COLD PESTO PASTA SALAD
This recipe was submitted to Semi-homemade magazine by Courtney Dollar. It is a great accompaniment to a picnic, backyard bbq or anywhere you need multiple dishes that are easy to make and go well with a variety of foods. Super with chicken or sandwiches. If you substitute tri-color pasta it makes it even more colorful when matched with the fresh vegetables. You can add onions for more flavor but it is good without too. Enjoy! ChefDLH
Provided by ChefDLH
Categories Summer
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 238.8, Fat 1.6, SaturatedFat 0.2, Sodium 7.3, Carbohydrate 53.6, Fiber 7.8, Sugar 0.9, Protein 5.8
PENNE PASTA SALAD
I came up with this recipe one day while experimenting in my kitchen. This salad makes a great side dish with just about any kind of meat.
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions; drain and rinse in cold water. Meanwhile, combine tomatoes, green pepper, onions and olives. Stir in pasta. Combine remaining ingredients; pour over salad and toss to coat. Cover; refrigerate at least 2 hours before serving.
Nutrition Facts : Calories 320 calories, Fat 12g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 608mg sodium, Carbohydrate 45g carbohydrate (4g sugars, Fiber 3g fiber), Protein 8g protein.
SUPER EASY PESTO PASTA SALAD
This couldn't be easier to make, and it was so good! I got the original idea from Kraft, but really made it my own!
Provided by Spookygirl
Categories Penne
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 202.1, Fat 10.7, SaturatedFat 2.2, Cholesterol 3.7, Sodium 404.6, Carbohydrate 23.7, Fiber 3.8, Sugar 2.5, Protein 4.1
PESTO ROSSO PENNE SALAD
A charming mix of sundried tomato pesto, grilled vegetables and smooth baby bocconcinis, perfect for a hot summer day.
Provided by gourmetronik
Categories One Dish Meal
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Cook the penne according to the directions on the package, or using your own creative method.
- Rinse the penne with cold water, making sure that you drain them as well as possible without making them fly through your kitchen.
- Add one tablespoon of olive oil to the pasta.
- Slice the eggplant and place the slices in a colander, sprinkling coarse sea salt (coarse is important so it doesn't penetrate too much, but it could be rock salt, sea salt or carboard box salt, it's all good as long as it's not sugar) in between the layers.
- Place a dinner plate on top of the eggplants and pile heavy objects on top of it (cans of tomatoes, a pile of smaller plate, your youngest offspring, etc.).
- Meanwhile, cut the bell peppers in half, seed them, brush with olive oil, place on broiler pan and broil 4 inches from heat source for 15-20 minutes or until the skin has turned black. Breathe inches
- As soon as you get them out of the oven place them in a paper bag, close bag by folding, twisting or stapling the top end of it and let rest while you get back to the eggplants.
- Rinse the slices of eggplant quickly and place them on a tea towel.
- Once all the slices are rinsed place another tea towel on them and extract as much water as you can without hurting your back.
- Brush a broiler pan (or any pan actually) with olive oil and place the eggplant slices on it, moving them around a bit so the bottom is coated in oil.
- Turn them over and repeat the previous step so both sides of the slices are coated with a bit of oil.
- Broil each side for approximately 10 minutes 4 inches from the heat source or until they turn a glorious golden.
- While the eggplants are elegantly cooling on the counter, take the peppers out of the bag and take the skin off (it should come off as easily as -- well, you know what I mean.).
- Slice the peppers and the eggplants in strips approximately half an inch wide.
- Roll up the ham slices in a tight little log and then cut in half an inch wide strips. Adjust the width of the eggplants strips that are too wide compared to the ham.
- Mix penne, peppers, eggplants and ham in a large bowl.
- Add 2 tablespoon of olive oil and mix well.
- Add the bocconcinis and the pesto, mixing well.
- Add the balsamic vinegar and give this little bugger one last toss.
- Garnish each plate with cherry tomatoes.
- Share with your favorite people and enjoy!
Nutrition Facts : Calories 727.8, Fat 29, SaturatedFat 9.6, Cholesterol 52.4, Sodium 650.1, Carbohydrate 90.2, Fiber 17.6, Sugar 12.9, Protein 30.9
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