating & Review 45 Ratings 5 star values: 5 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 2
Load More Reviews
Reviews (11)
Add Rating & Review 45 Ratings 5 star values: 5 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 2
Add Rating & Review
45 Ratings 5 star values: 5 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 2
45 Ratings 5 star values: 5 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 2
45 Ratings 5 star values: 5 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 2
5 star values: 5 4 star values: 13 3 star values: 20 2 star values: 5 1 star values: 2
Martha Stewart Member Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 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 Rating: Unrated 01/31/2008 This was so simple and tasty too. I loved the garlic infused oil.Martha Stewart Member
Rating: Unrated 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!
Rating: Unrated
Rating: Unrated 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
Rating: Unrated 08/20/2008
NIce salad to take to pot-lucks and just diffrent enough that there is no left-overs to take back home.
Rating: Unrated 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.
Rating: Unrated 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.
Rating: Unrated 01/31/2008
This was so simple and tasty too. I loved the garlic infused oil.
All Reviews for Herbed Pasta Salad
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Herbed Pasta Salad
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
