Pesto Pasta Salad
This Pesto Pasta Salad truly is the ultimate Summer Pasta Salad. Packed with Homemade Pesto, Mozzarella, Sun Dried Tomatoes and Pine Nuts, it’s a total explosion of flavours!! Chris x
FULL RECIPE POST:
Pesto Pasta Salad | Serves approx 6
????INGREDIENTS????
Pesto:
2 large handfuls Fresh Basil Leaves (approx 2 packed cups worth)
1/2 cup - 2/3 cup (125ml - 150ml) Extra Virgin Olive Oil, or as needed (see notes)
1/2 cup / 35g Parmesan, grated
4 tbsp Pine nuts, toasted (see notes)
1 clove Garlic
1/4 tsp Salt, or to taste
1/8 tsp Black Pepper, or to taste
Pasta Salad:
12.3oz / 350g Fusillata Casareccia, or other short cut pasta
1.25 cups / 125g Sun Dried Tomatoes, sliced
1/2 cup / 50g Mixed Olives, halved
3-4 tbsp Pine Nuts, toasted
20 Cherry Mozzarella Balls (see notes)
1/2 small Red Onion, very thinly sliced
Optional Extras:
squeeze of Lemon Juice
1 tbsp Sun Dried Tomato Oil
Salt & Black Pepper, to taste
small Basil Leaves
????METHOD????
Cook your pasta in salted boiling water according to packet instruction. Drain and rinse with cold water and place in a large mixing bowl.
Meanwhile, add all of your pesto ingredients to a food processor and turn on the motor. Gradually pour in extra virgin olive oil until desired texture. Test for seasoning.
Pour pesto over pasta and toss through your other ingredients (with optional extras). Serve right away or cover and pop in the fridge for later.
As always, for full nutrition, guidance and recipe notes head to the full blog post
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Quick and Easy Pesto Pasta Salad Recipe
PESTO PASTA SALAD ???? ????
???? Recipe by :-
Hi friends????
I have some exciting news, Cam and I will be escaping the Sydney winter and heading back to my hometown in the South of France next month! I have not been home in 5 years and can barely contain my excitement, so I'm already planning all the summer recipes. I can already tell, I'm going to eat a lot of this pesto pasta salad! It's fresh, vibrant, super delicious and satisfying with the addition of the spelt pasta and white beans.
What's your go-to summer recipe? Send me some inspo! ????
For #nutfree option swap the pine nuts for sunflower seeds
For #glutenfree option swap the spelt pasta for your favourite gluten-free pasta
For #oilfree swap pine nuts for soaked cashews and the olive oil for water
Ingredients:
- 250g spelt pasta
- 80g rocket
- 200g baby tomato
- 2 cucumber
- 1.5 cup butter beans (1 can, drained and rinsed)
- 2 tbsp toasted pinenuts
- Salt/pepper to taste
Pesto:
- 3 tbsp toasted pine nuts
- 2 cloves garlic
- 1 cup basil
- 4 tbsp olive oil
- 2 tbsp nutritional yeast
Optional:
- 50g plant-based feta
Instructions:
- Cook your pasta as per the packet instructions. Once drained, rinse under cold water until the pasta are cold Wash and chop the veggies.
- Add the garlic, basil, olive oil, nutritional yeast and 3 tbsp pine nuts to a small blender or food processor and process until smooth.
- To a bowl add the rocket, tomato, cucumber, beans, pasta and 2 tbsp of pine nuts. Cover with the pesto dressing and stir well until thoroughly combined.
- Top with plant-based feta. Enjoy ????
Creamy Pesto Pasta Salad
Pesto is great with pasta whether it's warm OR cold. This creamy pesto pasta salad is a great make-ahead side dish to feed a crowd, or a great dinner all on its own. Recipe here:
Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
The Barefoot Contessa's Pasta, Peas and Pesto PACKS the flavor with basil, garlic and parmesan, but is super simple staple dinner to add to your rotation.
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Pasta, Pesto, and Peas
RECIPE COURTESY OF INA GARTEN
Level: Easy
Total: 32 min
Prep: 20 min
Cook: 12 min
Yield: 12 servings
Ingredients
3/4 pound fusilli pasta
3/4 pound bow tie pasta
1/4 cup good olive oil
1 1/2 cups pesto (packaged or see recipe below)
1 (10-ounce) package frozen chopped spinach, defrosted and squeezed dry
3 tablespoons freshly squeezed lemon juice
1 1/4 cups good mayonnaise
1/2 cup freshly grated Parmesan
1 1/2 cups frozen peas, defrosted
1/3 cup pignoli (pine nuts)
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
Pesto:
1/4 cup walnuts
1/4 cup pignoli (pine nuts)
3 tablespoons chopped garlic (9 cloves)
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good olive oil
1 cup freshly grated Parmesan
Directions
Cook the fusilli and bow ties separately in a large pot of boiling salted water for 10 to 12 minutes until each pasta is al dente. 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, puree the pesto, spinach, and lemon juice. Add the mayonnaise and puree. Add the pesto mixture to the cooled pasta and then add the Parmesan, peas, pignoli, salt, and pepper. Mix well, season to taste, and serve at room temperature.
Pesto:
Yield: 4 cups
Place the walnuts, pignoli, and garlic in the bowl of a food processor fitted with a steel blade. Process for 15 seconds. Add the basil leaves, salt, and pepper. With the processor running, slowly pour the olive oil into the bowl through the feed tube and process until the pesto is thoroughly pureed. Add the Parmesan and puree for a minute. Use right away or store the pesto in the refrigerator or freezer with a thin film of olive oil on top.
Notes: Air is the enemy of pesto. For freezing, pack it in containers with a film of oil or plastic wrap directly on top with the air pressed out.
To clean basil, remove the leaves, swirl them in a bowl of water, and then spin them very dry in a salad spinner. Store them in a closed plastic bag with a slightly damp paper towel. As long as the leaves are dry they will stay green for several days.
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Ina Garten's 5-Star Pasta, Pesto and Peas Recipe | Barefoot Contessa | Food Network
Mediterranean Pasta Salad
A simple Mediterranean pasta salad loaded with fresh arugula, sun-dried tomatoes, marinated artichoke hearts, pine nuts, kalamata olives, basil pesto and so much more! It’s a copy-cat recipe for Cafe Express’ Pasta Amore and let me just say it’s actually BETTER!
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For the full recipe, visit
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Kalamata Olives:
Penne Pasta:
Pesto:
Olive Oil:
#mediterranean #mediterraneansalad #pasta #pastasalad #salad #kalamataolives #sundriedtomatoes #greekpastasalad #italianpastasalad #italian #oliveoil #basil #pesto
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Pesto Pasta Salad with Tomatoes and Mozzarella Cubes
A fresh summer pesto pasta salad with tomatoes and mozzarella. This recipe can be served as a vegetarian main or side. You can also serve it cold or at room temperature so it's great for entertaining.
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