Craving a taste of summer? Try this Balsamic & Olive Oil Pasta – a quick and vibrant vegetarian-optional recipe bringing together heirloom tomatoes, spinach, and the zing of balsamic vinegar!

Balsamic & Olive Oil Pasta

Back in my college days, there was a go-to dish at Noodles & Co (IYKYK) that never failed to satisfy my cravings – Pasta Fresca! Packed with vibrant veggies and infused with a delightful balsamic tang, it was a flavor explosion that left a lasting memory. 

Fast forward to today, I find myself craving those summer flavors that once graced my taste buds, but unfortunately living WAY too far from a Noodles & Co has left me without them. So, of course  I’ve taken matters into my own hands and decided to recreate my own version of this delicious dish! 

What You Need To Make This Recipe

To whip up this simple Balsamic & Olive Oil Pasta, you’ll need just a few essential ingredients:

• Pasta: I used the fusilli from Garofalo because it’s what I had on hand, but if you want to add more nutrition and protein to this recipe, I’d recommend opting for a chickpea, lentil or even quinoa pasta. 
• Tomatoes: Bursting with color and sweetness, I used heirloom cherry tomatoes to bring a vibrant punch to the dish, but any tomato you have on hand will do!
• Red onion: Adds a gentle crunch and a touch of pungency that complements the sweetness of the tomatoes. If you don’t have red onion on hand, feel free to opt for yellow or white onion. However, I will say the purple onion does add a delicious flavor and beautiful bright color to the recipe. 
• Fresh garlic: Infuses the dish with its aromatic magic, elevating the overall flavor.
• Spinach: I love throwing spinach into pasta dishes as a way to get in as many veggies as I can! Especially in this recipe, the earthy freshness of spinach balances the acidity of balsamic vinegar super well. Kale would also be a nice addition if you prefer to leave out the spinach.
• Olive oil: The olive oil isn’t just for cooking today! We’re adding a healthy glug of olive oil for a delicious depth of flavor in this dish. 
• Balsamic vinegar: The star of the show, delivering that signature tangy kick to pair with the smooth olive oil mouthfeel.
• Red pepper flakes: These are optional for those who like a touch of heat!
• Chicken: If you’re looking to add a protein element, tender cooked chicken is perfect in this recipe but completely optional. 

Ways To Switch It Up

The beauty of the Balsamic & Olive Oil Pasta lies in its versatility. Here are a few ways to put your own spin on this already fantastic recipe:

• Vegetarian Dream: Feel free to omit the chicken and embrace this recipe’s vegetarian side. The medley of vegetables and balsamic vinegar is robust enough to stand on its own, but you could also add chickpeas or even shrimp as another protein option. 
• Cheese Lover’s Paradise: If you’re a fan of that classic Pasta Fresca vibe from Noodles & Co, consider sprinkling some Parmesan cheese over your plate. The salty, nutty profile of Parmesan adds a delightful layer of complexity. 
• Grain Swap: Experiment with different pasta types or even opt for whole wheat or gluten-free pasta if that’s your preference. This adaptation ensures everyone can enjoy the dish regardless of dietary restrictions. Choosing a chickpea, lentil or quinoa pasta will even add to the nutrition profile and satiety factor of this dish. 
• Veggie Extravaganza: While the recipe also has some delicious vegetables, like cherry tomatoes and spinach, don’t shy away from incorporating other veggies you love. Bell peppers, zucchini, asparagus or even some artichoke hearts can make your version unique!

So there you have it – my Balsamic & Olive Oil Pasta adventure! Summer vibes, tangy goodness, and a whole lot of ‘yum.’ Give it a go, put your spin on it,  let your taste buds do the happy dance, and don’t forget to comment below to let me know how you like it!

Balsamic & Olive Oil Pasta Recipe

Serves 4

Ingredients:

• 8oz pasta of choice (or 4 servings)
• 1 pint heirloom cherry tomatoes, sliced
• ½  red onion, sliced
• 2 cloves of garlic, minced
• 2 cups spinach
• 4 tbsp olive oil
• 3 tbsp balsamic vinegar
• Salt & pepper to taste
• Red pepper flakes (optional)
• 1 lb chicken breast, cooked (optional)

Directions:

1. Cook pasta according to package directions.
2. While pasta is cooking, heat 1 tbsp olive oil in a pan on medium heat. Once warm, add the tomatoes and red onion. Cook about 3 minutes or until onion is translucent.
3. Add the garlic and cook 30 seconds before adding the spinach and chicken (optional). 
4. Once the spinach is slightly wilted, add in the cooked pasta, remaining olive oil and balsamic vinegar. Mix well and saute about 3 more minutes.
5. Serve topped with salt & pepper to taste and red pepper flakes (optional). 
6. Enjoy!

Looking for more delicious pasta recipes? Try these!

• High-Protein Buffalo Chicken Pasta
• Roasted Veggie “Orzo” Pasta Salad
• Creamy Vegan Beet Pasta
• Mediterranean Pasta Salad