Italian Pesto Pasta Salad Recipe 455 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

PESTO PASTA SALAD

Pesto Pasta Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 12

Ingredients

1/2 cup macadamia nuts, lightly toasted
3 cloves garlic
1 1/2 cups cilantro leaves
1/2 cup goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 jalapenos, seeded and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 pound orecchiette pasta, cooked
Parmesan cheese (optional)
4 plum tomatoes, diced

Steps:

Combine all ingredients for pesto sauce in food processor, except olive oil and lime juice. Pulse to a rough paste, then pulse in olive oil and lime juice. Toss with cooked, cooled pasta and Parmesan. Fold in 3 chopped tomatoes, and scatter 4th tomato over top of pasta.

CREAMY PESTO PASTA SALAD

Creamy Pesto Pasta Salad image

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

Ingredients

1 container (7 oz.) CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup MIRACLE WHIP Dressing
2-1/2 cups rotini pasta, cooked
1/2 cup sliced black olives
3 Tbsp. chopped oil-packed sun-dried tomatoes, drained
1/2 tsp. black pepper

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

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