PESTO PASTA SALAD
Provided by Food Network
Time 15m
Number Of Ingredients 12
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.
PASTA SALAD WITH LEMON-PESTO DRESSING
This is a Food Network recipe courtesy of Rachael Ray. A wonderful picnic or potluck salad... no mayo!
Provided by Docs Mom
Categories Potluck
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsely, tomatoes, scallions and cheese in a large bowl.
- Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
Nutrition Facts : Calories 293.2, Fat 1.3, SaturatedFat 0.2, Sodium 9.1, Carbohydrate 59.5, Fiber 3.1, Sugar 1.8, Protein 10.4
LEMON PASTA SALAD
Based on a recipe from Bon Appetit--I added the herbs I've been growing. Nice side dish for a hot summer day.
Provided by chia2160
Categories Penne
Time 25m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Cook pasta al dente according to package directions; drain, rinse in cold water, drain again and place in a large bowl.
- Whisk oil, lemon juice, mustard, zest and garlic in a small bowl. Season with salt & pepper to taste. Add chopped peppers, feta, scallions, and tomatoes to the pasta.
- Pour dressing over and toss.
- Add basil and parsley and toss.
- Season with salt & pepper.
PASTA SALAD WITH PESTO(ATK)
This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.
Provided by Coppercloud
Categories < 60 Mins
Time 53m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 451.4, Fat 25, SaturatedFat 3.9, Cholesterol 55.4, Sodium 1338.7, Carbohydrate 46.3, Fiber 2.8, Sugar 2.5, Protein 12.6
GREEK PASTA SALAD WITH KEFIR DRESSING
This is a wonderful mediterranian pasta salad. It is very tasty and also very healthy, too, cause it uses no cream or mayonnaise. You can make it even healthier by using whole wheat pasta instead of regular. This is great served with some oven-warm bread or just eaten plain.
Provided by Lalaloula
Categories Penne
Time 25m
Yield 2 serving(s)
Number Of Ingredients 11
Steps:
- Cook pasta according to package instructions until al dente (firm to the bite). In the last five minutes of cooking add spinach.
- For the sauce combine kefir, oil, garlic, dill and lemon juice in a bowl. Season with salt and pepper to taste.
- In a big bowl combine sauce, drained pasta and spinach, tomatoes, olives and onion.
- Season again to taste.
- Let cool and serve or eat warm. Enjoy!
Nutrition Facts : Calories 308.7, Fat 11.2, SaturatedFat 1.2, Sodium 369.3, Carbohydrate 45.6, Fiber 6.6, Sugar 7.5, Protein 9.8
LEMON PESTO SPAGHETTI
Steps:
- To toast the pine nuts, tip 1 tablespoon of the nuts into a dry saute pan over medium-high heat and toast, tossing constantly, until golden brown, 4 to 5 minutes. Set aside.
- Add a generous pinch of flaky sea salt to a large saucepan of boiling water. Add the spaghetti and cook as per packet instructions. It should take about 8 to 10 minutes.
- For the pesto, put 2 cups basil, the remaining 1/3 cup pine nuts, garlic, extra-virgin olive oil and lemon juice into a food processor. Blitz until everything is well blended.
- When the pasta is just cooked (al dente) drain it in a colander. Add the pesto to the saucepan then tip the pasta back in. Stir well to make sure every strand of pasta is coated in the pesto.
- Tip into a large family-style serving dish, garnish with the toasted pine nuts and a few basil leaves.
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