Don’t get too excited—this little pea isn’t mine. I can already imagine my mom and mother-in-law getting a bit overenthusiastic. They’re probably not even reading this far…
That pea belongs to someone very special. A group of food-blogging friends organized a virtual surprise baby shower to celebrate Maria—SURPRISE, Maria! Feel the love?
For those who don’t know, Maria and her husband Josh are expecting their first baby—a boy—next month. It’s such an exciting time and a joy to celebrate them from afar.
Many readers will recognize Maria from her blog, Two Peas and Their Pod. Maria and I met early in our blogging journeys, back in 2008, and we’ve kept in touch ever since. I’ve been fortunate to visit her in Salt Lake City several times, and I always leave inspired by her kindness and creativity. I’m thrilled for Maria and Josh as they begin this new chapter as parents.
Now, about the party: virtual baby showers mean adorable decorations, sweet crafts, and of course—good food. I brought a perennial favorite to the celebration: a hearty pasta salad dressed in a bright balsamic basil vinaigrette.
This pasta salad is simple, fresh, and well suited for gatherings. I make it with whole wheat rotini (though regular pasta works fine), plenty of fresh vegetables, canned garbanzo beans for protein, and a dressing that really makes the dish shine. The balsamic-basil vinaigrette is tangy, herb-forward, and easy to blend ahead of time.
The salad is versatile: swap vegetables to suit the season, add grilled chicken for a heartier main, or leave it vegetarian for a bright, filling side. It holds up well for parties because the vinaigrette coats the pasta and veggies without becoming overly heavy.
Pasta Salad with Balsamic Basil Vinaigrette
- Author: Aggie’s Kitchen
- Yield: 6–8 servings
- Category: Salad
- Method: Stovetop
Ingredients
- 1 box whole wheat rotini pasta (whole wheat optional)
- 1 pint grape tomatoes, halved
- 2 cups fresh broccoli florets, cut into small pieces
- 1 small red onion, quartered and thinly sliced
- 1 cup black or Kalamata olives, halved
- 1 can garbanzo beans (chickpeas), rinsed and drained
- Coarse salt and fresh ground pepper, to taste
- Grated Parmesan cheese, for serving
- For the dressing:
- 3/4 cup balsamic vinegar
- 3/4 cup olive oil
- 1 teaspoon Dijon mustard
- 1 garlic clove
- Coarse salt and pepper, to taste
- A generous handful of fresh basil leaves
Instructions
- Cook the pasta according to package directions until al dente. Drain and set aside.
- Place the broccoli florets in a colander. When you drain the pasta, pour the hot pasta water over the broccoli to slightly blanch it. Drain well and transfer pasta and broccoli to a large bowl to cool.
- Make the dressing by combining balsamic vinegar, olive oil, Dijon mustard, garlic, basil, salt, and pepper in a blender or food processor. Blend for about 30 seconds until the mixture is well emulsified and smooth.
- Add about one-quarter of the dressing to the pasta and broccoli and gently toss to combine. Add the tomatoes, onions, olives, and chickpeas. Toss with additional dressing as needed, but do not use it all at once—pasta absorbs dressing and you may want some on hand to freshen the salad before serving.
- Refrigerate the salad for at least two hours before serving to let flavors meld. Taste and adjust salt and pepper, and sprinkle with grated Parmesan at the table. Serve chilled or at cool room temperature.
This pasta salad keeps well for a day or two in the fridge. If it looks dry after sitting, stir in a little more vinaigrette and let it come to serving temperature. Fresh basil added just before serving brightens the flavor and aroma.
Maria and Josh—we love you and can’t wait to meet your little pea! Congratulations and best wishes, xoxo.
Crafts and Party Ideas
Handmade Sweet Pea Cards — great for custom invitations or thank-you notes.
Diaper Cake Centerpiece — a charming, practical centerpiece idea for a baby shower.
Drinks
Lemon balm–infused lemonade for a refreshing nonalcoholic option.
Healthy fruit punch and simple infused waters are easy to prepare in large batches.
Lemongrass soda or mixed fruit punches add bright, summery flavors.
Bites
Truffle popcorn, mini frittatas, creamy fruit dips with fresh fruit, and bruschetta variations make excellent finger foods for a shower.
Sweets
French lemon cream tarts, petit fours, decorated sugar cookies, cupcakes with cream cheese icing, and bite-sized cake balls offer a variety of dessert options to suit many tastes.
Enjoy the party, and if you make the pasta salad, feel free to adapt the vegetables and add-ins to match your pantry and season. It’s a reliable favorite at gatherings and a lovely addition to any baby shower table.