Best Pasta Salad With Pestoatk Recipes

FABULOUS PESTO PASTA SALAD

Fabulous Pesto Pasta Salad image

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

Ingredients

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

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

ITALIAN PASTA SALAD RECIPE

Italian Pasta Salad Recipe image

This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.

Provided by Suzy Karadsheh

Categories Salad

Number Of Ingredients 18

Ingredients

¾ lb pasta, ((I recommend fusilli or rotini pasta) )
Kosher salt
1 pint cherry tomatoes (halved)
1 bell pepper (any color, cored and chopped)
1 shallot (chopped)
1 cup marinated artichoke hearts (6 ounces)
1/4 cup pitted kalamata olives
6 pepperoncini, (chopped)
6 to 8 ounces salami, (sliced into bite size pieces )
6 ounces mozzarella cheese, (torn (or mozzarella cheese balls))
½ cup packed chopped fresh parsley
½ cup packed chopped fresh basil leaves
¼ cup olive oil
2 tablespoons white wine vinegar
2 garlic cloves, (minced)
1 teaspoon dried oregano
½ to 1 teaspoon crushed red pepper flakes
Kosher salt and black pepper

Steps:

Cook the pasta in boiling water according to package instructions until the pasta is cooked to al dante (don't forget to salt your water). Drain
In a large bowl, mix the pasta with the tomatoes, chopped veggies, artichoke hearts, olives, pepperoncini, salami, mozzarella, and fresh herbs.
In a small bowl or measuring cup, mix the dressing ingredients together.
Pour the dressing over the pasta and toss to coat.

Nutrition Facts : Calories 292.3 kcal, Carbohydrate 31.1 g, Protein 13.2 g, SaturatedFat 4.6 g, Cholesterol 26.9 mg, Sodium 748.4 mg, Fiber 2.7 g, ServingSize 1 serving

PASTA SALAD WITH LEMON-PESTO DRESSING

Pasta Salad with Lemon-Pesto Dressing image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

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

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.

PASTA SALAD WITH PESTO(ATK)

Pasta Salad With Pesto(ATK) image

This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.

Provided by Coppercloud

Categories < 60 Mins

Time 53m

Yield 8-10 serving(s)

Number Of Ingredients 14

Ingredients

3/4 cup pine nuts
2 medium garlic cloves, unpeeled
1 tablespoon salt
1 teaspoon salt
1 lb bow tie pasta
1/4 cup extra-virgin olive oil
1 tablespoon extra-virgin olive oil
3 cups fresh basil leaves, packed (about 4 ounces)
1 cup Baby Spinach, about 1 ounce (packed)
1/2 teaspoon pepper
2 tablespoons lemon juice
1 1/2 ounces parmesan cheese, grated (3/4 cup)
6 tablespoons mayonnaise
1 pint cherry tomatoes, quartered (optional) or 1 pint grape tomatoes, halved (optional)

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.