Italian Pesto Pasta Salad Recipes

Steps:

• 1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

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.

Steps:

• Cook pasta as directed on package, omitting salt.
• Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
• Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain and let cool to room temperature.
• Meanwhile, mix the mayonnaise, olive oil and red wine vinegar in a large bowl. Add the pasta and toss well. Add the giardiniera, provolone, salami, parsley and basil; toss well and season with salt and pepper.

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.

Steps:

• Crush garlic using a mortar and pestle. Add pine nuts; crush with the garlic. Add basil leaves gradually, making circular movements with the pestle, until a smooth paste forms.
• Mix Parmigiano-Reggiano cheese and pecorino Romano cheese using a wooden spoon. Stir in olive oil until pesto is blended.

Steps:

• Bring a large pot of salted water to a boil. In a small or medium skillet over medium, toast nuts, shaking the skillet occasionally until browned (try one to see), 4 to 6 minutes. Transfer to a cutting board to cool.
• As the nuts cool, into a large bowl, grate the Parmesan on the small holes of a box grater (or pulse chunks in a blender).
• Add the garlic clove and a pinch of salt to the pile of nuts and coarsely chop the nuts and garlic together. Add a handful of the herbs and another pinch of salt, and coarsely chop. (Opt for forceful, purposeful chops as opposed to soft, timid ones.) Toss and smash the mixture every few chops. Repeat with the remaining herbs, salting at each step, until a wet, coarse paste forms. Stir into the cheese, then stir in the olive oil. Season to taste with salt and pepper.
• Add the pasta to the boiling water and cook until al dente. In the last 3 minutes of cooking, add the peas to the pasta. Reserve 1 cup pasta water, then drain. Add the pasta and peas to the pesto and stir to combine. Add pasta water as needed to loosen the sauce. Season to taste with salt, pepper, more oil and more Parmesan.

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.