Easiest 5-Ingredient Green Pasta Salad EVER!

Easiest 5-Ingredient Green Pasta Salad EVER!

This 5-ingredient pasta salad is incredibly easy, featuring tender pasta, green beans, spinach, and a flavorful basil-olive oil spread.

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Prep Time 25 minutes mins

Total Time 25 minutes mins

Course Salad

Servings 6

Calories 450 kcal

Ingredients

  

• 2 cups cooked small tubular pasta
• 2 cups chopped green beans
• 2 cups shredded spinach
• 1 jar Oliviers and Co. basilic – basil and olive oil spread
• ½ cup Parmesan cheese
• salt to taste
• fresh lemon juice to taste
• 3 cloves garlic, minced
• ¼ cup Oliviers and Co. olive & basil oil
• ¼ cup Oliviers and Co. organic balsamic vinegar

Instructions

 

• Toss the cooked pasta with a little olive oil to prevent it from sticking. Heat a little bit of olive oil in a large skillet over medium heat. Add the green beans and the minced garlic and saute quickly just until the garlic is fragrant and the green beans turn bright green and tender. Toss the green beans and garlic with the pasta. Place in the fridge to cool for 15-20 minutes.
• When the pasta is cool, add the shredded spinach, basil and olive oil spread, Parmesan cheese, salt, and fresh lemon juice. Toss to combine.
• Taste and adjust seasonings as necessary.
• Serve individual portions with a drizzle of the olive & basil oil.
• Add a splash of balsamic vinegar to each serving, if desired.
• Enjoy your refreshing and simple green pasta salad!

Notes

– For best results, cook pasta al dente and let it cool completely before adding spinach to prevent wilting.
– Use a high-quality basil and olive oil spread for maximum flavor.
– Adjust lemon juice and balsamic vinegar to your personal preference for tanginess.

Allergens: Wheat.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword green pasta salad

The technique that makes it

The trick to this 5-ingredient green pasta salad lies in its simplicity and the intelligent use of a high-quality basil and olive oil spread. Unlike traditional pasta salads that rely on mayonnaise or a complex vinaigrette, this recipe leverages the pre-emulsified, intensely flavorful spread as its primary dressing base. The key is to combine the warm, freshly cooked pasta with the spread immediately. The residual heat from the pasta helps to melt and emulsify the spread, creating a cohesive, glossy coating that clings beautifully to every piece of pasta. This process ensures that the flavor is evenly distributed, preventing dry or bland bites. Similarly, adding the chopped green beans while they are still warm from their brief blanching or steaming allows them to absorb some of the dressing’s flavor and soften slightly, integrating them seamlessly into the salad. The shredded spinach wilts gently from the residual heat, adding another layer of green goodness without becoming watery. The final additions of Parmesan, minced garlic, lemon juice, and the extra basil oil are crucial for layering and brightening the flavors. The garlic provides a pungent kick, the lemon juice cuts through the richness of the oil and cheese, and the extra basil oil enhances the herbaceous notes. This layered approach, starting with the warm pasta and spread, is what rounds out this simple salad from ordinary to exceptionally flavorful and satisfying.

Troubleshooting

• Problem: Pasta salad is too dry or the dressing is clumpy.
  Fix: Ensure you are tossing the dressing with the pasta while the pasta is still warm. The heat helps the basil spread emulsify and coat the pasta evenly. If it’s already cooled, gently reheat the pasta slightly or add a tablespoon or two of warm water to the dressing mixture to help it loosen and spread.
• Problem: Green beans are too crunchy or bland.
  Fix: Briefly blanch or steam the green beans until they are tender-crisp, not raw. Drain them thoroughly and add them while still warm to the salad. This allows them to absorb some of the dressing’s flavor and achieve a more pleasant texture.
• Problem: Salad tastes too rich or oily.
  Fix: Adjust the amount of basil spread and olive oil to your preference. A squeeze of fresh lemon juice or a splash of balsamic vinegar can also help to cut through the richness and brighten the overall flavor profile.
• Problem: Spinach is watery or wilted too much.
  Fix: Add the shredded spinach at the very end, just before serving, and toss gently. The residual heat from the pasta and other ingredients will be enough to wilt it slightly without making it mushy or releasing excess water.

Substitutions

• Basil and Olive Oil Spread: If Oliviers and Co. basilic spread is unavailable, you can substitute it with a good quality store-bought pesto or a homemade pesto. The flavor profile will be similar, though potentially more intense depending on the pesto used.
• Small Tubular Pasta: Any small pasta shape like rotini, farfalle, or penne will work. For a different texture, consider using orzo or couscous. The cooking time will vary, so follow package directions.
• Green Beans: Asparagus tips (blanched) or steamed broccoli florets can be used as a substitute. Ensure they are cut into bite-sized pieces and cooked to a tender-crisp texture.
• Parmesan Cheese: Pecorino Romano cheese offers a sharper, saltier alternative. For a dairy-free option, a nutritional yeast and cashew blend can provide a cheesy, umami flavor, though the texture will differ.

Pro tips

• For best results, cook pasta al dente and let it cool completely before adding spinach to prevent wilting.
• Use a high-quality basil and olive oil spread for maximum flavor.
• Adjust lemon juice and balsamic vinegar to your personal preference for tanginess.

Enjoy this incredibly simple yet flavorful pasta salad. It’s a testament to how few ingredients can create a truly delicious and satisfying dish.

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