Pesto Pasta Salad Recipes

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FABULOUS PESTO PASTA SALAD

This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!

Provided by ERILEY

Categories     Salad     100+ Pasta Salad Recipes     Farfalle Pasta Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 20



Fabulous Pesto Pasta Salad image

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.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g

1 ½ tablespoons white sugar
1 teaspoon salt, or to taste
1 ½ teaspoons ground black pepper
1 teaspoon onion powder
1 ½ teaspoons Dijon mustard
2 cloves garlic, chopped
1 ½ cups chopped fresh basil
½ cup chopped fresh oregano
¼ cup chopped fresh cilantro
2 teaspoons hot pepper sauce (e.g. Tabasco™)
⅓ cup red wine vinegar
½ cup olive oil
1 teaspoon lemon juice
1 (4 ounce) package grated Parmesan cheese
4 roma (plum) tomatoes, chopped
6 green onions, chopped
1 (4 ounce) can minced black olives
1 (16 ounce) package farfalle (bow tie) pasta
½ cup pine nuts
1 cup shredded mozzarella cheese

PASTA SALAD WITH LEMON-PESTO DRESSING

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9



Pasta Salad with Lemon-Pesto Dressing image

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.

1 pound cavatappi, corkscrew pasta, or medium shells
Coarse salt
1 cup prepared pesto sauce from refrigerated case in supermarket
1 lemon, juiced and zested
1/4 cup chopped flat-leaf parsley
1 cup grape tomatoes, halved
4 scallions, chopped
3/4 pound ricotta salata, chopped and crumbled, in specialty cheese case of market or 1 pound tub bocconcini mini pieces of mozzarella, drained, pieces halved
Black pepper

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



Cold Pesto Pasta Salad image

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

2 cups uncooked penne pasta
1 cup halved grape tomatoes
1 cup frozen whole kernel corn, thawed
1 cup chopped green bell pepper
1/2 cup prepared pesto sauce (Classico is great!)
shaved parmesan cheese (or shredded)

GARDEN PESTO PASTA SALAD

My family and I live on a homestead in the Missouri Ozarks and produce much of our own food. In the summer, when the garden is bursting with fresh vegetables and it's too hot to cook, I like to use the season's veggies for pasta salads and other cool meals. -Sarah Mathews, Ava, Missouri

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 10 servings.

Number Of Ingredients 12



Garden Pesto Pasta Salad image

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.

Nutrition Facts : Calories 217 calories, Fat 11g fat (2g saturated fat), Cholesterol 3mg cholesterol, Sodium 339mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 2g fiber), Protein 6g protein. Diabetic Exchanges

3 cups uncooked spiral pasta (about 9 ounces)
1/2 cup prepared pesto
3 tablespoons white wine vinegar
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup olive oil
1 medium zucchini, halved and sliced
1 medium sweet red pepper, chopped
1 medium tomato, seeded and chopped
1 small red onion, halved and thinly sliced
1/2 cup grated Parmesan cheese

PESTO PASTA SALAD

Enjoy this veggie pesto pasta salad with cucumber, peas, cherry tomatoes and basil for an easy family meal. It's great for a packed lunch or summery picnic

Provided by Lulu Grimes

Categories     Dinner, Lunch

Time 22m

Number Of Ingredients 7



Pesto pasta salad image

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.

Nutrition Facts : Calories 420 calories, Fat 19 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 49 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.3 milligram of sodium

400g mini pasta shapes
200ml crème fraîche
4 tbsp fresh pesto
½ cucumber , cut into small cubes
16 cherry tomatoes , cut into quarters, or halved
200g frozen peas , cooked and chilled
handful basil leaves

PESTO PASTA SALAD

Make and share this Pesto Pasta Salad recipe from Food.com.

Provided by bunnee

Categories     Low Cholesterol

Time 28m

Yield 4-6 serving(s)

Number Of Ingredients 7



Pesto Pasta Salad image

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.

