CREAMY PESTO PASTA SALAD
Taste the Mediterranean with our Creamy Pesto Pasta Salad! Black olives and sun-dried tomatoes highlight this easy-to-make scrumptious pesto pasta salad.
Provided by My Food and Family
Categories Pasta
Time 1h20m
Yield 6 servings, about 2/3 cup each
Number Of Ingredients 6
Steps:
- Mix pesto and dressing in large bowl until blended.
- Add remaining ingredients; mix lightly.
- Refrigerate 1 hour.
Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 8 g
CREAMY PESTO PASTA SALAD
Pesto is great with pasta whether it's warm OR cold. This creamy pesto pasta salad is a great make-ahead side dish to feed a crowd, or a great dinner all on its own.
Provided by The Blue Jean Chef, Meredith Laurence
Categories Entrées Side Dishes Salads
Time 25m
Number Of Ingredients 15
Steps:
- Cook pasta according to the package instructions, until it is al dente - about 9 minutes. Drain the pasta and rinse it with cold water to wash off the starch. Transfer the pasta to large bowl and let it cool.
- Make the dressing. Using a food processor running with the lid on, drop the garlic and Parmesan cheese down the feed tube and process to fine crumbs. Add the pine nuts and process again. Add the basil leaves and drizzle the olive oil down the feed tube slowly while the processor runs and blends everything together. Add the buttermilk and mayonnaise and process until smooth. Season to taste with lemon juice, salt and pepper. Set the dressing aside.
- Add the cucumbers, cherry tomatoes, orange peppers, red onion and fresh mozzarella to the bowl with the pasta. Pour the dressing over the top and toss to coat. Season the salad with salt and fresh ground black pepper and serve chilled.
Nutrition Facts : Calories 495 kcal, Carbohydrate 49 g, Protein 17 g, Fat 26 g, SaturatedFat 7 g, Cholesterol 32 mg, Sodium 609 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
PESTO PASTA SALAD
Super easy Pesto Pasta Salad is a chilled macaroni salad tossed in a light pesto sauce with fresh cherry tomatoes. Macaroni salad has never been easier or healthier!
Provided by Traci The Kitchen Girl
Categories Side Dish
Time 20m
Number Of Ingredients 5
Steps:
- Cook PASTA according to package instructions (with SALT); rinse, drain, and set aside to cool.Recipe tip: Drizzle a bit of extra virgin olive oil over cooled pasta and gently mix. This helps keep the pasta from drying out while it's waiting to be dressed.
- When pasta has cooled, gently fold in PESTO and SUN DRIED TOMATOES until combined.
- Cover and refrigerate up to 5 days. Serve chilled.
- Note: Don't be afraid to add a little extra virgin olive oil, or small amounts of pesto, to alter the consistency of the pasta salad once all ingredients have been combined.
Nutrition Facts : ServingSize 1 cup, Calories 326 kcal, Carbohydrate 47 g, Protein 15 g, Fat 10 g, SaturatedFat 2 g, Cholesterol 4 mg, Sodium 258 mg, Fiber 1 g, Sugar 3 g
CREAMY EDAMAME PESTO PASTA WITH ROCKET SALAD
Make a budget-friendly family meal with our quick and easy edamame pesto pasta. Use wholemeal spaghetti for added fibre if you prefer
Provided by chintalpatel
Categories Dinner, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
- To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
- Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.
Nutrition Facts : Calories 637 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 0.3 milligram of sodium
CREAMY PESTO PASTA SALAD WITH STORE BOUGHT PESTO (SIP BITE GO)
Learn how to make creamy pesto pasta salad with store bought pesto. One of my favorite make ahead salad recipes is this easy pesto pasta. It takes just 20 minutes! Once you try my recipe for pesto pasta salad using store bought pesto, you'll be hooked. To make this creamy pasta salad, you'll use penne pasta, pesto, smoked mozzarella, mayo, sun dried tomatoes, and Parmesan cheese. Substitute tortellini if you'd like!
Provided by Jenna Passaro
Categories Appetizer lunch Side Dish
Time 25m
Number Of Ingredients 7
Steps:
- Boil penne pasta as directed to al dente. Strain and drizzle with olive oil so pasta doesn't stick together.
- Combine mayo and store bought pesto. Mix pesto dressing with pasta.
- Add diced sun-dried tomatoes and smoked mozzarella cheese. Stir to combine ingredients. Top with Parmesan cheese.
Nutrition Facts : Calories 553 kcal, Carbohydrate 60 g, Protein 16 g, Fat 26 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 455 mg, Fiber 3 g, Sugar 4 g, ServingSize 1 serving
CREAMY ITALIAN PESTO PASTA SALAD
Wow the whole family with a Creamy Italian Pesto Pasta Salad. Adding Parmesan cheese emphasizes that rich, Italian flavor.
