Creamy Pesto Pasta Salad Food

CREAMY PESTO PASTA SALAD WITH STORE BOUGHT PESTO (SIP BITE GO)

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.

PESTO BOWTIE PASTA SALAD

Steps:

• Cook farfalle pasta according to package directions. Farfalle pasta is the same thing as bowtie or butterfly pasta and works great to hold heavy pesto dressing.
• Drain pasta completely of boiled water and rinse with cold water to cool before moving on. Make sure pasta has no excess water.
• In a separate bowl, add store bought jarred pesto, mayonnaise, grated Parmesan cheese, water, olive oil and mix dressing well.
• Pour pesto dressing over pasta and mix well to evenly coat all of the pasta sides.
• Add chopped spinach and grape tomatoes and toss again to combine all ingredients.
• Optionally add a little salt and cracked pepper prior to serving.
• Put in fridge for a few hours to get cold.
• Serve pasta salad topped with pine nuts or one of the other suggestions in the recipe.

CREAMY SHRIMP PASTA SALAD

Steps:

• Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente. Strain and allow to cool slightly.
• In a large bowl, whisk together the olive oil, vinegar, mascarpone, Dijon and 2 teaspoons salt. Add the pasta, shrimp, Parmesan, peas, peppers and fennel; toss to coat. Fold in the basil and dill. Serve at room temperature or cold.

CREAMY PESTO PASTA SALAD

Steps:

• Mix pesto and dressing in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

CREAMY PESTO SHRIMP PASTA

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over high heat.
• Once hot, add the mushrooms, toss in the oil, and saute tossing occasionally, until mushrooms are nicely browned.
• Transfer browned mushrooms to a plate and set aside.
• Keep the skillet off the heat to cool a bit while you prepare the shrimp.
• Toss the prepared (peeled and deveined) shrimp in a couple pinches salt and pepper and the remaining 1 tablespoon olive oil.
• Add the shrimp to the skillet used for the mushrooms. Cook over medium-high heat, turning the shrimp once, until shrimp are opaque and just barely cooked through.
• Transfer the shrimp to the plate with the mushrooms and set aside.
• Put the same skillet used above over high heat.
• Deglaze the pan by adding the wine and simmer until the wine is reduced by half.
• Reduce heat to medium and add the cream. Simmer gently, stirring regularly, until slightly thickened.
• Turn off the heat and add the cheese and pesto. Taste for seasoning, and add salt to your taste (at least 1/2 tsp because this will season the pasta once added). Sauce will continue to thicken a bit more.
• Cook the pasta according to package directions. Drain and add the pasta to the sauce along with the shrimp and mushrooms and toss well.
• Garnish with basil and more parmesan and serve.

CREAMY PESTO PASTA SALAD

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.

CREAMY PESTO

Steps:

• Combine basil, pine nuts, Asiago, garlic, pepper, and salt in a food processor; pulse until uniformly chopped. Gradually add olive oil until a thick paste forms. Taste and adjust the seasoning.
• Melt butter in a medium pan over low heat. Add flour and whisk constantly for 2 minutes. Gradually add milk, stirring constantly. Continue to cook until thickened, about 5 minutes. Stir in Asiago cheese until melted. Stir in pesto sauce until combined.

CREAMY PESTO & CHICKEN PASTA SALAD

Steps:

• Cook the pasta following pack instructions. Meanwhile, mix the red pepper with the cherry tomatoes and chicken. Mix the pesto and crème fraîche. Drain the pasta, then stir it through. Toss through the veg and chicken and eat immediately, or pack into a container for lunch.

CREAMY PESTO PASTA SALAD

Steps:

• For the pasta, bring a large pot of water to a boil. Add salt and pasta, cooking until pasta is tender. Drain well and toss with olive oil. Cool to room temperature while preparing the pesto.
• For the pesto, wash the basil, discard the stems and dry thoroughly. Set aside.
• Place the garlic, pine nuts, salt and pepper in a food processor. Process 10 seconds to chop garlic. Add basil leaves and pulse 4-5 times to shred basil. Scrape down the sides of the bowl. With the machine running, slowly pour in the olive oil in a steady stream until the mixture is smooth, about 20 seconds. Add the Parmesan, mayonnaise and lemon juice, processing just until incorporated.
• Transfer pesto to a large serving bowl and toss with cooled pasta. Serve with additional Parmesan if desired.

