Cilantro Caesar Pasta Salad Recipes

CILANTRO PESTO PASTA SALAD

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.

CREAMY CILANTRO SALAD DRESSING

Steps:

• Blend mayonnaise, canola oil, pumpkin seeds, water, vinegar, Cotija cheese, roasted chile peppers, garlic, salt, and pepper in a blender until smooth, about 1 minutes. Add cilantro in batches, blending each to incorporate completely before adding the next, 30 to 60 seconds per batch.
• Pour dressing into an air-tight container and refrigerate at least 1 hour before serving.

CAESAR PASTA SALAD WITH AVOCADO

Steps:

• Cook pasta in salted water according to package instructions until al dente. Rinse in cold water and set aside to drain.
• Rinse, chop and spin the romaine lettuce dry using a salad spinner. If you don't have a salad spinner, pat dry with a clean towel. The dressing will coat the salad much better if the lettuce isn't wet. Transfer lettuce to a large mixing bowl. Toss in the pasta, diced avocado, and halved tomatoes.
• Add the Caesar Dressing to really boost the flavor of this salad. Toss to evenly coat the lettuce. Add the dressing to taste. Sprinkle with parmesan and croutons.

CREAMY CILANTRO RANCH PASTA SALAD

Steps:

• Combine all ingredients for the cilantro ranch dressing into a blender. Blend until smooth and combined. Keep in fridge while you prepare the pasta salad. * I only use half a jalapeno and I take the seeds out. If you want more heat then leave the seeds and use the entire jalapeno.
• Cook pasta according to package directions. Don't forget to add about 1 teaspoon salt to the boiling water to flavor the pasta. Drain pasta and rinse with cold water.
• Add drained pasta, black beans, corn, cherry tomatoes, Monterey Jack cheese, and red onion into a large mixing bowl. Stir to combine.
• Add the sauce into the pasta salad and stir. If wanted, reserve some of the dressing (about 2 tablespoons or so) to moisten refrigerated leftovers.
• Serve immediately or refrigerate for 1-3 hours before serving. Leftovers are fabulous, but as with any pasta salad the pasta soaks up most the dressing once refrigerated for hours. Just add in a couple tablespoons of reserved dressing and stir to moisten back up.

CILANTRO CAESAR SALAD

Steps:

• In a blender or food processor blend Caesar Dressing, rinsed cilantro (stems and all!), chili sauce and the lime juice. Blend for 2 minutes or until completely blended and green. If you can, let it sit in the refrigerator for a couple hours or more so the flavors come out.
• Chop the romaine into bite-size pieces and put into a large bowl. Throw in thawed corn, red onion and rinsed beans. Crunch up the chips so they are in smaller pieces, but don't add the chips to the salad until you are right about to serve it.
• Once you are about to serve it add the dressing and the chips and toss together.

CILANTRO CAESAR PASTA SALAD

Steps:

• Cook Pasta al dente to package directions and rinse with cold water and drain. Add Mayo and Caesar dressing and refrigerate. dice tomato, onion, green pepper, cilantro and mix together in a bowl. Add garlic marinade in refrigerator for 1 hour or longer. Add Pasta with tomato mixture add salt to taste. If creamier pasta is desired add equal amounts of Mayo and Caesar Dressing until desired consistency. Serve cold on chilled salad plates garnished with cilantro sprigs and lime slices.