Debbies Pasta Pesto Salad Recipes

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PICK & MIX PESTO PASTA SALAD BAR



Pick & mix pesto pasta salad bar image

Put out all the ingredients for classic pasta salad with pesto dressing and let the kids pick whatever they like to stir in - it's great for fussy eaters

Provided by Barney Desmazery

Categories     Dinner, Lunch, Pasta

Time 25m

Number Of Ingredients 9

400g of your favourite pasta (shells or butterflies work well)
3 tbsp olive oil
3 tbsp pesto
100g frozen peas , defrosted
100g sweetcorn from a can, drained (or use defrosted frozen sweetcorn)
290g pack baby mozzarella
100g cherry tomatoes , halved
50g pitted black olives , halved
3 spring onions , trimmed and chopped

Steps:

  • Cook the pasta following pack instructions, then drain and toss in 1 tbsp oil. Transfer to a large bowl and set aside to cool, tossing occasionally so the pasta doesn't stick. Mix the remaining olive oil with the pesto and set aside. Both can be prepared up to two days ahead, then covered and chilled.
  • Put all the ingredients into individual bowls and serve with a large empty bowl and wooden spoon for mixing individual portions of pasta salad with your choice of ingredients.

Nutrition Facts : Calories 485 calories, Fat 22 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 5 grams sugar, Fiber 6 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium

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

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

DEBBIE'S PEACH PASTA SALAD



Debbie's Peach Pasta Salad image

This is a fantastic salad recipe that I got off a family member. It is always a hit when she makes it and takes it to barbeques and I have made it three or four times and it is just as successful. The dressing is best made the day before if you can as it lets the flavours blend into one another and the taste improves. It stores in the fridge for ages.

Provided by christie

Categories     Fruit

Time 10m

Yield 6-8 serving(s)

Number Of Ingredients 15

125 g spiral pasta
410 g peach slices, drained and chopped into smaller pieces
1/3 cup chopped parsley
1/3 cup chopped celery
3 spring onions, chopped fine
4 slices bacon, cooked and chopped
5 tablespoons white vinegar
2 tablespoons sugar
2 teaspoons dried basil
1/2 teaspoon salt
1 teaspoon curry powder
2 garlic cloves, crushed
1/2 cup vegetable oil
1/2 teaspoon dried thyme
1/4 teaspoon black pepper

Steps:

  • Combine all the dressing ingredients in a jar and shake well. Store in the fridge until needed.
  • To make the salad, mix all the ingredients together in a bowl and pour over the dressing.
  • Stir to combine.

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