Perfect Pesto Pasta Salad
Submitted by: Flair, NV If you're in the mood for a delicious pasta side dish you have to try this recipe. Take it to a BBQ, a potluck or simply serve it at home. It’s quick and easy to make, plus the ingredients aren’t hard to find.
Perfect Pesto Pasta Salad Tip |
For extra zest, add a bit of parmesan cheese at the end
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Asian Vermicelli Pasta Salad Recipe Ingredients
1 pound bow tie or spiral pasta, cooked al dente and drained
1 cup salad dressing, Italian
3 Tablespoons fresh or prepared basil pesto in oil
1/3 cup finely chopped red onion
1 red, yellow or green pepper, chopped
1 cup or 2 large Roma tomatoes, chopped
1 cup black olives, sliced
2 Tablespoons Mrs. Dash Garlic & Herb seasoning
Asian Vermicelli Pasta Salad Recipe Directions
Cook pasta, rinse in cold water, drain and set aside to cool. Mix salad dressing and pesto together and pour over the pasta, mixing pasta with a fork. Gently mix in remaining ingredients. Refrigerate leftovers. Serves 8
Healthy Pesto Pasta Salad
Submitted by: Karen, ID
Most pesto pasta salads are good for you, but this recipe adds a little extra ‘health’ for the health nuts around the world. The zesty, tangy and delicious flavor will leave your mouth watering for more.
Healthy Pesto Pasta Salad Tip |
Bowtie is traditional, but mix it up with either rotelle or penne instead. Plus, add other ingredients such as fresh broccoli cuts, black olives and bell peppers.
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Asian Vermicelli Pasta Salad Recipe Ingredients
12 oz pasta, dried
1/3 cup pine nuts
1 cup fresh basil, rinsed and well drained
2 cups chopped vine-ripened tomatoes
12 oz artichoke hearts (water packed or marinated), rinsed and drained
7 oz container pesto sauce
3 tbsp grated parmesan cheese
Asian Vermicelli Pasta Salad Recipe Directions
Boil water in large saucepan. Add pasta and continue to boil until pasta is tender, or about 10-12 minutes, then drain well. While noodles are boiling, toast pine nuts in 400°F oven until light brown, watching carefully it only takes about 3-5 minutes. Cool and add to serving bowl. Coarsely chop fresh basil; add to serving bowl. Chop tomatoes and artichoke hearts and add to serving bowl. Add drained noodles to serving bowl. Add pesto sauce and parmesan cheese and toss well. Refrigerate to cool, serve when ready. Serves 10
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