Basil Parmesan Pasta Salad Recipes

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BASIL-PARMESAN PASTA SALAD



Basil-Parmesan Pasta Salad image

Make and share this Basil-Parmesan Pasta Salad recipe from Food.com.

Provided by Steve_G

Categories     Cheese

Time 22m

Yield 1 batch, 6-12 serving(s)

Number Of Ingredients 10

12 ounces bow tie pasta, cooked aldente
3 finely chopped garlic cloves
1/3 medium red onion, finely chopped
1/2 cup extra virgin olive oil
1/4 cup mayonnaise
1/4 cup of shredded fresh basil
1/2 cup freshly grated parmigiano-reggiano cheese
1 pinch fresh thyme
1 pinch fresh oregano
salt and pepper

Steps:

  • Cook and drain pasta, add oil, garlic, onion and spices and while the pasta is hot.
  • Allow to cool for a few minutes and add herbs, cheese and mayo.
  • Salt and pepper to taste.
  • Can be served cold or room temperature.

TOMATO-BASIL PASTA SALAD



Tomato-Basil Pasta Salad image

I got the basis for this recipe from my cousin's wife, who absolutely adores the taste of fresh basil! This is a great, simple summer pasta salad, with a nice light blend of flavors. FRESH basil is a must on this one!! This salad is great alongside BBQ chicken. Easy, and yummy!! Prep. time includes marinating time.

Provided by Manda

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb rotini pasta
2 lbs plum tomatoes or 2 lbs roma tomatoes, diced
3 -4 cloves garlic, minced
1 teaspoon salt
black pepper, to taste
1/2 cup olive oil
fresh basil leaf, chopped,to taste (I use about 1/3 cup)
1/4 cup grated parmesan cheese (fresh is best)

Steps:

  • Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
  • Refrigerate 2 hours.
  • Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
  • Mix pasta with tomato mixture until well-combined.
  • Sprinkle with Parmesan cheese.
  • Serve with additional Parmesan, if desired.

SPINACH BASIL PASTA SALAD



Spinach Basil Pasta Salad image

This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!

Provided by _jennifer

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
½ cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
  • Toss the spinach and basil together in a large bowl.
  • Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 4.7 g, Sodium 344.5 mg, Sugar 2.1 g

PASTA WITH FRESH TOMATO, BASIL AND PARMESAN



Pasta with Fresh Tomato, Basil and Parmesan image

Pasta gets a simple dressing of chopped tomatoes, basil, olive oil and garlic in this easy, delicious pasta dish. Sprinkle with Parmesan and enjoy!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 7

1/2 lb. linguine, uncooked
3 tomatoes, chopped
1/3 cup thinly sliced fresh basil
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. pepper
3/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, combine all remaining ingredients except cheese.
  • Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

TORTELLINI PASTA SALAD WITH BASIL & PARMESAN



Tortellini Pasta Salad with Basil & Parmesan image

Refrigerated tortellini gives you a head start on this easy pasta salad. Toss with fresh basil and Parmesan to serve.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

2 pkg. (9 oz. each) refrigerated cheese tortellini, uncooked
2 cups cut-up fresh green beans (2-inch lengths), blanched
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1/2 cup drained roasted red pepper strips
3 Tbsp. thinly sliced fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt. Rinse with cold water; drain.
  • Place pasta in large bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

PARMESAN AND BASIL CHICKEN SALAD



Parmesan and Basil Chicken Salad image

A creamy, yummy chicken salad that is a little different from the usual recipes.

Provided by Janet Schaufele

Categories     Salad

Time 1h50m

Yield 4

Number Of Ingredients 7

2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
⅔ cup grated Parmesan cheese

Steps:

  • Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  • In a food processor, puree the mayonnaise, basil, garlic, and celery.
  • Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g

BASIL PARMESAN PASTA SAUCE



Basil Parmesan Pasta Sauce image

"As a busy home health nurse, I'm committed to preparing meals that are quick and nutritious," shares Susan Houser of Anchorage, Alaska. "I came up with this rich and creamy sauce that is lower in fat than traditional white sauce. Dinner guests never believe it is made with fat-free milk."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 garlic clove, minced
1/4 cup olive oil
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups fat-free milk
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Hot cooked spaghetti or linguine

Steps:

  • In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Nutrition Facts :

ROMESCO PASTA SALAD WITH BASIL AND PARMESAN



Romesco Pasta Salad with Basil and Parmesan image

The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there's always something to bite into.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta Salad     Pasta     Salad     Walnut     Bread     Tomato     Parmesan     Basil     Bell Pepper     Side     Backyard BBQ     Summer     Vegetarian

Yield 8 servings

Number Of Ingredients 12

1 cup raw walnuts
3 oz. country-style bread, crust removed, cut into 1" pieces (about 1 1/2 cups)
4 whole roasted red peppers from a jar
Zest and juice of 1 lemon
2 garlic cloves
1 tsp. crushed red pepper flakes, divided
1/2 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
1 lb. fusilli giganti (large spiral-shaped pasta) or medium shell pasta
1 lb. mixed ripe tomatoes, cut into bite-size pieces (about 3 cups)
4 oz. Parmesan, finely chopped
1 cup basil leaves, torn if large

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10-12 minutes. Let cool.
  • Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.
  • Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.
  • Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5-7 minutes. Remove from heat.
  • Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

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