Pasta Salad with Jalapeño-Basil Vinaigrette Recipe

This easy pasta salad with jalapeño basil vinaigrette combines crisp vegetables, bright herbs, and a tangy homemade dressing. It’s best served cold, making it an ideal potluck or picnic side and a great option for meal prep. As summer heats up, a chilled pasta salad like this is both refreshing and satisfying.

Prepare the jalapeño basil vinaigrette first by blending shallots, jalapeño, fresh basil, olive oil, sherry vinegar, salt, and pepper until smooth and creamy. The dressing should be a vivid green and can be thinned slightly with more olive oil if needed. This vinaigrette is versatile — use it on salads, as a marinade for proteins, or even as a bright drizzle for roasted vegetables or soups.

What ingredients do you need for this easy pasta salad recipe?

For the vinaigrette: shallots, jalapeño, a large bundle of basil leaves, sherry vinegar, extra virgin olive oil, salt and pepper.

Vegetables: thinly sliced snap peas, thinly sliced radishes, and zucchini (grilled, roasted, or raw — your choice).

Herbs: a mix of fresh basil and parsley brightens the salad.

Pasta: use a short pasta such as gemelli, penne, or rigatoni. The shape helps the dressing cling to each bite.

Cheese: fresh mozzarella (bocconcini or small torn pieces) provides a creamy contrast to crunchy vegetables and zesty dressing.

Optional additions: swap or add grape tomatoes, red onion, cucumber, bell pepper, broccoli, olives, or cheeses like feta, parmesan, or goat cheese. For protein, shredded chicken or chilled shrimp are great choices.

Instructions to make the best pasta salad

Prepare the jalapeño basil vinaigrette

In a blender or food processor, combine the shallots, jalapeño, basil leaves, sherry vinegar, olive oil, salt, and pepper. Blend until smooth and bright green. Add a little more olive oil if you prefer a thinner consistency. Taste and adjust vinegar, salt, or pepper as needed. Set aside.

Cook the pasta

Bring a large pot of salted water to a boil and cook the pasta according to package directions until fully cooked. Drain and rinse under cold water to stop the cooking process and cool the pasta. Set aside.

Prepare the vegetables

• For zucchini: slice lengthwise, season with salt, pepper, and olive oil, and grill or roast until charred and tender. You can also slice and use it raw if you prefer.
• In a large bowl, combine thinly sliced snap peas, sliced radishes, yellow and green zucchini, torn basil, and chopped parsley.

Assemble the salad

Add the cooled pasta to the bowl with the vegetables. Pour the jalapeño basil vinaigrette over the pasta and vegetables and toss gently to coat. Taste and adjust seasoning with salt and pepper.

Add the mozzarella

Fold in torn fresh mozzarella so it’s distributed evenly throughout the salad.

Chill and serve

Cover and refrigerate the pasta salad for at least 30 minutes to let flavors meld. Give it a final toss before serving, adjust seasoning if needed, and serve chilled.

Tips, Tricks and Substitutions

If you prefer less heat: remove the jalapeño seeds and veins or reduce the amount of jalapeño to make a milder dressing, or omit it entirely.

To make it vegan: replace the mozzarella with a plant-based cheese or leave the cheese out and add toasted nuts or chickpeas for texture and protein.

Storage: Store leftovers in an airtight container in the refrigerator for 4–5 days. Gently toss before serving; you may want to add a splash of olive oil or more vinegar if the pasta has absorbed the dressing.

More summer recipe ideas

• Grilled Little Gem Caesar Salad
• One Pan Seared Salmon with Burst Cherry Tomatoes
• Grilled Peaches with Ice Cream
• Lemon Chicken with Charred Leek Sauce

If you make this Easy Pasta Salad with Jalapeño Basil Vinaigrette, please leave a comment or rating. It’s always wonderful to hear how a recipe turned out and what variations you tried.

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