Pesto pasta salad recipe?

Question

I am looking for a quick and simple recipe that doesn't have artichokes. Thanks!!

Answer 1

Here are a couple you decide which suits your taste buds.

SICILIAN PASTA PESTO SALAD

2 lbs. ziti, penne, or other pasta, cooked

Pesto Sauce:

2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste

Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
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PASTA SALAD WITH PESTO

3/4 lb. pasta, cooked al dente (lg. curly type)
3/8 c. mayonnaise
1 lb. frozen peas, thawed & drained
4 oz. Swiss cheese, cut into julienne strips
4 oz. salami, cut into julienne strips
1 lb. pesto sauce (recipe follows)
Kosher salt & black pepper to taste

PESTO SAUCE:

5 oz. spinach, fresh, stems removed
3/4 oz. parsley, fresh, stems removed
1/2 c. basil, dry
1 1/2 oz. Parmesan, shredded
2 cloves garlic
1 oz. walnuts
1 tbsp. Kosher salt
1/2 tsp. black pepper
1/8 tsp. fennel seed
2 1/2 oz. tuna, drained
1 1/2 strips anchovies
1 3/4 c. olive oil
3/4 c. salad oil

SALAD: Cook noodles 10 to 12 minutes until al dente. Taste often to be sure noodles do not overcook. Drain. Blanch with cold water to stop cooking process. Place pasta, peas, Swiss and salami in large bowl. Coat salad with mayonnaise. Then, add pesto sauce and stir until coated. Season to taste with salt and pepper. Garnish salad with thinly sliced roasted red bell pepper.
PESTO SAUCE: Put spinach, parsley and basil in processor. Process 3 to 5 minutes until consistency is like paste. Add Parmesan, garlic, walnuts, salt and pepper, fennel, tuna and anchovies. Process 1 more minute. Slowly pour in olive oil through feed tube while process is running. Next drizzle in salad oil. Process 1 more minute until smooth and thick.
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PESTO PASTA SALAD

1 lb. rotini or rotelle pasta, uncooked
1 (7 oz.) can sm. pitted ripe olives, drained and halved
1 lg. red onion, coarsely chopped
2 med. tomatoes, peeled, seeded and chopped
3/4 c. roasted sunflower nuts
1 lg. unpeeled cucumber, coarsely chopped

PESTO SAUCE:

2 c. fresh basil leaves
1/2 c. olive oil
2 tbsp. pine nuts or walnuts
1 clove garlic
1/2 tsp. salt
1/2 c. freshly grated Parmesan cheese

Cook pasta according to package directions; drain and chill. Combine with remaining ingredients. Toss with Pesto Sauce.

PESTO SAUCE: Combine basil, oil, nuts, garlic, and salt in food processor or blender, process, scraping down sides until well blended. By hand, blend in cheese.
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PESTO PASTA SALAD

3 cloves garlic, pressed
36 basil leaves
1 c. Romano cheese, grated
1/2 c. quality olive oil
1/2 c. pine nuts
Salt & pepper to taste
1 lb. frozen peas
2 lb. corkscrew pasta

Place pressed garlic and basil leaves in a food processor; whirl until finely chopped. Add Romano cheese, whirl until incorporated. Add pine nuts, whirl until finely chopped. Add salt and pepper, whirl until incorporated. Add oil gradually until incorporated, let stand.
Blanch peas in boiling water for 1 minute; drain.

Cook pasta until done, drain and rinse in cold water reserving 3 tablespoons of cooking water. Add pasta water to food processor, whirl for 15 seconds. Toss pesto, peas and pasta until incorporated and refrigerate.

Answer 2

Pesto Pasta Salad

1/2 fresh basil leaves (I really should have used more, but it already halved the leaves on my poor plant)
1/3 cup olive oil
1 clove of fresh garlic (the last of my last head, alas!)
2 tomatoes, chopped
3/4 cup sweet corn
2 Tbs capers
1 small tin of anchovies, less the chef's due (about 15 anchovies)
1 Tbs frozen chopped parsley (use fresh instead if you have enough)
1 Tbs frozen chopped parsley (ditto)
3 tiny spring onions (because I was grilling their brothers and they were too small and I didn't want to waste them!)
1/3 cup sunflower seeds (I intended to use toasted pine nuts, but didn't have any in the cupboard)
3/4 cup to 1 cup freshly grated Parmesan
2 cups pasta (rotini and large shell pasta)
freshly ground pepper to taste

Start the pasta cooking in a large pot of boiling water. If the shapes vary greatly in size, you may want to put in the largest a few minutes before adding the others.

Put the basil in a mortar with a pinch of salt and the clove of garlic. Grind with the pestle until you have a paste. Add the olive oil to this paste and mix. Set aside and prepare the rest of the ingredients (chopping tomatoes and onions, grating cheese, etc.)

When the pasta is just barely done, drain it and toss it with the basil/garlic/olive oil dressing. Add the extra basil and parsley and chill for ten minutes or so in the fridge. Add the tomatoes, corn, capers, onions and anchovies and continue cooling. When the pasta has cooled at least to room temperature, add the cheese and sunflower seeds and toss. Taste for salt, pepper and Parmesan. Serve!

Answer 3

Pesto is

1/2 cup olive oil
1/2 cup Parmesan
Juice of 1/2 lemon
TSP of salt
1/2 cup toasted pine nuts
1 bunch of basil


Blend all the ingrediants . HEat in a pan and add pasta.

YOu can add any vegies you want

Answer 4

FUNNY YOU SHUD ASK - RACHEL RAY MADE A DELICIOUS PESTO PASTA SALAD TODAY ON FOODTV - LOOK IT UP