PESTO BOWTIE PASTA SALAD
Creamy Bowtie Pesto Pasta Salad with Pesto Dressing is a quick and easy pasta salad side dish that is bursting with flavor and perfect as a summer side dish...and how can it not be? Just use store bought pesto as the base to this nearly homemade dressing, bowtie pasta shells and bits of fresh vegetables for a budget friendly summer salad.
Provided by Trisha Haas - Salty Side Dish
Categories Salad Recipes
Time 15m
Number Of Ingredients 9
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.
Nutrition Facts : ServingSize 0.5 cup, Calories 303 kcal, Carbohydrate 2 g, Protein 6 g, Fat 30 g, SaturatedFat 6 g, Cholesterol 19 mg, Sodium 311 mg, Fiber 1 g, Sugar 1 g, TransFat 1 g, UnsaturatedFat 23 g
FARFALLE PASTA SALAD WITH BROCCOLI PESTO
Broccoli pesto? Yes, please! Pulse florets with parsley, pistachios, Parmesan and dressing. It's a great sauce for this pasta dish.
Provided by My Food and Family
Categories Home
Time 45m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium saucepan boil broccoli florets with enough water to cover. Approximately 5 minutes. Remove florets with a slotted spoon and place on a plate to cool. Reserve the water to cook pasta in.
- In a food processor, pulse broccoli, parsley, 2 tablespoons pistachios, parmesan cheese and dressing until finely chopped and combined; approximately 30 seconds.
- Cook farfalle pasta according to package. Reserve ½ cup of cooking water. Drain and return pasta to the pot.
- Over low heat, add the pesto and chopped peppers to the pot and ¼ cup of reserved water. Toss to combine. Add more water to thin out pesto if necessary. Cook for 5-7 minutes or until sweet peppers begin to soften.
- Serve with a baby arugula salad dressed with remaining Italian dressing. Sprinkle with remaining pistachios.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
FARFALLE WITH PESTO
Make and share this Farfalle With Pesto recipe from Food.com.
Provided by Irmgard
Categories European
Time 25m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Cook the pasta according to the package directions.
- Drain and rinse with cold water; drain again.
- In a food processor or blender, process the pine nuts, garlic and basil leaves until finely chopped.
- With the processor running, pour in the olive oil until combined.
- Add the cheese, lemon juice, salt and pepper.
- Toss the pesto with the pasta.
- Mix in the peas, cucumber and green onions.
- Serve garnished with basil leaves.
FARFALLE PASTA WITH BEET VINAIGRETTE AND PARSLEY PESTO
Provided by Alex Guarnaschelli
Time 40m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- For the parsley pesto: Bring a medium pot of water to a rolling boil. Add the kosher salt until the water tastes like seawater and stir to blend. Add the parsley and cook for 1 minute, and then remove with a slotted spoon. Immediately plunge leaves into an ice bath and allow to cool, 3 to 5 minutes. Drain the leaves slightly and then put them in the blender with the sugar and olive oil. Blend until smooth. If the mixture is too thick, add some water to facilitate blending. Taste for seasoning. Stir in the scallions and set aside in a bowl large enough to hold the pasta.
- For the beet vinaigrette: Put the beet pieces in a medium saucepan and add 1 cup of water. Bring to a rolling boil over high heat. Allow it to reduce until there is about 1/4 cup liquid. Add the remaining 1 cup of water and reduce again until you have only 1/4 cup left. Season to taste. Remove from the heat and stir in the red wine vinegar and olive oil.
- For the pasta: In a large pot, bring 6 quarts of water to a rolling boil. Add a generous amount of salt; the pasta water should taste like seawater. Add the pasta to the pot and stir so it doesn't stick to the bottom as it cooks. Cook the pasta until al dente (chewy but not hard or raw tasting) 8 to 10 minutes. Drain the pasta in a colander, reserving some pasta cooking liquid in case you need it later.
