Pepita Pesto Pasta Salad Recipes
PEPITA PESTO
A mild, nutty-tasting (though nut-free) vegan pesto made with pepitas, parsley, and basil. Tastes great on pasta or bread.
Provided by Becky
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Vegetarian
Time 5m
Yield 4
Number Of Ingredients 7
Steps:
- Combine parsley, pepitas, basil, lemon juice, water, and garlic salt in the bowl of a food processor; pulse until blended into a coarse meal. Pour olive oil in slowly and pulse a few times until pesto has come together.
Nutrition Facts : Calories 193.1 calories, Carbohydrate 3 g, Fat 19.4 g, Fiber 0.8 g, Protein 3.2 g, SaturatedFat 3 g, Sodium 119.9 mg, Sugar 0.3 g
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
PEPITA PESTO PASTA SALAD
Versatile Pepita Pesto, flavored with garam masala, imparts vibrant flavor and color to pasta salad. It's a delicious way to introduce your family and friends to this Indian spice blend. Photo credit: Adrianna Adarme from A Cozy Kitchen.
Provided by McCormick Gourmet
Categories Salad and Dressings,
Yield 8
Number Of Ingredients 13
Steps:
- For the Pepita Pesto, place parsley, mint, pepitas, Parmesan cheese, garlic, garam masala and salt in food processor; cover. Process just until smooth. Gradually add oil with machine running. Process until well blended and smooth
- For the Pasta Salad, cook pasta as directed on package. Rinse under cold water; drain well
- Mix Pepita Pesto and yogurt in large bowl with wire whisk until well blended. Add pasta and remaining ingredients; toss to coat well. Serve immediately or refrigerate until ready to serve
Nutrition Facts : Calories 231 Calories
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- Lightly toast the pepitas in a small pan over medium-low heat for a few minutes, tossing frequently, until fragrant. Transfer the pepitas to a bowl to cool a bit.
- Remove any discolored skin from the squash with a paring knife. Use a julienne peeler (or regular peeler) to slice the squash lengthwise, one side at a time (stop once you get to the seeded part, then turn the squash to work on the next side).
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- In a food processor, combine the cilantro, jalapeño, garlic, lime juice, salt and cooled pepitas. While running the food processor, drizzle in the olive oil. Stop processing once the pesto is well blended.
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