Mayas Perfect Pesto Pasta Salad Recipes

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
• Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

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:

• 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.

Steps:

• Cook the peas in a pot of boiling, salted water for 1 minute.
• Immediately immerse the peas in a bowl of ice cold water, and drain when fully cooled.
• To assemble, place the spinach leaves in a salad bowl.
• Sprinkle the peas and pignolis over the spinach.
• Add the pesto and toss.
• Note: To toast pignolis, place them in a dry saute pan and cook over medium heat for about 4 minutes, until evenly browned-- tossing frequently.
• Enjoy!

Steps:

• Bring a pot of salted water to a boil
• Cook pasta until ad dente
• Drain pasta
• While still hot, mix with pesto sauce
• Let cook about 15 minutes
• Add cherry tomatoes that have been diced and Parmesan cheese
• Toss and chill until ready to serve

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
• Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Steps:

• Bring large pot of water to boil, add pasta, and cook over high heat for 9 minutes. Then add frozen peas to the water in which the pasta's cooking, and cook an additional 4 minutes.
• Remove from heat immediately, and rinse with plenty of cold water. Drain well. Place in large mixing bowl, and toss with remaining ingredients. Spoon into serving dish and chill.

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.

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.

Steps:

• Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
• Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
• Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.