Spinach Basil Pasta Salad Recipes

Steps:

• In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
• In a large bowl, combine the pasta, spinach, cheese, red onion and olives.
• Whisk together the salad dressing, garlic, lemon juice, garlic salt and pepper. Pour over salad and toss. Refrigerate for 2 hours and serve chilled.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Steps:

• Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last 30 sec.; drain.
• Rinse pasta mixture with cold water; drain well. Place in large bowl.
• Add remaining ingredients; mix lightly.

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil over high heat, once the water is boiling, stir in the bow tie pasta and return to a boil.
• Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12-15 minutes or to your liking them rinse with cold water to cool and drain well in a colander set in the sink.
• Toss the spinach and basil together in a large bowl.
• Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more, remove from heat.
• Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and toss again.
• Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Steps:

• In a blender combine spinach, basil, garlic, cheese, salt and pepper.
• Add oil and water, cover and blend until nearly smooth and mixture is a paste.
• Add mayo to the spinach mixture.
• Add to pasta and toss well to coat.
• Chill at least 4 hours covered.
• Can be made the day before.

Steps:

• In small saucepan, heat olive oil over medium-low heat. Cook shallots, stirring occasionally, until soft, about 5 minutes.
• Meanwhile, submerge spinach and basil in a large pot of simmering salted water; drain immediately. Squeeze out as much liquid as possible; transfer spinach and basil to a food processor.
• Add shallots, ricotta, Parmesan, and nutmeg; season with 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Process until smooth.
• Cook pasta until al dente, according to package instructions. Drain, reserving 1 cup pasta water. Toss pasta with spinach sauce; thin with pasta water, as needed. Serve with extra grated Parmesan, if desired.