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First I made your pesto, which was great. Then followed this recipe to use up the remaining pesto. I added diced red bell pepper and cucumber as well. I’ll be making it again.Thanks for the great recipes.
This recipe is great. Actually one of my favorite(I am a big pesto lover). You know what would blend well with this? What i prepared in 15 min yesterday. Yesterday i did roughly the same thing but as a gratin. I added Goat cheese,pin nuts and emmental cheese on top. I like when the Pasta are a bit crunchy so i first put the pasta on the fry pan before putting everything in a pot and in the oven. Man it was delicious, my wife loved is and the cherry on the cake the kids loved it:-)
I love this recipe and I hold it near and dear to my heart because it was a few years ago that I discovered Simply Recipes.com by “googling” pesto pasta salad and coming across this recipe! Great recipe and a great blog!
I want to make pesto (with fresh basil and pine nuts) but I do not have a food processor. Can I use the blender instead or the blender’s coffee grinder attachment?
A coffee grinder attachment might work. You could also use a mortar and pestle, or just chop everything very fine. ~Elise
I LOVE this recipe. This is wonderful recipe and I could eat it all :) but my husband keeps reminding me that he is in the room too. Very easy to make and I use your pesto recipe too. Thank you!!!!
How I like my basil pesto salad is:
Pasta either Rotini or Penne (cook accordingly)
Basil Pesto sauce (fresh basil, EVOO, one or two garlic clove/s, pecorino cheese, pine nuts (optional) salt and pepper to taste
Puree in a blender or a hand blender
Once pasta has been cooked and cooled (with cool water) fold on gently the following ingredients:
Roasted Red peppers (sliced)
Black Olives (sliced or halved)
Fresh small Mozzarella balls
Fresh basil leaves for garnish
Grated pecorino Romano cheese
People usually love it!
Tell me what you think…;)
My favorite pasta salad is as follows:
-tri-color spiral pasta
-whole black olives
-cut up artichoke hearts
-italian dry salami slices (cut into smaller pieces) a whole stick of salami cut up works well too
-cubed colby jack cheese
-italian or light italian dressing
I like to make this ahead of time for camping since you don’t have to cook it and it tastes great with all the typical camping foods!
I have been looking for good salad recipes for a long time, although I am not the biggest pesto fan I finaly gave in, found the pasta pesto recipe & decided to give it a try. Everyone loved it so much! Not even one pine nut could be found in the dish! I enjoyed it just as much & plan on making it again soon.
sun dried tomatoes
roasted red peppers
oil cured olives
sliced fresh garlic
Cook pasta. Dice all veggies in quantities you like best. Heat oil and garlic until fragrant. add tomatoes, jalepenos, olives, peppers and heat through. Toss with pasta and artichoke hearts. Serve warm or cold.
I made this last night, but left out the peas and added sundried tomatoes. My family loved it!
My favourite pasta salad is this:
Boil pasta, penne preferably, drain and let cool down. Then add just a little olive oil and stir. then add salt, pepper and dried Italian herbs to give the pasta a nice flavour. Mix with iceberg lettuce, tomatoes, cucumber, avocado, canned corn kernels, capsicum and whatever other veggies you might like.
Great with chicken and Italian salad dressing.
I just made this and my husband and I both loved it – he’s a bit picky about non-meat dishes so thanks so much! :)
This is terrific. I’ve made it 3 times since posted, and given the recipe to many friends. I’m like you GOTTA try this. Thanks, another great recipe.
I love pasta salads! This one sounds great. Here is my favorite:
roasted red peppers
mushrooms (fresh sauteed or straight from a can)
7 seas italian dressing (made with red wine vinegar)
I don’t know if it’s called anything; it’s just something I came up with one summer day, when I was hungry for something that would fill me up but not cause me to feel heavy after eating.
Rotini (or spiral) pasta
Sliced green and red/yellow peppers
Cucumbers cut into slivers
Grated cheese of preference
Wishbone Romano-basil vinaigrette
This is a great one – I’ve made a similar one many times, but my standby is rotini with lightly steamed red peppers, broccoli and sauteed onions, dressed by good seasons italian dressing (made with balsamic instead of regular vinegar) – it’s really easy to make and tastes great.
Hi Elise, I made this salad for a light dinner last night. I have an abundance of Basil and will be making this salad again soon. We all loved it even my little boys. Thanks again for sharing a great recipe.
I happened to make a similar meal after visiting my parents for the 4th of July. They sent me home with, among other glorious things, a squash and some green beans from their garden, plus some pesto made from their own basil.
I sauteed the squash and beans with a chopped up tomato in extra virgin olive oil and white wine, and then I mixed in the pesto. I threw in some extra pine nuts because I love them so much, and tossed the whole thing with Rotini.
In the summer, you really can’t go wrong with fresh veggies in pasta.
OK–my favorite is tuna pasta salad. Consists of (you can figure out the proportions):
Lemon Juice/Worcestershire/Dijon mustard
Dash of sugar
Salt/Pepper (of course!!)
Basil and or Dill and or Tarragon (if you have an herb garden like I do…or use dried)
Chopped, seeded tomato
Serve on a bed of romaine or iceberg and with more lemon wedges :)