Just Right Pesto Pasta Salad Recipes

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PESTO PASTA SALAD



Pesto Pasta Salad image

This pesto pasta salad recipe is bursting with fresh flavor. It's light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Number Of Ingredients 13

1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
1 pint cherry tomatoes, halved or quartered
3 handfuls baby arugula or spinach
Optional cheese: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan
Optional additions: 1/2 cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
Freshly ground black pepper
1/2 cup pepitas (hulled pumpkin seeds)*
1/2 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup lemon juice (about 2 lemons)
1 clove garlic, roughly chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
  • Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
  • Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
  • To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese).
  • Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.

Nutrition Facts : Calories 457 calories, Sugar 3.3 g, Sodium 153.8 mg, Fat 30 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 6.5 g, Protein 8.4 g, Cholesterol 0 mg

JUST-RIGHT PESTO PASTA SALAD



Just-Right Pesto Pasta Salad image

I LOVE pesto pasta, but it seems whenever I get it from the deli, it's either too salty or too oily or both. Also, homemade pesto pasta salads tend to rely on jarred pesto sauce, all of which I find are also too oily and/or salty. Well, you know what they say about what to do if you want something done right, and this recipe is the result. I hope you enjoy it as much as I do!

Provided by allimarie

Categories     Potluck

Time 30m

Yield 20 serving(s)

Number Of Ingredients 9

1 (16 ounce) box rotini pasta
2 packages knorr pesto sauce mix, unprepared
1/3 cup olive oil
1 cup water
5 -6 garlic cloves
1 cup grape tomatoes
1 cup black olives
1/2 cup fresh basil, coarsely chopped
3 tablespoons grated parmesan cheese

Steps:

  • Cook pasta as indicated on package. Rinse with cold water, drain, and set aside in large bowl.
  • Combine water, olive oil, and dry Knorr pesto mix together in a small saucepan. Bring to boil over medium-high heat, stirring often.
  • Lower heat to medium-low and simmer for 5 or more minutes, stirring occasionally.
  • Peel and wash garlic. Chop finely and add to bowl with pasta.
  • Wash tomatoes and slice lengthwise. Add to pasta.
  • Dice black olives and add to pasta.
  • Add basil to pasta and stir until all ingredients are well mingled.
  • Pour sauce over pasta mixture and stir.
  • Sprinkle Parmesan over pasta and stir well.
  • Chill overnight for best results.

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