Cold Pesto Salad For 50 Recipes

PESTO PASTA SALAD

Steps:

• Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
• Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
• Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
• To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese).
• Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.

COLD PESTO PASTA SALAD

Steps:

• In a large heavy-bottomed pot cook pasta according to the package directions.
• Drain pasta and rinse with cold water and drain again.
• In a large bowl, combine pasta, tomatoes, corn, bell pepper, and pesto.
• toss.
• top with parmesan.

PESTO PASTA SALAD

Steps:

• Bring a pot of salted water to a boil
• Cook pasta until ad dente
• Drain pasta
• While still hot, mix with pesto sauce
• Let cook about 15 minutes
• Add cherry tomatoes that have been diced and Parmesan cheese
• Toss and chill until ready to serve

FABULOUS PESTO PASTA SALAD

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.

COLD PESTO SALAD FOR 50

Steps:

• Cook macaroni until barely tender.
• Rinse and transfer to a large mixing bowl.
• Let cool.
• Cook vegetables until tender.
• Drain and cut into bite-sized pieces if necessary.
• Let cool.
• Add cooled vegetables, onions, olives, and parsley to cooled pasta.
• Mix well.
• To make the dressing, put tomato paste, basil, garlic to taste and Canola Oil in a food processor or blender.
• Blend, scraping often, until fairly smooth.
• Add vinegar, cheese and yogurt.
• Blend again.
• Pour dressing over pasta-vegetable mixture.
• Add tomatoes and mix well.
• Makes 50 servings.