Provided by My Food and Family
Categories Home
Time 3h20m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Cook pasta as directed on package, omitting salt.
- Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
- Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.
Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 10 g
5 INGREDIENT CREAMY PESTO PASTA SALAD RECIPE
This creamy pesto pasta recipe combines the best of alfredo sauce and pesto sauce. It has a fragrant nuttiness, which cuts through all the rich flavors.
Provided by Recipes.net Team
Categories Pasta Recipes
Time 28m
Yield 6
Number Of Ingredients 5
Steps:
- Cook pasta per package instructions and drain. Place into a large bowl.
- Add the alfredo sauce and basil-pesto sauce to the pasta, stirring gently to combine.
- Add the grated parmesan cheese and stir gently again to combine.
- Add pine nuts to the pasta mixture, stirring gently to combine once more.
- You can serve this dish hot or at room temperature.
Nutrition Facts : Calories 779.00kcal, Carbohydrate 91.00g, Cholesterol 34.00mg, Fat 35.00g, Fiber 5.00g, Protein 23.00g, SaturatedFat 8.00g, ServingSize 6.00, Sodium 814.00mg, Sugar 6.00g
CREAMY PESTO PENNE WITH VEGETABLE RIBBONS
This beautiful dish will wow guests. It's not just the colors; they'll really be amazed by the taste. Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook pasta according to package directions, adding the edamame during the last 5 minutes of cooking. Meanwhile, using a vegetable peeler or metal cheese slicer, cut carrots and squash into very thin lengthwise strips., In a large skillet, saute onion in 1 tablespoon butter until tender. Add the vegetable strips and garlic; saute 2-3 minutes longer or until crisp-tender. Stir in the cream, pesto, salt and remaining butter. Bring to a gentle boil; cook for 2-4 minutes or until sauce is slightly thickened and vegetables are tender., Drain pasta and edamame; toss with vegetable mixture. Sprinkle with walnuts.
Nutrition Facts : Calories 521 calories, Fat 33g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 315mg sodium, Carbohydrate 45g carbohydrate (9g sugars, Fiber 7g fiber), Protein 15g protein.
SIMPLE CREAMY PESTO PASTA
Make and share this Simple Creamy Pesto Pasta recipe from Food.com.
Provided by Neonprincess
Categories One Dish Meal
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Put pasta on to boil.
- While the pasta is cooking, melt the first lot of butter and saute mushrooms, garlic and proscuitto (or ham). Remove from pan, keep warm.
- Melt second lot of butter. Add flour and cook 1 minute, stirring constantly.
- Stir in stock and milk and cook, stirring frequently, until sauce thickens.
- Add the mushrooms, proscuitto and cheese.
- Stir until cheese is melted.
- Add the pesto, salt and pepper.
- Toss hot pasta with sauce and serve immediately.
Nutrition Facts : Calories 645, Fat 18.7, SaturatedFat 10.3, Cholesterol 44.3, Sodium 284, Carbohydrate 107.6, Fiber 14.1, Sugar 1.1, Protein 15
CREAMY PESTO PASTA
Make and share this Creamy Pesto Pasta recipe from Food.com.
Provided by CorriePDX
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta in about 3 quarts boiling water until just barely tender to bite, 7 to 9 minutes. Drain.
- Meanwhile, in a 10- to 12-inch nonstick frying pan, combine onion, garlic, and butter. Stir often over medium-high heat until onion is limp, about 5 minutes.
- Add neufchâtel cheese and stir until melted, about 3 minutes. Stir broth and wine into pan and mix until blended. Add basil and stir until wilted, about 2 minutes.
- Add pasta to sauce and stir until pasta is coated with sauce. If sauce gets too thick, stir in a little water to thin. Spoon onto plates. Add parmesan, salt, and pepper to taste.
Nutrition Facts : Calories 414.1, Fat 17.1, SaturatedFat 9.8, Cholesterol 93.5, Sodium 390.7, Carbohydrate 47.3, Fiber 2.8, Sugar 2.6, Protein 15.4
CREAMY PESTO PASTA SALAD
I love pesto so this is one of my absolute favorites. I took it to a picnic and it didn't last long at all. It's from the Favorite Brand Names Cookbook.
Provided by pesce_gurl
Categories Potluck
Time 20m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix pesto and salad dressing until well blended. Add remaining ingredients; mix well. Refrigerate.
