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
PASTA SALAD WITH LEMON-PESTO DRESSING
Provided by Rachael Ray : Food Network
Categories side-dish
Time 20m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of water to a boil and salt it.
- Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl.
- Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.
PASTA SALAD WITH PESTO(ATK)
This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.
Provided by Coppercloud
Categories < 60 Mins
Time 53m
Yield 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Bring 4 quarts water to rolling boil in large pot. Toast.
- pine nuts in small dry skillet over medium heat, shaking pan occasionally, until just golden and fragrant, 4 to 5 minutes.
- When water is boiling, add garlic and let cook 1 minute. Remove.
- garlic with slotted spoon and rinse under cold water to stop cooking;.
- set aside to cool. Add 1 tablespoon salt and pasta to water, stir.
- to separate, and cook until tender (just past al dente). Reserve ¼.
- cup cooking water, drain pasta, toss with 1 tablespoon oil, spread in.
- single layer on rimmed baking sheet, and cool to room temperature,.
- about 30 minutes.
- When garlic is cool, peel and mince or press through garlic.
- press. Place ¼ cup nuts, garlic, basil, spinach, pepper, lemon.
- juice, remaining ¼ cup oil, and remaining 1 teaspoon salt in.
- bowl of food processor and process until smooth, scraping sides of.
- bowl as necessary. Add cheese and mayonnaise and process until.
- thoroughly combined. Transfer mixture to large serving bowl. Cover.
- and refrigerate until ready to assemble salad.
- When pasta is cool, toss with pesto, adding reserved pasta water,.
- 1 tablespoon at a time, until pesto evenly coats pasta. Fold in remaining.
- ½ cup nuts and tomatoes (if using); serve.
Nutrition Facts : Calories 451.4, Fat 25, SaturatedFat 3.9, Cholesterol 55.4, Sodium 1338.7, Carbohydrate 46.3, Fiber 2.8, Sugar 2.5, Protein 12.6
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