Debbies Pasta Pesto Salad Recipes
PICK & MIX PESTO PASTA SALAD BAR
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
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
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
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
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
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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PASTA SALAD WITH PESTO - ONCE UPON A CHEF
From onceuponachef.com
Cuisine American, ItalianTotal Time 30 minsCategory SaladsCalories 544 per serving
- Cook the fusilli in a large pot of boiling salted water until fully cooked, 10 to 12 minutes (you don't want al dente pasta here). Drain and toss into a bowl with the olive oil. Cool to room temperature.
- In the bowl of a food processor fitted with a steel blade, purée the pesto, lemon juice, and 1/2 cup of the peas. Add the mayonnaise and purée until smooth.
- Add the pesto-pea mixture to the cooled pasta, along with the Parmesan, 3/4 cup of the peas, 3 tablespoons of the pine nuts, the mozzarella, the salt, and the pepper. Mix well, then taste and adjust seasoning, if necessary. (I usually add 1/4 teaspoon each more salt and pepper, but it will depend on the saltiness of the pesto you're using and how heavily the pasta water was salted.) Transfer to a serving bowl and sprinkle the remaining peas, pine nuts, and basil over top. Serve at room temperature.
- Note: To toast the pine nuts, place them in a small dry skillet over medium heat. Cook, stirring frequently, until golden. Watch the nuts carefully, as they can burn quickly, and transfer them to small bowl immediately after cooking (they will continue to brown in the hot pan).
ROASTED VEGGIE MEDITERRANEAN PASTA | AMBITIOUS KITCHEN
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5/5 (15)Total Time 40 minsCuisine MediterraneanCalories 498 per serving
- Preheat oven to 400 degrees F. Line two large baking sheets with parchment paper. Divide the veggies between two trays, then drizzle each with 1 tablespoon of oil and a sprinkle garlic powder and salt and pepper, to taste.
- Toss together to coat the veggies, then spread out evenly on each pan. Roast for 15 minutes, then stir the veggies and rotate the pans and bake for 15 minutes more until veggies are tender.
- While the veggies are roasting, you can make the pesto: add the following to the bowl of a food processor or high powered blender: cashews, basil avocado/olive oil, salt and water to thin. Process until thick, but smooth. Set aside.
- Next, cook the pasta according to the directions on the package until it’s al dente. Drain, then add back to the pot.
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4.5/5 (2)Total Time 13 minsCategory Lunch, Salad, Side DishCalories 221 per serving
- Cook pasta in boiling water for 8 minutes. Remove and drain. Rinse in cold water and drain until no more water comes out of the pasta. Transfer the pasta to a large bowl.
- Add the red pesto and stir well. Add all the vegetables and stir until combined well. Stir in parmesan cheese and fresh basil, reserving a small amount of each for garnish. Cover and refrigerate for one hour. Can be served cold or at room temperature.
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4.7/5 (52)Total Time 30 minsCategory SaladCalories 166 per serving
- In a large bowl, combine halved red and yellow cherry or grape tomatoes, diced avocado, sliced cucumber, diced red onion.
- Add basil pesto and lemon juice to the salad and toss to combine. Season with salt and pepper, if desired. Use more basil pesto, if desired.
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