Source: Chef Guadalupe Garcia de Leon. | Category: Salads, Vinaigrettes

Fresh Pasta Salad with Sweet Onion Vinaigrette

This colorful salad is perfect for lunch or a weekend picnic. Canola oil’s neutral taste lets the other ingredients’ summery flavors shine.

Fresh Pasta Salad with Sweet Onion Vinaigrette


  • 3/4 lb bow tie pasta 350 g (about 4 1/2 cups or 1.25 L)
  • Vinaigrette
  • 1/4 cup rice vinegar 60 mL
  • 1/2 cup canola oil 125 mL
  • 1 Tbsp low-sodium soy sauce 15 mL
  • 2 tsp brown sugar 10 mL
  • 1/2 tsp salt 2 mL
  • 1/2 tsp red pepper flakes 2 mL
  • Salad
  • 15 cherry tomatoes, cut in half
  • 1 yellow pepper, finely chopped
  • 1/2 cup fresh basil leaves, thinly sliced (chiffonade-style*) 125 mL
  • 1/4 cup thinly sliced green onion 60 mL


  • 1. Cook pasta according to package instructions. Once cooked, drain and cool.
  • 2. To prepare vinaigrette: In bowl, whisk all ingredients until combined.
  • 3. In serving bowl, combine pasta, tomatoes, pepper and basil. Add vinaigrette. Stir to combine. Garnish with green onion.
  • Tip: To chiffonade herbs such as basil or mint, stack about eight leaves together and then roll them lengthwise into a cigar shape. Thinly slice across the bundle to make thin ribbons.


8 servings

serving size

1 cup (250 mL)

nutritional analysis

Per Serving

Total Fat15 g
Saturated Fat1 g
Cholesterol0 mg
Carbohydrates36 g
Fiber5 g
Sugars5 g
Protein6 g
Sodium60 mg
Potassium208 mg