Pesto Pasta Salad Recipe With Cherry Tomatoes And Mozzarella Cheese

Make fresh basil pesto and dress up spiral pasta with olives, cherry tomatoes, green peas, and pine nuts. Great for lunch or a light dinner. By Elise Bauer Updated December 09, 2022 6 ratings Add a Comment Elise Bauer When it's the season for potluck barbecues, a quick and easy dish to prepare for a gathering is pesto pasta salad! Ingredients 12 oz. (about 4 cups) rotini or fusilli, uncooked 1 cup pesto 10 oz. (about 2 cups) cherry tomatoes halved 8 oz. fresh mozzarella pearls (or fresh mozzarella cut into cubes) salt and pepper to taste (kosher salt is preferred) optional: olive oil

Prepare the vegetables: roughly chop the artichokes and slice the tomatoes. In a large bowl, mix the pesto, Greek yogurt, mayonnaise and kosher salt. Add the drained pasta, vegetables and Parmesan cheese and stir to combine. Taste and add another ¼ teaspoon salt depending on the saltiness of the pesto. Instructions PASTA: Bring a large pot of water (12 cups) to a boil. Add 1 tablespoon of salt and return to a boil. Add pasta and cook. DRESSING: Meanwhile, combine the dressing ingredients in a medium-sized bowl. Season to taste, I add ½ tsp salt & ¼ tsp. ASSEMBLE: Once the pasta is completely.

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1. Homemade pesto Here's what you need for the basil pesto. Fresh basil leaves - Abundant and excellent value during summer! Parmesan - or, if you want to really go luxe, parmigiana reggiano. Pine nuts - sometimes, to change things up, I use walnuts, cashews or almonds.

Instructions. Cook the rotini pasta according to the package instructions. After it's cooked, drain the pasta and rinse it under cold water. Once cooled, transfer it to a large mixing bowl. For the pesto, combine the fresh basil leaves, garlic, parmesan cheese, olive oil, and pine nuts in a food processor or blender.

Serves: 10 people. (tap # to scale) Prep: 15 minutes. Cook: 15 minutes. Total: 30 minutes. This Easy Pesto Pasta Salad is perfect for get togethers! It is only FOUR INGREDIENTS and comes together in a snap! You are going to love this pasta salad recipe and bring it to all your summer picnics and BBQs! print pin it rate.

Add the pasta and spinach to a large bowl, then toss them in the oil and pesto until combined while the pasta is still warm. Next, add the sun-dried tomatoes, mozzarella, cherry tomatoes and fresh basil.

Monet said. During summer I'm all about easy recipes that showcase the wonderful produce of the season. This pasta recipe fits the bill. Pesto sauce and cherry tomatoes sound so good, I don't think I would want to add anything else. July 25, 2010 at 10:41 PM Patti at Worth The Whisk said. You had me at "pasta," but that photo really drew me in.

Place tortellini in the cooker with 1 cup water (use 2 cups water for 8 or 10 quart cooker). Select "Manual" or "Pressure cook" on HIGH pressure for 1 minute (for fresh tortellini) or 2 minutes (for frozen tortellini). Let the cooker sit for a 5-minute natural pressure release (NPR). Proceed to #2 in the instructions above.

Instructions. Preheat your oven to 500° and bring a pot of salted water to boil (I measure a small palmful of fine sea salt). Spray a small, rimmed sheet pan with olive oil spray. Arrange trimmed asparagus on the pan, lightly spray with olive oil and season with kosher salt and ground black pepper.

Instructions Cook pasta according to package directions. Drain and add to a large bowl. Note - If you don't want the mozzarella in. Add the cherry tomatoes, mozzarella, pesto, and stir to combine and coat evenly. Add the Parmesan, pepper, and stir to combine and coat evenly. Taste and if desired,.

