5 Ingredient Pesto Pasta Salad Food

5-INGREDIENT PESTO PASTA SALAD

Steps:

• Cook pasta in a large stockpot of generously-salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
• In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.

PESTO PASTA SALAD

Steps:

• In a large pot bring salted water to a boil and cook the pasta until just past al dente. Note: Cooking time will vary based on the type of pasta you choose.
• Drain the pasta. Pour pasta into a large bowl, drizzle with a few Tablespoons of pesto, stir, and allow the pasta to cool for about 15-minutes while you prep the rest of the recipe.
• Toast the pine nuts over low heat, in a dry skillet, until they start to smell fragrant and have a little color on them, and then remove from the pan. Set aside to cool completely. This step can be done in advance.
• Slice cherry tomatoes in half.(Chop larger mozzarella into bite-size pieces if using instead of mozzarella pearls)
• Add the remaining pesto sauce and blend until very well coated.
• Gently mix in the tomatoes and mozzarella pearls. If serving immediately add the pine nuts, otherwise reserve them and add in right before serving.
• Serve at room temperature or chill for a few hours.

FABULOUS PESTO PASTA SALAD

Steps:

• In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
• Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.