Best Fresh Basil Vinaigrette Recipes

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TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad With Asparagus and Fresh Basil Vinaigrette image

Make and share this Tortellini Salad With Asparagus and Fresh Basil Vinaigrette recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 60 Mins

Time 45m

Yield 10 serving(s)

Number Of Ingredients 12

6 tablespoons extra virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot, minced
1 garlic clove, minced
salt
pepper
1 lb asparagus, tough ends trimmed and sliced thin on the bias
2 (9 ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or 1 pint cherry tomatoes, halved
1 ounce parmesan cheese, grated (about 1/2 cup)

Steps:

  • Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the salad.
  • Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes.
  • Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water).
  • Shake out any excess water and toss with the vinaigrette.
  • Return the water to a boil, add the tortellini, and cook until tender, following the package directions.
  • Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing.
  • Refrigerate until chilled, about 30 minutes.
  • Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes.
  • Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

Nutrition Facts : Calories 281.9, Fat 15.1, SaturatedFat 3.6, Cholesterol 23.9, Sodium 366.3, Carbohydrate 28.4, Fiber 2.4, Sugar 2.1, Protein 9.9

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE image

Categories     Salad     Pasta     Side

Yield 8-10 serving

Number Of Ingredients 11

6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
Table salt and ground black pepper
1 pound asparagus , tough ends trimmed and sliced thin on the bias
2 (9-ounce) packages fresh cheese tortellini
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)

Steps:

  • 1. Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the pasta salad. 2. Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette. 3. Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes. 4. Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.

TORTELLINI SALAD WITH FRESH BASIL AND TOMATOES IN VINAIGRETTE



Tortellini Salad With Fresh Basil and Tomatoes in Vinaigrette image

I took an idea from Michael Chiarello on the Food Network, and tweaked it according to a favorite vinaigrette recipe of mine. This is a delightful main-dish salad on a hot summer night. Grill up some foccacia, brushed with a good olive oil like Frantoia or Ravida, and serve it in pie-shaped wedges alongside. Good eats!

Provided by Maumeeprof

Categories     One Dish Meal

Time 40m

Yield 12-14 1/2 cup servings, 12-16 serving(s)

Number Of Ingredients 12

1/4 cup balsamic vinegar (good quality)
2 -3 garlic cloves, minced
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup extra virgin olive oil (basic, not the good stuff)
16 ounces dried cheese tortellini
1 -2 tablespoon extra virgin olive oil (the good stuff)
2 (16 ounce) containers cherry tomatoes or 2 (16 ounce) containers campari tomatoes, quartered
8 -10 ounces feta cheese, crumbled
6 -8 scallions, sliced
1/3 cup fresh basil, torn

Steps:

  • For the Vinaigrette: Whir first five ingredients in blender until smooth. Drizzle thin stream of olive oil in until all is emulsified. Set aside.
  • Boil tortellini according to directions, drain, rinse in cold water to stop the cooking. Spread cooked pasta out on a jelly roll pan, drizzle with the good olive oil and sprinkle with pepper; stir up to coat tortellini with oil. This prevents the pasta from going glue-y when added to the rest of the salad ingredients. Set aside, covered with plastic wrap, at room temperature for up to a couple hours.
  • In a very large bowl, place quartered tomatoes, feta cheese crumbles, scallions, and pour about half the vinaigrette over, tossing gently. Refrigerate the tomato mixture until 2-3 hours before serving.
  • About 2-3 hours before serving, toss the oiled tortellini with the tomato mixture, add a bit more dressing, if you think it needs it. Refrigerate. Just before serving, toss the fresh basil with the tortellini-tomato mixture. Serve.

Nutrition Facts : Calories 355.9, Fat 26.3, SaturatedFat 7, Cholesterol 33.7, Sodium 416.9, Carbohydrate 22.4, Fiber 1.9, Sugar 3.4, Protein 8.9

PASTA PRIMAVERA SALAD WITH FRESH BASIL VINAIGRETTE



Pasta Primavera Salad with Fresh Basil Vinaigrette image

A make ahead salad that is a nice luncheon or light dinner dish. This dish is easy to half and it is also an excellent way to use up leftover pasta.

