Pesto Italian Salad Dressing Food

EASY PESTO SALAD DRESSING

Easy Pesto Salad Dressing image

This simple Italian-inspired pesto vinaigrette recipe is fresh, vibrant and easy to make. Perfect on any salad as a main course or as a side dish with Italian food. (Easily vegetarian and vegan)

Provided by Helen Best-Shaw

Time 3m

Number Of Ingredients 6

Ingredients

4 tbsp good quality olive oil
3 tbsp apple cider vinegar
3 tbsp pesto (use vegan if needed)
2 tsp mustard (mild)
2 tsp honey (maple or agave syrup if needed)
salt & pepper to taste

Steps:

Place all the ingredients in a jar. Screw the lid on tightly and give a good shake.
Adjust the seasoning and serve over salad leaves.

Nutrition Facts : Calories 61 kcal, Carbohydrate 1 g, Protein 1 g, Fat 6 g, SaturatedFat 1 g, Cholesterol 1 mg, Sodium 45 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

PESTO SALAD DRESSING

Pesto Salad Dressing image

Make and share this Pesto Salad Dressing recipe from Food.com.

Provided by Toby Jermain

Categories Salad Dressings

Time 10m

Yield 1 1/2 cups

Number Of Ingredients 10

Ingredients

2 cups packed fresh basil leaves or 2 cups fresh parsley leaves
1 tablespoon dried basil leaves, lightly crushed
1/3 cup chopped toasted walnuts
3 cloves garlic, chopped
2/3 cup extra virgin olive oil
2 tablespoons walnut oil (optional)
1/3 cup red wine vinegar
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 tablespoon freshly grated parmesan cheese

Steps:

In bowl of food processor, pulse the dried basil with the fresh basil (preferred) or parley.
Add walnuts, garlic, vinegar, salt, pepper and Parmesan cheese, snd pulse 4-5 times.
Add olive oil and optional walnut oil, and process for about 10 seconds, until mixture is finely chopped but not pureed.
Excellent with a hearty salad, freshly cooked pasta, cold cooked rice, or cold cooked chicken or turkey.

CREAMY PESTO SALAD DRESSING

Creamy Pesto Salad Dressing image

I needed a salad dressing for an Italian dinner one night, and I wasn't in the mood for a vinaigrette. At our house, anything with pesto is a winner! :) This is a very thick salad dressing (especially if you use regular mayo), so you don't have to get your salad greens scrupulously dry - the excess water will loosen up the dressing.

Provided by CraftScout

Categories Salad Dressings

Time 2m

Yield 4-6 serving(s)

Number Of Ingredients 3

Ingredients

2 tablespoons prepared pesto sauce (Mom's Pesto, or store-bought)
2 tablespoons smooth Dijon mustard
2 tablespoons mayonnaise (lite works well)

Steps:

Whisk to combine. Dress salad! :).

ZESTY ITALIAN SALAD DRESSING

Zesty Italian Salad Dressing image

Make and share this Zesty Italian Salad Dressing recipe from Food.com.

Provided by Laura D.

Categories Salad Dressings

Time 5m

Yield 1 cup, 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
1/4 cup red wine vinegar or 1/4 cup apple cider vinegar
2 teaspoons dried parsley flakes
2 teaspoons dried minced onions or 1 teaspoon onion powder
2 teaspoons fresh lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano leaves
1 teaspoon garlic salt
1 teaspoon granulated sugar
1/4 teaspoon fresh ground black pepper

Steps:

Make the salad dressing by combining all ingredients.
Store the dressing in the refrigerator for up to 2 weeks. Shake before using.

Nutrition Facts : Calories 185.7, Fat 20.3, SaturatedFat 2.8, Sodium 2, Carbohydrate 1.3, Fiber 0.2, Sugar 0.6, Protein 0.2

ITALIAN-STYLE CHEF SALAD WITH CREAMY PESTO DRESSING

Italian-Style Chef Salad with Creamy Pesto Dressing image

Make and share this Italian-Style Chef Salad with Creamy Pesto Dressing recipe from Food.com.

Provided by yooper

Categories Lunch/Snacks

Time 10m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1/3 cup mayonnaise or 1/3 cup salad dressing
1/4 cup sour cream or 1/4 cup plain yogurt
2 tablespoons grated parmesan cheese
2 tablespoons purchased refrigerated pesto sauce
2 cloves garlic, minced
2 -3 tablespoons milk
6 cups torn mixed greens
1 cup mozzarella cheese or 1 cup provolone cheese, cut into thin strips (4 ounces)
4 ounces thinly sliced fully cooked ham or 4 ounces turkey, cut into thin strips
2 ounces thinly sliced salami or 2 ounces prosciutto, cut into thin strips
2 small tomatoes, cut into thin wedges
1 small yellow peppers or 1 small green pepper, sliced into rings
1 small onion, thinly sliced and separated into rings
1 (6 ounce) jar marinated artichoke hearts, drained and halved

Steps:

To prepare the Creamy Pesto Dressing, stir together the mayonnaise or salad dressing, sour cream, Parmesan cheese, pesto, and garlic in a small bowl.
Stir in milk, 1 teaspoon at a time, to make of desired consistency; set aside.
Divide the greens among four individual salad bowls or serving plates.
Arrange the mozzarella or provolone cheese, ham or turkey, salami or prosciutto, tomato, yellow or green pepper, onion and artichoke hearts over the greens.
Drizzle with the Creamy Pesto Dressing.

Nutrition Facts : Calories 258.9, Fat 15.2, SaturatedFat 8, Cholesterol 57.7, Sodium 851.3, Carbohydrate 13.7, Fiber 5, Sugar 3.4, Protein 18.2

ITALIAN CHICKEN-PESTO PASTA SALAD

Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
Drain the pasta well in the colander.
Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
Add in chopped tomatoes and cooked cubed chicken; toss to coat.
For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
Add in the mayonnaise and pulse until blended.
Add the mayo mixture to the pasta mixture; toss to combine.
Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7