PASTA SALAD WITH PESTO
Zesty pesto, green peas, pine nuts, and mozzarella pearls make a flavorful and pretty pasta salad.
Provided by Jennifer Segal
Categories Salads
Time 30m
Yield 8 to 10
Number Of Ingredients 12
Steps:
- Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and ½ cup of the peas. Add the mayonnaise and purée until smooth.
- Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, ¾ cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add ¼ teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.
- Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).
- Make-Ahead Instructions: The components of this pasta salad can be made ahead a day ahead of time; just keep everything separate and toss together right before serving.
Nutrition Facts : Calories 544, Fat 36 g, Carbohydrate 40 g, Protein 15 g, SaturatedFat 8 g, Sugar 3 g, Fiber 3 g, Sodium 591 mg, Cholesterol 29 mg
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
PASTA SALAD WITH LEMON-PESTO DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsley, 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.
PESTO PASTA SALAD
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
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
GARDEN PESTO PASTA SALAD
My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri
Provided by Taste of Home
Categories Lunch
Time 15m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.
Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges
COLD PESTO PASTA SALAD
This recipe was submitted to Semi-homemade magazine by Courtney Dollar. It is a great accompaniment to a picnic, backyard bbq or anywhere you need multiple dishes that are easy to make and go well with a variety of foods. Super with chicken or sandwiches. If you substitute tri-color pasta it makes it even more colorful when matched with the fresh vegetables. You can add onions for more flavor but it is good without too. Enjoy! ChefDLH
Provided by ChefDLH
Categories Summer
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238.8, Fat 1.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 53.6, Fiber 7.8, Sugar 0.9, Protein 5.8
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.
SUPER EASY PESTO PASTA SALAD
This couldn't be easier to make, and it was so good! I got the original idea from Kraft, but really made it my own!
Provided by Spookygirl
Categories Penne
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place basil, garlic, salad dressing and cheese in blender.
- Blend until smooth.
- Make adjustments to spices as necessary.
- Toss with olives and pasta.
- Refrigerate for at least 1 hour to allow flavors to mix.
- Overnight is good.
- Serve with a sprinkle of cheese on top.
Nutrition Facts : Calories 202.1, Fat 10.7, SaturatedFat 2.2, Cholesterol 3.7, Sodium 404.6, Carbohydrate 23.7, Fiber 3.8, Sugar 2.5, Protein 4.1
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