Creamy Italian Pesto Pasta Salad Recipes

CREAMY ITALIAN PASTA SALAD

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and let cool.
• Meanwhile, place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add broccoli, cover, and steam until tender, 4 to 6 minutes. Drain and let cool.
• Cut cheeses into small cubes and combine in a large bowl with pasta, broccoli, ham, cherry tomatoes, olives, and pepperoni. Mix in the dressing. Season with salt, pepper, oregano, and paprika. Refrigerate until ready to serve.

ITALIAN PESTO PASTA SALAD

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.

ITALIAN PESTO PASTA SALAD

Steps:

• Boil pasta according to package directions.
• Drain and rinse with cold water. Allow to completely cool to room temperature.
• In a mason jar add Italian salad dressing and pesto - screw on mason jar lid and vigorously shake to combine dressing and pesto.
• In a large salad bowl add pasta, dressing, onion, cucumber, tomato, and cheese. Toss to combine. Cover and chill for an hour and serve.
• This is a great side dish to make the day before.

CREAMY PESTO PASTA SALAD

Steps:

• Cook pasta according to the package instructions, until it is al dente - about 9 minutes. Drain the pasta and rinse it with cold water to wash off the starch. Transfer the pasta to large bowl and let it cool.
• Make the dressing. Using a food processor running with the lid on, drop the garlic and Parmesan cheese down the feed tube and process to fine crumbs. Add the pine nuts and process again. Add the basil leaves and drizzle the olive oil down the feed tube slowly while the processor runs and blends everything together. Add the buttermilk and mayonnaise and process until smooth. Season to taste with lemon juice, salt and pepper. Set the dressing aside.
• Add the cucumbers, cherry tomatoes, orange peppers, red onion and fresh mozzarella to the bowl with the pasta. Pour the dressing over the top and toss to coat. Season the salad with salt and fresh ground black pepper and serve chilled.

CREAMY ITALIAN PESTO PASTA SALAD

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.