Provided by TPubmgjbd

Categories     < 60 Mins

Time 50m

Yield 12 serving(s)

Number Of Ingredients 15

1 lb uncooked pasta (shell, rotina or mostaccioli)
1 bunch fresh broccoli, cut into flowerets
2 summer squash, sliced
2 red peppers, cut into julienne strips
1 cucumber, quartered and sliced
3 cups artichoke hearts, drained
1/4 lb carrot, grated
salt and pepper
1 clove garlic, pressed or finely chopped
2 tablespoons fresh basil
salt and pepper
2 tablespoons Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup wine vinegar (red or white, your choice)
3 cups olive oil

Steps:

  • Salad: Cook pasta in lightly salted water for about 15 minutes.
  • Drain.
  • Rinse pasta with cold water and drain again.
  • Chill.
  • Blanch broccoli and summer squash by immersing in boiling, salted water for 2 to 3 minutes.
  • Rinse in cold water and drain.
  • Combine all salad ingredients.
  • Just before serving, drizzle with Vinaigrette Dressing and toss.
  • Arrange on a serving platter lined with leaf lettuce.
  • Vinaigrette: Add garlic and basil to blender container.
  • Process on Chop.
  • Add salt, pepper and mustard; process a few seconds.
  • Add lemon juice and vinegar and blend.
  • Add olive oil and process until smooth.

Nutrition Facts : Calories 665.4, Fat 55, SaturatedFat 7.6, Sodium 184.3, Carbohydrate 38.8, Fiber 5.2, Sugar 3.8, Protein 7.8

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE



Fresh Mozzarella with Red and Yellow Tomatoes and Basil Vinaigrette image

Provided by Bobby Flay

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 pound fresh mozzarella, sliced into 1/4-inch thick slices
2 ripe red tomatoes, sliced into 1/4-inch thick slices
2 ripe yellow tomatoes, sliced into 1/4-inch thick slices
Basil Vinaigrette, recipe follows
Fresh basil leaves, torn
Salt and freshly ground pepper
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves.;
  • Combine all ingredients and blend until smooth. Adjust seasoning with salt and pepper, to taste.

TORTELLINI SALAD WITH ASPARAGUS AND FRESH BASIL VINAIGRETTE



Tortellini Salad with Asparagus and Fresh Basil Vinaigrette image

How to make Tortellini Salad with Asparagus and Fresh Basil Vinaigrette

Provided by @MakeItYours

Number Of Ingredients 11

erves 8 to 10
6 tablespoons extra-virgin olive oil
1/2 cup chopped fresh basil
3 tablespoons fresh lemon juice
1 shallot , minced
1 clove garlic , minced
1 pound asparagus , tough ends trimmed and sliced thin on the bias
2 (9-ounce) packages fresh cheese tortellini (I used frozen with great results)
1/4 cup pine nuts
1 pint grape tomatoes or cherry tomatoes, halved
1 ounce Parmesan cheese , grated (1/2 cup)

Steps:

  • Whisk the olive oil, basil, lemon juice, shallot, garlic, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl large enough to hold the pasta salad.
  • Cook the asparagus in 4 quarts boiling water seasoned with 1 tablespoon salt until tender, about 3 minutes. Transfer the asparagus to a colander using a slotted spoon (do not discard the boiling water) and run under cold water until cool. Shake out any excess water and toss with the vinaigrette.
  • Return the water to a boil, add the tortellini, and cook until tender, following the package instructions. Drain the tortellini thoroughly, then toss while hot with the asparagus and dressing. Refrigerate until chilled, about 30 minutes.
  • Toast the pine nuts in a small skillet over medium heat until golden and fragrant, about 5 minutes. Just before serving, stir the toasted pine nuts, tomatoes, and Parmesan into the salad and season with salt and pepper.
  • To Make Ahead
  • The salad can be prepared, covered, and refrigerated a day in advance. Before serving, freshen the salad with a spoonful of olive oil and a squeeze of lemon juice. Season with salt and pepper to taste.

WARM OCTOPUS AND SWEET ONION SALAD WITH FRESH BASIL AND LEMON VINAIGRETTE



Warm Octopus and Sweet Onion Salad with Fresh Basil and Lemon Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 20

3 cups fresh lemon juice
1 shallot, coarsely chopped
2 cloves garlic, chopped
1 tablespoon honey
1 cup olive oil
Salt and freshly ground pepper
4 basil leaves, chiffonade
2 tablespoons olive oil
2 sweet onions, sliced 1/2-inch thick
1/4 cup balsamic vinegar
Salt and freshly ground pepper
2 pounds octopus, cleaned
3 cups water
2 tablespoons aged sherry vinegar
2 cloves garlic, smashed
10 wine corks
1 bay leaf
1 tablespoon black peppercorns
1/4 cup olive oil
Salt and freshly ground pepper

Steps:

