Garlic and Basil Pasta Salad

    30 minutes

    Garlic and basil nicely compliment the tomatoes, capsicum and olives in this easy to make pasta salad. It is a great summer BBQ side dish. For best results, chill overnight.

    358 people made this

    Serves: 6 

    • 1 cup mayonnaise
    • 1 tablespoon red wine vinegar
    • 1 teaspoon salt
    • 1/4 teaspoon ground black pepper
    • 1 clove garlic, minced
    • 1 1/2 tablespoons chopped fresh basil
    • 2 cups (120g) spiral pasta
    • 1 cup (180g) chopped tomatoes
    • 1/2 cup (60g) chopped yellow capsicum
    • 1/2 cup sliced black olives

    Preparation:15min  ›  Cook:15min  ›  Ready in:30min 

    1. Cook pasta according to packet directions. Rinse in cold water and drain.
    2. In a large mixing bowl whisk together mayonnaise, vinegar, salt, black pepper and garlic until well blended. Mix in basil. Add pasta, tomatoes, capsicum, and olives; fold gently until mixed.
    3. Chill several hours. Stir gently before serving.

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    Reviews in English (329)


    WARNING: DO NOT USE LOW FAT MAYONNAISE. I made it the first time with regular mayonnaise and it turned out to be the hit of the party! I couldn't find fresh basil so I even used dried. Then I decided to make it with low fat mayonnaise and it turned out horrible. Great recipe...  -  19 May 2003  (Review from Allrecipes USA and Canada)


    Excellent. This is really a full 5 star recipe.... easy, pretty, and yummy. I followed the recipe, except I used white wine vinegar (since I was out of red). I'm perplexed as to why some reviewers thought there was too much mayo. I hate too much salad dressing (always order it on the side!), but this only had a light coating. I'm wondering whether those people didn't use enough pasta. It calls for 2 cups of DRY pasta, which is actually an entire box, I believe (the box I used had 16 oz dry rotelle). Anyway, it's the best pasta salad I've ever had!  -  13 Jun 2006  (Review from Allrecipes USA and Canada)


    I made this salad for a baby shower I recently had and received great reviews for it. I used bow-tie pasta and added in blanched broccoli florets, seedless cucumbers, red, yellow, and green peppers as well as fresh Roma tomatoes. For the dressing, I used 1 cup of mayonnaise but added in about 3/4-1 cup of prepared zesty Italian dressing, along with the suggested ingredients. I too was afraid of the large amount of mayonnaise. Regardless, everything tasted great and it got better each day it was left-over. I would make it again because it was pretty looking.  -  09 Apr 2007  (Review from Allrecipes USA and Canada)