CILANTRO PESTO PASTA SALAD
Provided by Marcela Valladolid
Categories side-dish
Time 40m
Yield 10 to 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F.
- For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
- For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
- For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.
CILANTRO PESTO PASTA SALAD
Make and share this Cilantro Pesto Pasta Salad recipe from Food.com.
Provided by Charlotte J
Categories Fruit
Time 20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Cook rigatoni to al dente.
- In blender, blend oil, cilantro, garlic and oregano until smooth.
- Toss pasta and dressing, and add salt and pepper to taste.
- Mix in pine nuts and olives.
- Cover and refrigerate.
- Toss again before serving.
Nutrition Facts : Calories 378, Fat 19.8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 75.1, Carbohydrate 42.1, Fiber 2.4, Sugar 1.2, Protein 8.8
RAVIOLI SALAD WITH CILANTRO PESTO, OLIVES, AND PEPITAS
This Ravioli Salad with Cilantro Pesto, Olives, and Pepitas recipe was adapted from Super Natural Every Day by Heidi Swanson (Ten Speed Press; 2011). It makes for a delicious pasta salad to bring to any summertime potluck.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Bring a large pot of water to boil. Meanwhile, make the cilantro pesto: In a blender, combine cilantro, Parmesan, garlic, lemon juice, all but 1 tablespoon pepitas, and a splash of oil. Blend until smooth. With machine running, slowly add remaining oil until pesto comes together into a vibrant green sauce. Season with salt and more lemon juice, if desired.
- Generously salt boiling water, add ravioli, and cook according to package instructions. Drain, transfer to a large bowl, and immediately toss with a big spoonful of pesto. Allow pesto to absorb, 1 minute, then add 1/2 cup pesto along with all but 1 tablespoon olives. Toss gently but thoroughly and add more pesto, if desired.
- Sprinkle with remaining olives, pepitas, and thyme. Serve warm or at room temperature. (Refrigerate remaining pesto in an airtight container, up to 2 days.)
Nutrition Facts : Calories 595 g, Fat 40 g, Fiber 1 g, Protein 14 g, SaturatedFat 6 g
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