Italian Pesto Pasta Salad Recipes

ITALIAN PESTO PASTA SALAD

Italian Pesto Pasta Salad image

Italian Pesto Pasta Salad is a flavorful side dish that's guaranteed to be the star of every potluck or get-together you attend. The addition of the pesto turns this classic pasta salad into a summer must have!

Provided by Sandra McCollum

Time 27m

Number Of Ingredients 7

Ingredients

1 lb cooked pasta (I like using penne or any type of spiral pasta)
10 tablespoon pesto
1 cup Italian salad dressing (I used Kraft)
1 1/4 cups purple onion (diced)
1 1/2 cups quartered & sliced English cucumber
1 1/2 cups cherry tomato halves
8 ounces Monterey Jack cheese (cubed)

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.

Nutrition Facts : Calories 285 kcal, Carbohydrate 21 g, Protein 9 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 21 mg, Sodium 499 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

ITALIAN PESTO PASTA SALAD

Italian Pesto Pasta Salad image

This yummy pesto pasta salad is perfect to make when you have fresh basil and tomatoes in the garden.

Provided by Jennifer

Categories Salad Pasta Salad Vegetarian Pasta Salad Recipes

Time 1h50m

Yield 10

Number Of Ingredients 14

Ingredients

1 (16 ounce) package corkscrew-shaped pasta (fusilli)
1 tablespoon olive oil
2 cups chopped fresh basil
¼ cup chopped fresh parsley
1 clove garlic, crushed
½ cup toasted pine nuts
½ lemon, juiced
½ cup grated Parmesan cheese
¼ cup olive oil
salt and ground black pepper to taste
2 cups grape tomatoes, quartered
1 (8 ounce) package mozzarella cheese, cubed
4 stalks celery, diced
½ sweet onion, diced

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.

Nutrition Facts : Calories 348.7 calories, Carbohydrate 37.9 g, Cholesterol 17.9 mg, Fat 16.2 g, Fiber 3 g, Protein 15.4 g, SaturatedFat 4.7 g, Sodium 235.2 mg, Sugar 2.6 g

ITALIAN CHICKEN-PESTO PASTA SALAD

Italian Chicken-Pesto Pasta Salad image

I use my recipe#144195 for this salad you may use your own favorite, this is best if served right after it is made or you can refrigerate until ready to serve, feel free to throw in some pine nuts :)

Provided by Kittencalrecipezazz

Categories Penne

Time 20m

Yield 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 lbs penne (or large pasta of choice) or 1 1/2 lbs spiral pasta (or large pasta of choice)
2 -3 tablespoons oil
2 plum tomatoes, chopped (Roma tomatoes)
2 cups chopped cooked chicken (can use more)
salt (to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
1/3-1/2 cup grated parmesan cheese
1 cup prepared pesto sauce (use homemade or purchased, for a stronger flavor increase to 1-1/4 cups)
1 (10 ounce) package frozen chopped spinach (thawed and squeezed dry)
2 tablespoons lemon juice
1 1/2 cups mayonnaise (do not use salad dressing)

Steps:

Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water.
Drain the pasta well in the colander.
Place the pasta in a large bowl then toss with 2-3 tablespoons oil.
Add in chopped tomatoes and cooked cubed chicken; toss to coat.
For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice.
Add in the mayonnaise and pulse until blended.
Add the mayo mixture to the pasta mixture; toss to combine.
Mix in the Parmesan cheese then season with salt and pepper.

Nutrition Facts : Calories 597.3, Fat 23.7, SaturatedFat 4.3, Cholesterol 41.4, Sodium 432.9, Carbohydrate 80.7, Fiber 10.7, Sugar 3.7, Protein 18.7

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