Carole's Pasta Salad with Basil Vinaigrette

This is the pasta salad you bring to a cookout when you want people asking for the recipe before they’ve finished their plate. Fusilli, cubed chicken, barely-steamed zucchini, and fresh tomatoes each get tossed separately in a bold basil vinaigrette so every component is coated and seasoned on its own.

Then it all comes together on a platter, topped with briny Greek olives, toasted pine nuts, and a pass of freshly grated Parmesan.

The vinaigrette is the star here. Four cloves of garlic, dried basil, dry mustard, lemon juice, and red wine vinegar get blitzed in the food processor before olive oil gets drizzled in. It’s intense on purpose because the chicken and vegetables mellow it out.

Pro Tips

• Toss each component separately with dressing. This is the secret move. It ensures every bite is seasoned, not just the pasta on top.
• Steam the zucchini for just one minute. You want it crisp-tender with a bit of snap, not soft and watery. Shock it under cold running water to lock in the color.
• Toast the pine nuts in a dry skillet over low heat. They go from golden to burned in seconds. Shake the pan constantly and pull them the moment they’re fragrant.