Pasta Salad With Pestoatk Recipes

PESTO PASTA SALAD

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.

QUICK AND EASY PASTA SALAD

Steps:

• Bring a large pot of salted water to a boil. Add pasta and cook until tender, 6 to 10 minutes (check the package for recommended cook time). Drain and rinse well under cold water.
• While the pasta cooks, in the bottom of a large bowl, make the dressing. Whisk the red wine vinegar, salt, pepper, oregano, pepperoncini juice (if using), and the olive oil until blended. Add the drained and rinsed pasta to the dressing and mix well.
• Stir in the bell pepper, zucchini, tomatoes, scallions, pepperoncini (if using), olives, parmesan, mozzarella, and the herbs (if using). Taste for seasoning and adjust with salt and pepper as needed. Serve or for the best results, cover and refrigerate at least 30 minutes and up to 5 days.

FABULOUS PESTO PASTA SALAD

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.

PASTA SALAD WITH PESTO(ATK)

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.

PESTO PASTA SALAD

Steps:

• Cook the pasta for 10 mins in salted boiling water until al dente, drain, then tip into a bowl. Stir in the crème fraîche followed by the pesto, then leave to cool.
• When the pasta is cool, stir in the cucumber, tomatoes and peas followed by the basil leaves. Season if it needs it, and tip into a container to transport it.