CREAMY PESTO PASTA SALAD

Steps:

• Cook pasta according to package directions adding salt to the water
• Rather than rinse with cool water, drain and toss hot pasta with olive oil and lemon juice, spread on a sheet pan to cool while you prep the veggies and dressing.
• Make the dressing: mix together pesto, greek yogurt, mayo, lemon juice until smooth and creamy. Salt and pepper to taste.
• Mix pasta, olives, fresh mozzarella and creamy pesto dressing. (At this point you can refrigerate up to a day ahead of serving).
• Add fresh tomatoes and basil just before serving and garnish of choice.

CREAMY PESTO PASTA SALAD WITH PEAS AND SUN-DRIED TOMATOES

Steps:

• To make the dressing, stir together the pesto, mayonnaise, and lemon juice. If your pesto is homemade, it should already be well-seasoned, but if not, adjust the seasoning as necessary. Set aside.
• Meanwhile, bring a pot of salted water to a boil. Add the pasta and cook until a minute shy of al dente. Add the peas and blanch them during the final minute of cooking, just until the peas are heated through, but still bright green. Drain the pasta and peas in a colander. Run cold water over the colander to shock the cooking process and cool the pasta and peas.
• Add the drained pasta and peas to a large mixing bowl and add the dressing and sun-dried tomatoes. Mix until well combined. The pasta salad is best the day it is made, before it begins to absorb the dressing, although it's still tasty the next day.

PESTO PASTA SALAD

Steps:

• Cook the pasta in a large pot of salted water. Drain well and rinse under cold water.
• Mix dressing ingredients in a small bowl.
• Combine pasta, grape tomatoes, sun-dried tomatoes, mozzarella, and olives in a large bowl. Toss with dressing and season with salt & pepper to taste.
• Refrigerate at least 2 hours before serving.
• Chop fresh basil and sprinkle on top just before serving

CREAMY AVOCADO PASTA SALAD WITH ROASTED VEGETABLES

Steps:

• Preheat the oven to 425° F and prepare a baking sheet with aluminum foil. Toss the sliced veggies with olive oil and 1 teaspoon of both kosher salt and freshly ground black pepper. Roast for 10-15 minutes or until the veggies soften and caramelize. Set aside to cool.
• Meanwhile, cook the pasta in salted water according to package directions, drain, rinse, and cool.
• Add the avocado to the blender jar and pulse a few times. Add the almond milk, pesto, lemon juice, and the remaining 1 teaspoon each of kosher salt and pepper. Blend on high until light and frothy. Add more almond milk if needed to create a lush sauce.
• Add the cooked pasta to a large mixing bowl with the cooked veggies and kalamata olives. Drizzle with the avocado sauce and toss to coat. Taste and adjust the seasoning, garnish with the Parmesan cheese, nuts and more basil leaves if desired. Serve at room temperature or chilled. Will keep for 1-2 days.

5 INGREDIENT CREAMY PESTO PASTA SALAD RECIPE

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.

CREAMY EDAMAME PESTO PASTA WITH ROCKET SALAD

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.

CREAMY PESTO PASTA SALAD WITH CHICKEN, ASPARAGUS AND CHERRY TOMATOES

Steps:

• Mix dressing ingredients in a small bowl; keep chilled until ready to toss with salad. (Store in clean jar with lid.)
• Bring 1 gallon of water and 2 Tbs. of salt to boil in a large soup kettle. Add pasta and, using package times as a guide, boil, stirring frequently and adding asparagus the last 1 minute, until just tender. Drain thoroughly (do not rinse) and dump onto a large, lipped cookie sheet. Set aside to cool while preparing remaining salad ingredients.
• Place all salad ingredients (except buttermilk dressing) in a large bowl or transfer to a gallon-size zippered bag. (Can be covered and refrigerated several hours at this point.) When ready to serve, add dressing; toss to coat and serve.

PESTO PASTA SALAD

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.

CREAMY ITALIAN PESTO PASTA SALAD

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.