  • For the vinaigrette: Place lemon juice, shallot, garlic and honey in a medium saucepan and reduce to 1/2 cup. Place reduced syrup into a blender, add olive oil and blend until smooth. Pour into a bowl and fold in the basil.
  • For the salad: Heat olive oil in a large saute pan over medium heat. Add the onions and cook until soft and caramelized. Add the vinegar and cook until reduced. Season with salt and pepper.
  • Place the octopus, water, vinegar, garlic, wine corks, bay leaf and peppercorns. In a medium saucepan and bring to a simmer over medium heat and cook until tender, about 3 hours. Remove the octopus from the water and place on a platter lined with paper towels. Heat the grill or grill pan. Cut the octopus into pieces, brush with olive oil, season with salt and pepper and grill for 1 to 2 minutes on each side.
  • Assembly: 2 cups mixed greens Lemon vinaigrette Chopped fresh basil and parsley
  • Toss greens in a large bowl with 3 tablespoons lemon vinaigrette and season with salt and pepper. Place the greens on a large platter and top with the grilled octopus. Drizzle with more of the vinaigrette, top with the onion slices and sprinkle with the fresh herbs.

FRESH BASIL VINAIGRETTE



Fresh Basil Vinaigrette image

There's nothing better than freshly made salad dressings. This one is from my favorite magazine, Cook's Illustrated. Note: Heating fresh herbs in olive oil creates an herb-infused oil that offers a good foundation for the dressing.

Provided by Galley Wench

Categories     Salad Dressings

Time 15m

Yield 8 serving(s)

Number Of Ingredients 9

4 cups olive oil
2 cups chopped fresh basil
1 shallot, peeled
1 clove garlic clove, peeled
1/4 cup red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard

Steps:

  • Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes.
  • Turn off heat and steep 5 minutes.
  • Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds.
  • With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds.
  • Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.
  • Dressing can be refrigerated in airtight container for up to 3 days.

Nutrition Facts : Calories 961, Fat 108.1, SaturatedFat 14.9, Sodium 162.5, Carbohydrate 1.1, Fiber 0.5, Sugar 0.1, Protein 0.4

FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE



FRESH MOZZARELLA WITH RED AND YELLOW TOMATOES AND BASIL VINAIGRETTE image

Number Of Ingredients 12

1 pound fresh mozzarella, sliced into 1/4-inch thick slices
2 ripe red tomatoes, sliced into 1/4-inch thick slices
2 ripe yellow tomatoes, sliced into 1/4-inch thick slices
Basil Vinaigrette, recipe follows
Fresh basil leaves, torn
Salt and freshly ground pepper
Basil Vinaigrette:
1/2 cup fresh basil leaves
1/4 cup white wine vinegar
1 tablespoon honey
Salt and freshly ground pepper
1/2 cup olive oil

Steps:

  • Arrange the cheese and tomatoes on a platter and drizzle with the vinaigrette, to taste, and garnish with basil leaves. For the vinaigrette, combine ingredients and blend until smooth.

PAN SEARED SUMMER SQUASH WITH FRESH BASIL AND LEMON VINAIGRETTE



Pan Seared Summer Squash With Fresh Basil and Lemon Vinaigrette image

Make and share this Pan Seared Summer Squash With Fresh Basil and Lemon Vinaigrette recipe from Food.com.

Provided by Vegan Courtney

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6

3 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1 teaspoon lemon zest
2 tablespoons fresh basil, chopped
1/4 teaspoon sea salt
2 large green zucchini

Steps:

  • For the vinaigrette, mix together the olive oil, lemon juice, lemon zest, fresh basil and salt.
  • Slice the zucchini into large rounds.
  • Warm a 10-inch skillet (Whole Foods suggests cast iron) until very hot.
  • Place the zucchini in pan and sear over high heat, until blackened, 2-3 minutes.
  • Flip onto other side and sear additional 2-3 minutes, until both sides are blackened.
  • Place zucchini on a large platter. Spoon vinaigrette over zucchini. Serve warm.

Nutrition Facts : Calories 119.2, Fat 10.7, SaturatedFat 1.5, Sodium 158.6, Carbohydrate 5.7, Fiber 1.7, Sugar 4.2, Protein 2

FRESH BASIL VINAIGRETTE



FRESH BASIL VINAIGRETTE image

Categories     Salad     Herb

Number Of Ingredients 9

3/4 cups olive oil
2 cups chopped fresh basil
1 shallot, peeled
1 clove garlic, peeled
1/4 cup red wine vinegar
1/4 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
2 teaspoons Dijon mustard

Steps:

  • Heat 1/4 cup oil with 1 cup basil in medium saucepan over medium heat until basil turns bright green and small bubbles appear, 2 to 3 minutes. Turn off heat and steep 5 minutes. Process shallot, garlic, vinegar, water, salt, pepper, and mustard in blender until garlic and shallot are finely chopped, about 15 seconds. With blender running, slowly add remaining oil and steeped basil oil and continue to process until dressing is smooth and emulsified, about 15 seconds. Pack remaining basil into blender and process until dressing is smooth, about 15 seconds.

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