It’s that time of the year when my sweet basil needs to be harvested for none other than Pesto and Basil Vinaigrette. For over a month I have been pinching my basil plants so they will become bushier and produce more leaves. I don’t want them to flower because I want all of the plants energy to stay focused on the foliage. The “pinches” go into various dishes or I use them as a garnish.
Hard to believe my SIL and family gave me this beautiful platter 18 years ago during a family reunion!
I need 5 cups of freshly packed basil leaves per batch to make pesto. This batch turned out 2 cups of pesto which I froze to enjoy during the winter months.
I not only use this Basil Vinaigrette in this pasta salad but also on my Caprese Salad and Fruit Skewers
Pesto Pasta Salad with Basil Vinaigrette
- candied prosciutto (see recipe below)
- 1 lb. dried short pasta such as elbow, penne, rigatoni or cavatappi (the latter is my favorite as I love how sauces clean to its curves)
- use fresh basil pesto or Gaby’s Basil Vinaigrette (see recipe below)
- cherry tomatoes, halved
- small mozarella balls
- red onion, diced
- pine nuts, toasted to garnish
- fresh basil, minced to garnish
- Parmesan, grated to garnish
- spinach or baby arugula (optional)
Candied Prosciutto:
- 1/4 lb. thinly sliced prosciutto
- 2 tsp. EVOO
- 2 tbsp. sugar
- Pinch of cayenne pepper
- 1/8 tsp. ground allspice
- 1/4 tsp. kosher salt
Preheat the oven to 350 degrees. Line a rimmed baking sheet with parchment paper. Lay the trimmed prosciutto on the parchment and do not overlap. Brush each slice with olive oil. Combine the rest of the ingredients and sprinkle the prosciutto with this spice mix.
Bake for about 15 minutes (more or less) or when the prosciutto is just beginning to crisp and the sugar is caramelized. A couple of pieces overcooked so I would suggest turning the pan halfway through the cooking time or about 7 minutes. Watch carefully! Blot with paper towels if there are any beads of oil and move to a rack to cool. Tear into small pieces.
Gaby’s Basil Vinaigrette:
- 1 large shallot, chopped
- 2 cups tightly packed basil leaves
- 1 clove garlic (or more)
- 1/4 -1/2 tsp. red pepper flakes
- 1/2 cup EVOO
- 2 tbsp. red wine vinegar
- 1 tsp. kosher salt
Combine all of the ingredients in a blender for 1 minute or until very smooth. Taste and adjust seasonings. Serve immediately or you can refrigerate the vinaigrette for 3-5 days.
Note: I like to make 1-1/2 recipes so I’m sure to have enough to dress this pasta salad.
To Assemble:
Cook the pasta according to package directions, drain and cool. Prepare the prosciutto, vinaigrette, vegetables and cheese. Coat the pasta with some of the vinaigrette, add the rest of the ingredients including the remaining vinaigrette and toss gently to combine.
Recipe by cookingwithauntjuju.com
Thai basil on the left and sweet basil on the right.
A coating of the basil vinaigrette on the cavatappi is first applied…
All of the ingredients have been added and just need to be tossed to distribute the vinaigrette evenly.
Leftovers the next day are delicious too!
This beautiful salad looks so tasty. I love the candied prosciutto in there! Am going to copy it soon. 🙂
As for the vinaigrette – mine changes color after a few hours, so I add the vinegar just before using. I wonder what’s your secret to keep it green for a few days?
Thanks Ronit – I am a big, big pesto fan! The candied prosciutto is really good – just watch it so it doesn’t burn. I made Gaby’s vinaigrette just as you read it and it does turn a little darker the next day. The vinaigrette does keep in the fridge for a few days, covered tightly. As you know “air” is its worse enemy! I don’t recall your recipe…See https://cookingwithauntjuju.com/2015/08/02/cooking-tidbits-keeping-pesto-green/
I posted two recipes, that use different herbs and nuts.
The discoloration is not a problem with the pesto itself, but when adding vinegar for vinaigrette. My solution so far is to make a small batch and use it immediately.
Thanks for the link to your tips about it. Always comes handy. 🙂
Gaby’s vinaigrette was fine – I used it all in the salad and chilled the leftovers and had some today. It turned a little (I guess) because once it’s mixed in other ingredients come into play and the color can change.
Good to know. Will give it a try.
Freshly made pesto is just so good! Like your little skewers!
Thanks – I wish I had fresh basil available year round as you do need a lot to make pesto. I have all kinds of skewers and these are always a favorite to use 🙂
Snap we have the same bamboo skewers they are so lovely. The salad looks and sounds delicious 🙂
I have two sizes and they come in handy for a number of recipes. The pesto salad was scrumptious as I am a big fan of pesto, pasta, mozzarella and candied prosciutto 🙂
Yes they are handy and very popular here ..all sizes….I like pesto sometimes but always enjoy it when I make it and vow to make it again much sooner 🙂
Beautiful summer dish, love it! I really am going to start growing my own bail even if I could only do it in a tiny pot by window seal 🙂
I am a “container gardener” and the basil on my deck does beautifully. There are smaller varieties if you are short on space 🙂
We love pesto! My plants are still teeny but hopefully next month we will have some to pinch!
Hi Mary – basil is one of summer’s greatest gifts. I hope you get to enjoy it soon 🙂
We will probably have basil next month!😁
This looks perfect for a hot summer day.
Yes it is a great salad to serve during the summer. Not much cooking and the basil vinaigrette pulls all the ingredients together. You could add additional protein or even shrimp and of course change it up with different veggies 🙂
This is fabulous! I love adding pesto to my vinaigrettes – so much flavor there. The candied prosciutto is really intriguing! I love all of this!
Thanks Mimi – it’s a wonderful salad with every bite. The candied prosciutto is a delicious addition – add at the last minute as it does get a little soggy, especially if you have leftovers!