Pasta Salad With Pesto Recipes

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.

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:

• Cook pasta according to package directions; drain. Rinse with cold water and drain well., Meanwhile, whisk together pesto, vinegar, lemon juice, salt and pepper. Gradually whisk in oil until blended., Combine vegetables and pasta. Drizzle with pesto dressing; toss to coat. Refrigerate, covered, until cold, about 1 hour. Serve with Parmesan cheese.

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:

• In a large heavy-bottomed pot cook pasta according to the package directions.
• Drain pasta and rinse with cold water and drain again.
• In a large bowl, combine pasta, tomatoes, corn, bell pepper, and pesto.
• toss.
• top with parmesan.

Steps:

• Bring 4 quarts water to rolling boil in large pot. Toast.
• pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
• When water is boiling, add garlic and let cook 1 minute. Remove.
• garlic with slotted spoon and rinse under cold water to stop cooking;.
• set aside to cool. Add 1 tablespoon salt and pasta to water, stir.
• to separate, and cook until tender (just past al dente). Reserve ¼.
• cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in.
• single layer on rimmed baking sheet, and cool to room temperature,.
• about 30 minutes.
• When garlic is cool, peel and mince or press through garlic.
• press. Place ¼ cup nuts, garlic, basil, spinach, pepper, lemon.
• juice, remaining ¼ cup oil, and remaining 1 teaspoon salt in.
• bowl of food processor and process until smooth, scraping sides of.
• bowl as necessary. Add cheese and mayonnaise and process until.
• thoroughly combined. Transfer mixture to large serving bowl. Cover.
• and refrigerate until ready to assemble salad.
• When pasta is cool, toss with pesto, adding reserved pasta water,.
• 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining.
• ½ cup nuts and tomatoes (if using); serve.

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.