Yesterday we came home from the beach to a fridge with… not that much in it. So, I decided to throw together and easy pasta salad with some leftovers we had from the week.
This spaghetti is a brown rice lentil pasta that I got from Trader Joe’s but you can use whatever pasta you like! Use some chickpea pasta or even some spiralized zucchini or sweet potatoes! We’re topping it off with some fresh strawberries, basil, avocado, and pine nuts.
Feel free to add some feta, burrata or even some mozzarella. This is such an easy summer pasta salad that is totally customizable to whatever you like slash whatever you have on hand. Plus, we aren’t going crazy with the dressing. I’m all about a simple olive oil and balsamic mix. It’s light and refreshing and perfect for an easy pasta salad.
This is also the perfect recipe to make ahead if you’re going to a bbq or potluck or all of the above. Anyway, let’s dive right in and make this Strawberry Basil Pasta Salad!
First, cook pasta according to package directions and drain. I used spaghetti but you can really use any shape pasta you want!
Next, toast the pine nuts. Place the pine nuts in a small pan over medium-low heat for 5 – 7 minutes, stirring constantly until the pine nuts are toasty light brown. Pour into a small bowl and set aside. If you leave them in the pan they may “toast” a bit too much. BURN I’M TELLING YOU. They may burn so be careful!!
Wash the strawberries and cut the stems off. Then, cut into fourths. Slice the avocados in slices or cubes. Coarsely chop the basil leaves.
Place the cooked pasta in a large bowl. Top the pasta with the strawberries, avocado, basil leaves, and pine nuts. Pour the extra virgin olive oil, balsamic vinegar, and toss.
Recipe
Strawberry Basil Balsamic Pasta Salad
You’ll love this easy summer Strawberry Basil Balsamic Pasta Salad! It’s so easy to make ahead and it’s loaded with refreshing summer flavors!
Ingredients
- 1 lb pasta (I used lentil pasta but feel free to use chickpea pasta, regular pasta, brown rice pasta etc. in any shape)
- 1 cup fresh strawberries
- 1 ripe avocado
- 1/4 cup pine nuts
- 1/4 cup basil leaves
- 4 tablespoons extra virgin olive oil
- 4 tablespoons balsamic vinegar
- couple pinches of sea salt
Instructions
- Cook pasta according to package directions and drain.
- Place the pine nuts in a small pan over medium-low heat for 5 – 7 minutes, stirring constantly until the pine nuts are toasty light brown. Pour into a small bowl and set aside.
- Place the cooked pasta in a large bowl.
- Wash the strawberries and cut the stems off. Then, cut into fourths.
- Slice the avocados in slices or cubes.
- Coarsely chop the basil leaves.
- Top the pasta with the strawberries, avocado, basil leaves, and pine nuts.
- Pour the extra virgin olive oil, balsamic vinegar, and toss.
** the nutrition facts below are calculated for chickpea pasta. Please take your specific pasta into consideration!
Enjoy!! xo
Such a simple, yet delicious, recipe for the spring/summer!
Yay! I’m so happy you enjoyed it! xo