Hummus Pesto Cold Pasta Salad Food

HUMMUS PASTA SALAD

Steps:

• Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

HUMMUS 'PESTO' COLD PASTA SALAD

Steps:

• Break spacghetti into thirds and cook al dente. Run under cold water. Toss with a tablespoon of Bertolli olive oil to keep it from sticking. Put the first seven ingredients in a food processor or blender and blend until a paste about the same consistency as pesto is created, adding water a tablespoon at a time if needed. (Lean to the thin side, remember the hummus will get firmer when chilled.) Pour hummus over the pasta and toss until coated. Chill. Before serving, toss in the tomatoes, onions, and olives. Drizzle with the 1/4 cup of Bertolli olive oil. Serve and enjoy.

PASTA SALAD WITH PESTO(ATK)

Steps:

• Bring 4 quarts water to rolling boil in large pot. Toast.
• pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
• When water is boiling, add garlic and let cook 1 minute. Remove.
• garlic with slotted spoon and rinse under cold water to stop cooking;.
• set aside to cool. Add 1 tablespoon salt and pasta to water, stir.
• to separate, and cook until tender (just past al dente). Reserve ¼.
• cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in.
• single layer on rimmed baking sheet, and cool to room temperature,.
• about 30 minutes.
• When garlic is cool, peel and mince or press through garlic.
• press. Place ¼ cup nuts, garlic, basil, spinach, pepper, lemon.
• juice, remaining ¼ cup oil, and remaining 1 teaspoon salt in.
• bowl of food processor and process until smooth, scraping sides of.
• bowl as necessary. Add cheese and mayonnaise and process until.
• thoroughly combined. Transfer mixture to large serving bowl. Cover.
• and refrigerate until ready to assemble salad.
• When pasta is cool, toss with pesto, adding reserved pasta water,.
• 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining.
• ½ cup nuts and tomatoes (if using); serve.

VEGGIE HUMMUS PASTA SALAD

Steps:

• Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
• Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
• Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.

MEDITERRANEAN PASTA SALAD WITH HUMMUS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.
• Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.

COLD PESTO PASTA SALAD

Steps:

• In a large heavy-bottomed pot cook pasta according to the package directions.
• Drain pasta and rinse with cold water and drain again.
• In a large bowl, combine pasta, tomatoes, corn, bell pepper, and pesto.
• toss.
• top with parmesan.

PESTO PASTA SALAD

Steps:

• Bring a pot of salted water to a boil
• Cook pasta until ad dente
• Drain pasta
• While still hot, mix with pesto sauce
• Let cook about 15 minutes
• Add cherry tomatoes that have been diced and Parmesan cheese
• Toss and chill until ready to serve