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

CREAMY ITALIAN PESTO PASTA SALAD

Creamy Italian Pesto Pasta Salad image

Wow the whole family with a Creamy Italian Pesto Pasta Salad. Adding Parmesan cheese emphasizes that rich, Italian flavor.

Provided by My Food and Family

Categories Home

Time 3h20m

Yield 12 servings

Number Of Ingredients 9

Ingredients

3 cups mini penne pasta, uncooked
3/4 cup PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup milk
1 pkg. (6 oz.) baby arugula, chopped
2 cups grape tomatoes, halved
1 cup jarred roasted red pepper strips, drained
1 pkg. (4 oz.) POLLY-O Shaved Parmesan Cheese
1/2 cup toasted pine nuts

Steps:

Cook pasta as directed on package, omitting salt.
Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.

Nutrition Facts : Calories 250, Fat 11 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 15 mg, Sodium 360 mg, Carbohydrate 28 g, Fiber 2 g, Sugar 4 g, Protein 10 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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