This easy pasta salad with jalapeño basil vinaigrette combines fresh vegetables, zesty flavors, and a homemade dressing that is just epic!
Shallots, jalapeño peppers, fresh basil, sherry vinegar, olive oil, salt and pepper, pasta, snap peas, radishes, yellow and green zucchini, fresh mozzarella cheese, parsley
In a blender or food processor, combine the shallots, jalapeño pepper, olive oil, salt, pepper, sherry vinegar, and the bundle of fresh basil.
Bring a large pot to a boil, salt when boiling. Cook the pasta according to the package instructions until cooked through. Drain and rinse under cold water.
Make your zucchini. We sliced the zucchini lengthwise and scored the zucchini with salt, pepper and a drizzle of olive oil, then placed on the grill until cooked through and charred.
In a large mixing bowl, combine the thinly sliced snap peas, sliced radishes, yellow zucchini, green zucchini, fresh basil and parsley.
Add the cooked and cooled pasta to the bowl with the vegetables. Pour the vinaigrette over the pasta and vegetables, tossing well to coat everything evenly. Adjust the seasoning with salt and pepper if needed.
Gently fold in the torn mozzarella cheese, distributing it evenly throughout the salad.
Cover the bowl with plastic wrap or a lid and refrigerate the pasta salad for at least 30 minutes to allow the flavors to all come together. When ready to serve, give it a final toss and adjust the seasoning if necessary. Serve chilled and enjoy!