Best Cilantro Pesto Pasta Salad Recipes

CILANTRO PESTO PASTA SALAD

Cilantro Pesto Pasta Salad image

Provided by Marcela Valladolid

Time 40m

Yield 10 to 12 servings

Number Of Ingredients 14

Ingredients

2 cups tightly packed fresh cilantro leaves
1/2 cup pine nuts
1/2 cup grated Parmesan
1 teaspoon fresh lemon juice
2 cloves garlic
1 cup olive oil
2 cups grape tomatoes, cut in half
1/2 shallot, thinly sliced
Olive oil, for drizzling
Salt and freshly ground black pepper
4 cups cooked rotini pasta, cooled
4 cooked chicken breasts (we used grilled), cooled and cut into cubes
Parmesan shavings, for garnish
Fresh cilantro leaves, for garnish

Steps:

Preheat the oven to 350 degrees F.
For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky.
For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool.
For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve.

CILANTRO PESTO PASTA SALAD

Cilantro Pesto Pasta Salad image

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

Provided by Charlotte J

Categories Fruit

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 lb rigatoni pasta or 1 lb other small shell pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed,loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
salt
pepper

Steps:

Cook rigatoni to al dente.
In blender, blend oil, cilantro, garlic and oregano until smooth.
Toss pasta and dressing, and add salt and pepper to taste.
Mix in pine nuts and olives.
Cover and refrigerate.
Toss again before serving.

Nutrition Facts : Calories 378, Fat 19.8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 75.1, Carbohydrate 42.1, Fiber 2.4, Sugar 1.2, Protein 8.8

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