Ingredients 1 lb. short pasta, such as fusilli or penne 1/4 c. pine nuts 3 cloves garlic, minced 1 c. basil leaves 1/4 c. finely grated Parmesan, plus more for serving 1/4 c. extra-virgin olive oil 2 tsp. lemon juice 1 tsp. kosher salt 1 pt. grape or cherry tomatoes, halved lengthwise

1 box pasta 2 cups spinach 1 cup cherry tomatoes 1 cup chopped bacon 1 cup chicken 1/4 cup red onion 1/2 cup mozzarella balls pesto Ingredients 1. Cook your pasta as directed on packaging 2. Chop your spinach, tomatoes, bacon, and onions 3. Add all ingredients to a big bowl then mix! (use your judgement on adding pesto)

Choosing the Right Mozzarella Cheese You have some options when it comes to fresh mozzarella. The target amount is 8 ounces of fresh mozzarella per batch. You can use mozzarella pearls (the best option as they're small), cherry-sized mozzarella balls (I usually cut them in half), or a chopped 8-ounce ball of fresh mozzarella.

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Instructions. Cook the tortellini according to packet instructions. Drain and set aside to cool. Add the drained and cooled tortellini to a large salad bowl along with the halved cherry tomatoes, drained bocconcini, diced red onion, kalamata olives and sliced cucumber. Pour over the pesto and mix until everything is well combined.

Bright and colorful Fresh and flavorful Feeds a crowd Convenient make-ahead recipe Kale Pesto For today's pesto pasta salad, we're using homemade kale pesto. It's just like homemade pesto, but instead of basil we use kale.

Step 2. Chop ingredients: Chop tomatoes and any other ingredients you want to add. Step 3. Combine ingredients: Fold pesto-yogurt dressing into the cooled macaroni noodles and tomatoes. Step 4. Store and serve: Cover and refrigerate up to 5 days; serve chilled.

2. Make the pesto. In a food processor, combine the fresh basil, pine nuts, olive oil, lemon juice, salt, and pepper. Process until smooth and creamy.

3. Avocado Pesto Pasta Salad. This pasta salad is a healthy take on classic pesto pasta. Instead of using traditional pesto, this recipe features a creamy avocado-based pesto that is packed with healthy fats. The salad also includes cherry tomatoes and fresh basil, making it a refreshing and flavorful dish.

Drain and rinse the pasta under cold water, being sure that the pasta at the bottom of the strainer also gets rinsed well. Add the cooled pasta to a large bowl. Make the dressing by whisking together the red wine vinegar, salt, pepper, oregano, pepperoncini juice, and the olive oil until well blended.

Directions. Step 1 In a large bowl, toss pasta, mozzarella, salami, artichokes, tomatoes, and olives. Step 2 In a jar, combine oil, garlic, vinegar, parsley, Italian seasoning, and red pepper.

Drain and cool. In a large bowl, add the cooled pasta, cucumbers, tomatoes, onion, olives, feta, and parsley. Stir together. For the dressing: whisk together all ingredients. Pour over pasta salad. I like to pour about 1/2 over and chill for 30 minutes or until serving.

Transfer the orzo pasta to the bowl with the vinaigrette and toss to dress. Preheat the oven to 400 degrees and transfer 1 pint of the halved tomatoes onto a baking sheet and drizzle with olive oil. Transfer to the oven and roast for 25-30 minutes. Remove and let cook. Then sprinkle with flaky salt, pepper and the herbs.

Cold Sesame Noodles With Broccoli and Kale. Charred broccoli, and a tart homemade dressing of red wine vinegar, ginger, garlic, and scallions are the ideal combo of bright, punchy, earthy, and.

100g pickled walnut, plus the juice. For the sun-dried tomato pesto: in a food processor, combine the sun-dried tomatoes, oil, pine nuts, garlic, Parmesan cheese, lemon juice, salt and pepper.

15 Slides. Caitlin Bensel. Pasta holds a special place in Ree Drummond's heart. "If I were stranded on a desert island and could choose only one category of food to eat the rest of my life, I'd pick pasta hands down," she says. And with so many pasta recipes to choose from, it's impossible to get bored with eating pasta.

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