Nutrition Facts : Calories 333.5, Fat 10.9, SaturatedFat 1.6, Cholesterol 7.6, Sodium 215.3, Carbohydrate 51.2, Fiber 5.8, Sugar 5, Protein 9.2

2 cups dry large farfalle pasta (bowtie)
1/3 cup prepared basil pesto (I use Classico)
1/2 cup mayonnaise
2 teaspoons fresh lemon juice
1/4 teaspoon black pepper
1/2 teaspoon onion powder
1 cup frozen baby peas

PESTO PASTA SALAD

Provided by Food Network

Time 15m

Number Of Ingredients 12



Pesto Pasta Salad image

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.

1/2 cup macadamia nuts, lightly toasted
3 cloves garlic
1 1/2 cups cilantro leaves
1/2 cup goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 jalapenos, seeded and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 pound orecchiette pasta, cooked
Parmesan cheese (optional)
4 plum tomatoes, diced

CREAMY PESTO PASTA SALAD

Taste the Mediterranean with our Creamy Pesto Pasta Salad! Black olives and sun-dried tomatoes highlight this easy-to-make scrumptious pesto pasta salad.

Provided by My Food and Family

Categories     Pasta

Time 1h20m

Yield 6 servings, about 2/3 cup each

Number Of Ingredients 6



Creamy Pesto Pasta Salad image

Steps:

  • Mix pesto and dressing in large bowl until blended.
  • Add remaining ingredients; mix lightly.
  • Refrigerate 1 hour.

Nutrition Facts : Calories 340, Fat 21 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 10 mg, Sodium 440 mg, Carbohydrate 30 g, Fiber 2 g, Sugar 3 g, Protein 8 g

1 container (7 oz.) CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup MIRACLE WHIP Dressing
2-1/2 cups rotini pasta, cooked
1/2 cup sliced black olives
3 Tbsp. chopped oil-packed sun-dried tomatoes, drained
1/2 tsp. black pepper

PESTO PASTA SALAD

We grow a large crop of basil each summer and make dozens of jars of pesto sauce to use in dishes such as this salad. You'll love the combination of garlic and herbs.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 18-20 servings.

Number Of Ingredients 25



Pesto Pasta Salad image

Steps:

  • In a large bowl, combine the first 13 ingredients; set aside. For dressing, process garlic in a blender or food processor until finely chopped. Add basil, cheese, slivered almonds, salt, tarragon, pepper and sugar. Process 15-30 seconds or until coarsely chopped. With the motor running, gradually add oil until mixture is smooth. Add vinegar and process until blended. Pour over salad; toss to coat. Just before serving, add whole almonds.

Nutrition Facts : Calories 315 calories, Fat 21g fat (4g saturated fat), Cholesterol 14mg cholesterol, Sodium 402mg sodium, Carbohydrate 23g carbohydrate (3g sugars, Fiber 3g fiber), Protein 11g protein.

1 package (16 ounces) spiral pasta, cooked, drained and cooled
1 cup julienned fully cooked ham
1 cup julienned carrots
1 cup thinly sliced celery
1 cup frozen peas, thawed
1 cup sliced fresh mushrooms
1 cup julienned zucchini
1 cup cubed Monterey Jack cheese
1/2 cup grated Parmesan cheese
1/2 cup thinly sliced green onions
1/3 cup chopped radishes
1 can (6 ounces) medium pitted ripe olives, drained and halved
1 jar (2 ounces) chopped pimientos, drained
PESTO DRESSING:
3 to 5 garlic cloves
2 cups loosely packed fresh basil leaves
3/4 cups grated Parmesan or Romano cheese
1/4 cup slivered almonds
3/4 teaspoon salt
1/2 teaspoon dried tarragon
1/4 teaspoon pepper
1/8 teaspoon sugar
1 cup olive oil
1/2 cup white wine vinegar
1 cup whole almonds, toasted

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