Nutrition Facts : Calories 161.6, Fat 1.9, SaturatedFat 0.3, Sodium 82.1, Carbohydrate 30.6, Fiber 1.7, Sugar 0.7, Protein 5.3
CREAMY PESTO PASTA
This Creamy Pesto Pasta is the perfect combination of indulgent comfort food and fresh, light summer flavors! Ripe, juicy tomatoes combine with white wine and garlic for a quick sauce base, then add heavy cream and fresh basil pesto for an easy vegetarian weeknight dinner!
Provided by Kylie
Categories Main Dish
Time 15m
Number Of Ingredients 11
Steps:
- Heat oil in a large pan over medium-low heat. Add garlic and dried thyme.
- Cook, stirring frequently for 30 seconds.
- Add tomatoes and white wine and cook over medium-low heat for 5 minutes, stirring occasionally.
- Remove from heat and add heavy cream and pesto.
- Add linguine and toss to coat evenly. Return to heat and cook for just a minute or two, until the noodles are heated through.
- Serve with grated Parmesan and fresh basil and enjoy!
Nutrition Facts : Calories 357 calories, Sugar 2.8 g, Sodium 141.4 mg, Fat 15.5 g, SaturatedFat 3.3 g, TransFat 0.1 g, Carbohydrate 45.2 g, Fiber 2.5 g, Protein 9 g, Cholesterol 5.6 mg
CREAMY EDAMAME PESTO PASTA WITH ROCKET SALAD
Make a budget-friendly family meal with our quick and easy edamame pesto pasta. Use wholemeal spaghetti for added fibre if you prefer
Provided by chintalpatel
Categories Dinner, Supper
Time 30m
Number Of Ingredients 7
Steps:
- Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
- To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
- Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.
Nutrition Facts : Calories 637 calories, Fat 29 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 64 grams carbohydrates, Sugar 2 grams sugar, Fiber 8 grams fiber, Protein 27 grams protein, Sodium 0.3 milligram of sodium
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- Bring a pot of water to rolling boil. Season with salt. Add pasta and cook as per package directions. While pasta is cooking, heat 1/2 tbsp oil in a saute pan. When oil is hot, add onion strings and cook until brown and caramelized (about 4-5 minutes). Drain on paper towel and set aside.
- Wipe excess oil from the saute pan, and keep heat on. (Since pesto already has oil, I don't use additional oil to cook pesto.) Add pesto and heat until warm through (about 2-3 minutes). Don't cook for long or pesto turns very dark and does not taste fresh.
- Add cooked pasta, half of the parmesan cheese, then coat pasta in the pesto-cream sauce gently.
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- Combine the pesto and mayonnaise in a medium-sized bowl. Whisk in the buttermilk, a bit at a time, until you reach your desired consistency. Refrigerate until ready to use.
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- Bring a pot of salted water to a boil, and cook your pasta until al dente, following package directions. Reserve 1/2 cup of the cooking liquid, and then drain the pasta without rinsing it.
- In a large pan, heat olive oil over medium heat and add the shallot. Continue to cook, stirring occasionally, until the onion is softened and browning slightly. (Note: to save time, you could begin this step while the pasta is still cooking).
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- IN a large bowl or the same stock pot you used to cook the pasta, add pasta, peas, artichokes, and tomatoes. Pour pesto mixture over the top and toss to mix and coat evenly.
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5/5 (1)Category Salad, Side DishCuisine American, ItalianTotal Time 25 mins
- Add all of the pesto ingredients to a blender or food processor. Puree for 1-3 minutes (depending on the power of your machine) until the cashew bits are essentially smooth.
- Preheat the oven to 400 degrees. Place tomatoes and asparagus on a parchment lined sheetpan. Toss with 1 tsp olive oil, 1/4 tsp salt, oregano, pinch of red pepper flakes and pinch of black pepper. Spread the veggies out across the cookie sheet into one even layer. Bake about 15 minutes until slightly golden.
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- While pasta is boiling, place all of the ingredients for the cashew pesto into a blender or food processor and blend until smooth. Depending on how juicy your lemon was, you may need to add more water. The consistency should be thick and creamy. Set aside for later!
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- Cook pasta according to the package instructions, stirring occasionally, until pasta is cooked to al-dente. Once cooked, drain well in a colander and run under cold water to stop the cooking process.
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- Slice the ramps, separating the slices of the white bulb into one pile, and the ribbon-ey slices of the leaves and any thin stems into a different pile (discard any yellowed leaves).
- Heat the olive oil in a large skillet over medium heat. Add the sliced white parts of the ramps, and sauté for about 8 minutes, until tender.
- Meanwhile, bring a large pot of water to a boil. When it comes to a boil, add a generous amount of salt. Add the pasta and stir. Allow to return to a simmer. When the pasta has about 5 minutes left until it’s done, according to package directions, add the edamame, and continue to cook until the pasta and the edamame are cooked to your liking. Remove 1/2 cup of the cooking water before draining.
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