Debbies Pasta Pesto Salad Food

PESTO PASTA SALAD

Pesto Pasta Salad image

This pesto pasta salad recipe is bursting with fresh flavor. It's light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.

Provided by Cookie and Kate

Categories Salad

Time 25m

Number Of Ingredients 13

Ingredients

1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
1 pint cherry tomatoes, halved or quartered
3 handfuls baby arugula or spinach
Optional cheese: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan
Optional additions: 1/2 cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
Freshly ground black pepper
1/2 cup pepitas (hulled pumpkin seeds)*
1/2 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup lemon juice (about 2 lemons)
1 clove garlic, roughly chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese).
Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.

Nutrition Facts : Calories 457 calories, Sugar 3.3 g, Sodium 153.8 mg, Fat 30 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 6.5 g, Protein 8.4 g, Cholesterol 0 mg

DEBBIE'S PEACH PASTA SALAD

Debbie's Peach Pasta Salad image

This is a fantastic salad recipe that I got off a family member. It is always a hit when she makes it and takes it to barbeques and I have made it three or four times and it is just as successful. The dressing is best made the day before if you can as it lets the flavours blend into one another and the taste improves. It stores in the fridge for ages.

Provided by christie

Categories Fruit

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

Ingredients

125 g spiral pasta
410 g peach slices, drained and chopped into smaller pieces
1/3 cup chopped parsley
1/3 cup chopped celery
3 spring onions, chopped fine
4 slices bacon, cooked and chopped
5 tablespoons white vinegar
2 tablespoons sugar
2 teaspoons dried basil
1/2 teaspoon salt
1 teaspoon curry powder
2 garlic cloves, crushed
1/2 cup vegetable oil
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

Steps:

Combine all the dressing ingredients in a jar and shake well. Store in the fridge until needed.
To make the salad, mix all the ingredients together in a bowl and pour over the dressing.
Stir to combine.

PESTO PASTA SALAD

Pesto pasta salad image

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

Provided by Lulu Grimes

Categories Dinner, Lunch

Time 22m

Number Of Ingredients 7

Ingredients

400g mini pasta shapes
200ml crème fraîche
4 tbsp fresh pesto
½ cucumber , cut into small cubes
16 cherry tomatoes , cut into quarters, or halved
200g frozen peas , cooked and chilled
handful basil leaves

Steps:

Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.

Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium

DEBBIE'S PASTA SALAD - LITTLE BIT OF THIS, LITTLE BIT OF THAT

Debbie's Pasta Salad - Little Bit of This, Little Bit of That image

I wanted to make a pasta salad so I used a little bit of this from different recipes as well as a little bit of that to come up with a recipe that had the ingredients that my family love's - thus this recipe was created and has now become a keeper. My family inhaled this and it is almost gone over night. I just guessed on the serving amount, it makes a lot. Prep time is approximate and does not include refrigeration over night. If I had a green pepper I would have added that as well.

Provided by Mainely Debbie

Categories Potluck

Time 1h

Yield 15 serving(s)

Number Of Ingredients 16

Ingredients

1 lb pasta, your choice
1 1/2 cups Italian dressing
2 cups caesar salad dressing
2 cups mayonnaise
1 cup grated parmesan cheese
1 teaspoon garlic powder
1 teaspoon garlic salt
1 teaspoon onion powder
4 ounces sliced pepperoni
6 Italian sausages, cooked Your Choice of Flavor
1 slice ham, cut 1 inch thick from deli-any ham you like
2 large celery ribs, diced small
10 cherry tomatoes, sliced in half
1/2 purple onion, diced small
2 cups shredded mozzarella cheese
2 cups shredded cheddar cheese

Steps:

Cook the pasta ala dente, rinse with water, drain real well and let cool.
Mix the dressings, mayonaise, parmesean cheese, garlic powder, garlic salt and onion powder in a bowl until combined well.
Quarter the pepperoni slices.
Slice the sausages in half lengthwise and then each half into about 1/4 inch slices.
Slice the ham in about 1 inch strips and then each strip into about 1/2 inch slices.
Mix all but the dressing mixture with the pasta until well combined.
Add the dressing mixture to pasta and mix until well combined.
Salt and Pepper To Taste.
Let flavors meld together overnight if possible and serve the next day.

Nutrition Facts : Calories 761.7, Fat 58.3, SaturatedFat 16.2, Cholesterol 71, Sodium 1799, Carbohydrate 37.5, Fiber 1.5, Sugar 6.2, Protein 22.7