- To serve: Pour the pasta into the bowl with the parsley pesto. Add the beet vinaigrette and butter and toss to blend. Add the Parmesan and finely sliced beet greens, if using. Serve immediately. Alternatively, you can drizzle the red beet vinaigrette over the pasta for a different color effect.
BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES
This is just one example of how a good pesto can be used so well in so many ways. People always rave about this combo and I can't blame 'em - it's one of those matches made in heaven. The pesto coats the warm pasta to make a creamy, rich sauce, which is accented by the crumbled feta and contrasted by the sweet and tart cherry tomatoes.
Provided by Dave Lieberman
Categories side-dish
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Bring a large pot of salted water to boil. Stir in the bow ties and cook, stirring occasionally, until al dente, about 10 minutes. Drain the pasta and run it under cold water just until it stops steaming. Bounce the pasta around to get rid of as much water as you can.
- Dump the pasta into a large serving bowl. Stir in the pesto until the pasta is coated. Toss in the cherry tomatoes and the crumbled feta. Taste the salad and season it as you like with salt and pepper. You can make the salad up to about 1 hour before you serve it. Check out the salt and pepper just before you serve the salad. If it's looking a little dry, add some olive oil and stir it around.
- Pesto:
- 5 big handfuls basil leaves (about 2 hefty bunches)
- 1/2 cup pine nuts or 3/4 cup walnuts
- 1/2 cup fresh grated Parmesan or Pecorino cheese
- Juice of 1 small lemon
- 2 cloves garlic, peeled
- Kosher salt
- About 20 grinds freshly ground black pepper
- 3/4 cup extra-virgin olive oil
- Place all ingredients with 1/2 cup of the oil in a blender and blend. Gradually drizzle in the remaining 1/4 cup of oil until pesto is thick and smooth.
- Yield: about 1 1/2 cups
FABULOUS PESTO PASTA SALAD
This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!
Provided by ERILEY
Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes
Time 1h30m
Yield 8
Number Of Ingredients 20
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.
Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g
FARFALLE AND PESTO SALAD
Here's a simple salad that doesn't take much effort to put together. It would be a good choice for your next potluck.
Provided by Sackville
Categories < 60 Mins
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Cook the pasta.
- Drain, reserving a couple tablespoons of cooking water.
- Keep the pasta warm.
- Coordinate the cooking so the potatoes are ready at the same time.
- They will probably need to boil in a separate pan of water for 15 minutes.
- Drain.
- Cut the beans in half and boil them in salted water for two minutes.
- Drain.
- While the beans, potatoes and pasta are cooking, tip the pesto into a bowl large enough to hold the finished salad.
- Mix the garlic into the pesto, along with the olive oil and the two tablespoons cooking water.
- Put the pasta, potatoes and beans into the bowl.
- Toss and serve.
Nutrition Facts : Calories 461.3, Fat 12.5, SaturatedFat 2.3, Cholesterol 3.3, Sodium 69.2, Carbohydrate 73.7, Fiber 6, Sugar 2.7, Protein 13.8
FARFALLE SALAD
Provided by Sheila Lukins
Categories Pasta Side Dinner Parmesan Potluck Parade Vegetarian Peanut Free Soy Free No Sugar Added Kosher Diabetes-Friendly
Yield Makes 8 servings
Number Of Ingredients 9
Steps:
- 1. Combine the peppers, onion, peas, scallions, and olives in a bowl. Reserve.
- 2. Bring a large pot of salted water to a boil with the olive oil. Cook the pasta according to package directions. Drain, reserving 1/2 cup of the cooking water. Remove the pasta to a bowl and toss with 1/4 cup of the pasta water.
- 3. Add the pesto and reserved vegetables to the pasta; toss to combine. Toss with cheese and season with salt and pepper, to taste. Let it rest at room temperature. Serve immediately or refrigerate for up to 1 day. Bring to room temperature 30 minutes before serving. Add more pesto and hot water to thin if necessary.
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