Best Italian Pesto Pasta Salad Recipes

ITALIAN CHICKEN-PESTO PASTA SALAD

Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
Drain the pasta well in the colander.
Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
Add in chopped tomatoes and cooked cubed chicken; toss to coat.
For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
Add in the mayonnaise and pulse until blended.
Add the mayo mixture to the pasta mixture; toss to combine.
Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

ITALIAN PESTO PASTA SALAD

Italian Pesto Pasta Salad image

This yummy pesto pasta salad is perfect to make when you have fresh basil and tomatoes in the garden.

Provided by Jennifer

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 1h50m

Yield 10

Number Of Ingredients 14

Ingredients

1 (16 ounce) package corkscrew-shaped pasta (fusilli)
1 tablespoon olive oil
2 cups chopped fresh basil
¼ cup chopped fresh parsley
1 clove garlic, crushed
½ cup toasted pine nuts
½ lemon, juiced
½ cup grated Parmesan cheese
¼ cup olive oil
salt and ground black pepper to taste
2 cups grape tomatoes, quartered
1 (8 ounce) package mozzarella cheese, cubed
4 stalks celery, diced
½ sweet onion, diced

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. Reserve 1 cup pasta water; drain pasta, rinse in cold water, and return to the pot. Stir in 1 tablespoon olive oil to prevent sticking. Set aside.
Combine basil, parsley, and garlic in a food processor; pulse until combined. Add toasted pine nuts and lemon juice and pulse until well combined. Add Parmesan cheese and 1/4 cup olive oil while processor is running; blend well. Season pesto with salt and pepper.
Place pasta into a large mixing bowl and stir in pesto. Add 1/4 cup reserved pasta water to thin slightly and continue to mix until pasta is thoroughly coated; add more pasta water as needed. Mix tomatoes, mozzarella cheese, celery, and onion into the salad until well combined.
Refrigerate for 1 hour to allow flavors to blend together, or eat right away.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 37.9 g, Cholesterol 17.9 mg, Fat 16.2 g, Fiber 3 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 235.2 mg, Sugar 2.6 g

CREAMY ITALIAN PESTO PASTA SALAD

Creamy Italian Pesto Pasta Salad image

Wow the whole family with a Creamy Italian Pesto Pasta Salad. Adding Parmesan cheese emphasizes that rich, Italian flavor.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 cups mini penne pasta, uncooked
3/4 cup PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup milk
1 pkg. (6 oz.) baby arugula, chopped
2 cups grape tomatoes, halved
1 cup jarred roasted red pepper strips, drained
1 pkg. (4 oz.) POLLY-O Shaved Parmesan Cheese
1/2 cup toasted pine nuts

Steps:

Cook pasta as directed on package, omitting salt.
Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 10 g

ITALIAN PESTO PASTA SALAD RECIPE - (4.5/5)

Italian Pesto Pasta Salad Recipe - (4.5/5) image

Provided by mirelsonp

Number Of Ingredients 8

Ingredients

8 oz. elbow macaroni
1 7- to 8-oz. jar purchased basil pesto
1/4 cup red wine vinegar
1/2 tsp. kosher salt
2 15-oz. cans cannellini beans, rinsed and drained
1/2 5-oz. package baby arugula (3 cups)
2 oz. Parmigiano-Reggiano cheese, shaved
1/4 cup pine nuts, toasted

Steps:

1. Cook macaroni according to package directions. Drain and rinse well under cold water; set aside. 2. In a large bowl stir together pesto, vinegar, and salt. Add beans, cooked macaroni, arugula, half of the cheese, and half of the pine nuts. Toss well. Serve at once or cover and chill up to 6 hours. Top with remaining cheese and pine nuts before serving.

ITALIAN PESTO PASTA SALAD

Italian Pesto Pasta Salad image

I combined two of my "go to" favorites and came up with this recipe recently when we wanted a quick pasta lunch. It was quite good. You can change the vegetables to suit your taste preferences, but the list of ingredients as listed makes for a rather tasty salad recipe. For a more substantial dish, you can add some chopped up salami or chopped jamon (Spanish ham) to the salad. The recipe makes a fresh pesto from scratch. For more convenience, you can use a commercial pesto sauce. If you do so, then you can skip Step #1 and just move on to step #2 of the recipe roasting the bell pepper.

Provided by Vickie Parks @Northwestgal

Categories Pasta Salads

Number Of Ingredients 15

Ingredients

PESTO SAUCE
1 cup - fresh basil leaves
3 clove(s) garlic, peeled
3 tablespoon(s) pine nuts
1/3 cup - freshly grated parmesan cheese (it's best to avoid the canned grated parmesan)
- salt and pepper, to taste
1/3 cup - olive oil
PASTA SALAD
1 (16-oz) package(s) penne pasta, cooked and drained
10 - sun-dried tomatoes, drained (reserve the oil)
1 - red or green bell pepper, roasted and cut in half and sliced into thin strips
8 spears - asparagus, cut into 1-inch lengths
3/4 cup - sliced olives
6 ounce(s) sliced mushrooms
1 cup - broccolini, cut into bite-size pieces

Steps:

FOR THE PESTO SAUCE: Pulse the basil, garlic, pine nuts and Parmesan cheese in a food processor for 10 seconds. With the food processor still on, pour olive oil in a steady stream and continue to process for a few more seconds or until well blended. Set pesto sauce aside. (It will keep in refrigerator for up to one week if stored in an air-tight container.)
TO ROAST THE BELL PEPPER: Slice the pepper in half vertically (from stem to bottom). Remove seeds. Place peppers cut side down on a baking sheet lined with parchment paper. Roast the peppers in 450° oven for about 25 minutes or until the skins are wrinkled and just starting to char. Rotate the pan about half way through roasting, for even charring.
Cook pasta until al dente, and drain well. Add pasta (while still hot but well drained) in a large mixing bowl. Add all of the cut-up vegetables and pesto sauce, and toss well until well blended.
IF SERVING WARM: Place a clean cloth over the bowl and let stand about 10 minutes, to allow the hot pasta and roasted pepper to soften the vegetables. IF SERVING CHILLED: Cover bowl with plastic wrap, and chill in refrigerator until ready to serve.