Pesto Bowtie Pasta Salad Food

SHRIMP PESTO PASTA SALAD

Steps:

• Boil bowtie pasta in salted water until al dente. Drain pasta and place in a large mixing bowl. Toss pasta in olive oil.
• While the pasta boils, steam shrimp in a steamer basket over boiling water. Time will depend on the size of the shrimp, but you will know they are cooked through when the shrimp is pink and makes a C shape.
• Slice steamed shrimp into bite size pieces and cut cherry tomatoes into quarters. Add them to the mixing bowl with the cooked pasta and basil ribbons.
• In a small mixing bowl whisk together pesto, white balsamic vinegar, salt, pepper, and crushed red pepper. Pour pesto mixture into the large mixing bowl with the rest of the ingredients.
• Toss to combine fully. Top with extra basil and freshly grated parmesan to serve.

PASTA, PESTO, AND PEAS

Steps:

• Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. 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, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
• Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
• Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
• To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.

BOW-TIE PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a rolling boil. Cook the bow-tie pasta at a boil until tender yet firm to the bite, about 12 minutes; drain.
• Quickly rinse the cooked pasta in cold water to stop it from continuing to cook; drain.
• Mix the cooled pasta, broccoli, tomatoes, sliced green onions, celery, red bell pepper, and green bell pepper in a large bowl.
• Gently stir the salad dressing, Parmesan cheese, sugar, basil, and salt in a bowl until evenly mixed.
• Pour the salad dressing mixture over the pasta mixture; gently toss to coat evenly.
• Refrigerate 3 hours to overnight before serving.

BOW TIES WITH PESTO, FETA AND CHERRY TOMATOES

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

BASIL PESTO BOW TIE PASTA

Steps:

• Cook pasta according to package directions.
• Don't forget to salt the water.
• Drain well.
• While pasta is cooking, place olive oil and garlic in a small fry pan.
• Bring to moderate heat, stirring garlic frequently to prevent browning.
• Add pinenuts and saute stirring frequently until nuts are firm but tender.
• Toss cooked pasta with pinenut/garlic mixture.
• Gently stir in basil pesto until pasta is lightly coated.
• Add tomatoes, grated parmesan and feta cheese.
• Toss lightly and serve warm or at room temperature.
• There are no measurements for these ingredients because it is all a matter of individual taste.

BOW TIE PASTA WITH PESTO, FETA & CHERRY TOMATOES

Steps:

• For the pesto, place all ingredients with ½ cup of the oil in a blender and blend.
• Gradually drizzle in the remaining ¼ cup of oil until pesto is thick and smooth.
• This will make about 1 1/2 cups pesto.
• For the pasta, 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.
• If the salad looks a little dry, add some olive oil prior to serving.

BOWTIES WITH BROCCOLI PESTO

Steps:

• Cook broccoli as directed on bag until crisp-tender; drain. Set aside 1 1/2 cups of the broccoli.
• Place remaining 1 1/2 cups broccoli and all remaining pesto ingredients in food processor. Cover; process until smooth, stopping occasionally to scrape down sides with rubber spatula.
• In 4-quart saucepan, cook pasta as directed on package, adding reserved 1 1/2 cups broccoli and bell pepper during last 1 minute of cooking time. Drain; place in serving bowl. Add tomato and pesto; toss to coat. Sprinkle with additional cheese.

FABULOUS PESTO PASTA SALAD

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.