CREAMY PESTO TORTELLINI

Steps:

• Cook the tortellini according to package instructions. Drain and rinse with cold water.
• Add tortellini to a large bowl. Add caesar dressing to the pasta and toss to coat. Add tomatoes, olives, green onion, basil pesto, salt and pepper and garlic powder and toss to combine. Add sunflower seeds and 1/3 cup fresh parmesan cheese and toss to combine.
• Serve warm or cold. Store in the fridge. If it seems to dry after sitting in the fridge (the pasta can absorb a lot of moisture) you can add another spoonful of caesar dressing and/or pesto. Garnish with the remaining parmesan and fresh chopped basil before serving.

CREAMY BASIL PESTO PASTA SALAD

Steps:

• Melt gourmet cheese wedges in microwave for 1 minute at 50% power
• Stir in basil pesto.
• Add Profile Pasta to boiling water, cook for 1 minute
• Toss cheese and pesto mix, spinach and pasta in a hot pan to finish melting cheese
• and coat pasta evenly.
• Serve warm or chill and enjoy!

CREAMY PESTO DRESSING

Steps:

• Mix all ingredients together until creamy and smooth.

CREAMY PESTO PASTA SALAD

Steps:

• Mix pesto and salad dressing until well blended. Add remaining ingredients; mix well. Refrigerate.

CREAMY PASTA WITH PESTO AND TOMATOES

Steps:

• Cook the pasta according to packet instructions.
• In the meantime, heat up a 1 tbsp of olive oil in a small saucepan, then add the halvened tomatoes and let them soften for a few minutes. Squeeze them down lightly with a wooden spoon until they release the juices and flavour the oil.
• Then add the Crème Fraîche, pesto and a few basil leaves. Let it simmer a bit on a low heat until your pasta is ready.
• Drain the pasta and mix in with the sauce. Done!

CREAMY PESTO SALAD DRESSING

Steps:

• Whisk to combine. Dress salad! :).

THE BEST SIMPLE & REFRESHING CREAMY CHICKEN PESTO PASTA SALAD

Steps:

• 1. Cut the bell pepper into 2-3 pieces and add to a hot skillet without oil to char the peppers. Turn peppers every 45 seconds or so until the skin has blacked and the flesh of the pepper has softened. This should take about 4-5 minutes over high heat. 2. Add the mayonnaise, sour cream, and basil pesto to a large mixing bowl and then stir well to combine. 3. Add in the cooked pasta to the mixing bowl and mix until pasta is fully coated in the pesto sauce. 4. Dice the cooked chicken into 1/2-inch cubes and then add to the mixing bowl. 5. Dice the mozzarella into 1/4-inch cubes and add to the mixing bowl. Stir to coat the chicken and the mozzarella with the pesto sauce. 6. Once the peppers are cool to the touch, dice them into 1/4-inch pieces. Quarter the cherry tomatoes. Then add both the peppers and the tomatoes to the mixing bowl. Gently fold the peppers and tomatoes into the pasta salad. 7. Season the pasta salad to taste with salt and/or black pepper. Garnish with fresh basil if desired.

PASTA SALAD WITH CREAMY AVOCADO PESTO

Steps:

• First cook the pasta according to the instructions on the packet until al dante, then drain all the water from the pan, rinse with cold water to cool the pasta down. Add the pasta to a large bowl set aside .
• Prepare your salad vegetables for the pasta salad by dicing and slicing them up, then stir them in with your pasta.
• To make the pesto, add all the pesto ingredients into a jug, then using a hand stick blender, blend everything until smooth and creamy. Taste to see if you need to add more salt.
• Stir the pesto into the pasta salad until the pasta is completely saturated, sprinkle with dried chilli flakes for a little kick. Enjoy!

PESTO PASTA SALAD

Steps:

• Prepare the pesto and set aside.
• Bring a large pot of salted water to a boil. Prepare the pasta according to the package directions, or until slightly past al dente. Before draining the pasta, scoop ¾ cup of the starchy pasta water and set aside. Drain the pasta and toss it with a little olive oil so that it doesn't stick together. Spread the pasta on a baking sheet and let it (and the reserved pasta water) cool to room temperature.
• In a large bowl combine the pasta, zucchini, yellow squash, pesto, the reserved pasta water, lemon juice, salt, and pepper and toss. Season to taste. Top with the pine nuts, fresh basil, and red pepper flakes, if using. Serve the salad at room temperature.