Pesto Pasta Salad (easy & veggie-packed)
⭐️ Get the Recipe:
Pesto pasta salad is a quick and delicious meal you can make with your favorite pesto and fresh veggies. It's packed with fresh flavors and excellent for potlucks or a delightful dinner with your family.
⭐️ Ingredients
1 pound (450 grams) pasta, any
7 ounces (200 grams) green beans fresh or frozen
1.5 cups (250 grams) cherry tomatoes halved
½ cup (60 grams) olives halved
2 handfuls (50 grams) arugula
FOR NON-DAIRY PESTO
2 tablespoons (20 grams) pine nuts
⅓ cup (50 grams) walnuts
4 tablespoons (15 grams) nutritional yeast
1 clove garlic
½ teaspoon salt
2 packed cups (50 grams) basil leaves
¼ cup (60 grams) extra virgin olive oil
¼ cup (60 grams) water
❤️ Nico & Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
Green Goddess Pasta Salad
Get the recipe here:
Kermit may have said “it ain’t easy being green” but he certainly wasn’t talking about this salad. See, this Green Goddess Pasta Salad is easy to make but it’s even easier to enjoy and it is very, very green. From fresh herbs to peas to asparagus, most of the ingredients share the same hue but the flavor is vibrant and varied and fresh. It’s a celebration of greenness! When the usual mayo-laden macaroni salad feels a little tired, this is like a welcome departure — just don’t be surprised if it becomes your pasta salad stand-by.
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PASTA SALAD 3 WAYS (Literally The Best Pasta Salads I've Ever Had)
It's time to get excited about pasta salad again. I'm showing you my take on 3 classics fit for a king or a casual backyard bbq. Use my link get your 2 free lobster tails and 2 grassfed ribeyes when you try Butcher Box:
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*note: I create all of my recipes in grams. Using grams will deliver the closest outcome to what you see in my videos*
CREAMY
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb elbow macaroni
25g or 2tbsp white distilled vinegar
splash of olive oil
30g or 1/2c shallot finely minced and rinsed
60g or 1/2c celery, finely chopped
30g or 1/3c scallion, thinly sliced
100g or 3/4 cup frozen peas (thawed)
100g or 1/4lb bacon, crispy and chopped
5g or 1/2-3/4c fresh dill
black pepper & salt to taste
DRESSING FOR CREAMY
Add the following into a high sided container:
1 egg
50g or 1/4c sour cream
25g or 2tbsp dijon mustard
15g 1 1/4tbsp sugar
10g or 3/4tbsp lemon juice
5g or 1tsp Worcestershire
5g or 3/4-1tsp salt
1/2 clove garlic.
300g or 1 1/3c neutral oil (light colored olive oil, grapeseed, canola)
Blend with immersion blender and stream in oil.
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11min or until tender. Drain, reserving a few scoops of pasta water. Add vinegar and a splash of olive oil to drained pasta and allow to cool to room temp. Once cooled, add shallot, celery, scallion, peas, bacon. Add a couple of dollops of creamy dressing and a bit of pasta water and gently stir until pasta is well coated, but not swimming in dressing. Add dill, salt and pepper to taste, & stir to combine.
PESTO PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use shells)
25g or 2tbsp white distilled vinegar
splash of olive oil
300g or 1 1/4c pesto (recipe below) + more for garnish
200g or 1c mozzarella pearls, halved
200g or 1c cherry tomatoes, halved (I recommend sungolds)
Strong pinch grated parm
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add pesto and stir to combine. Add mozz, tomatoes, and strong pinch of parm. Fold to combine.
PESTO for SALAD
Add the following to food processor and spin on high for 20-30sec or until well broken down.
100g or 3/4c toasted pine nuts or walnuts
100g or 5ish c basil
20g 1ish c parsley
30g or 1/2c shallot (minsed and rinsed)
100g or 1+c grated parm
225g or 1 3/4c cold olive oil
5g or 3/4-1tsp salt
30g or 2tbsp lemon juice
CLASSIC MOM'S SYLE/DELI PASTA SALAD
2000g/2qt water
45g or 2.5tbsp salt
225g or 1/2lb pasta (I use rotini)
25g or 2 tbsp white distilled vinegar
splash of olive oil
150g or 1/2-3/4c b-man's Italian Dressing (recipe below)
65g or 1/4c fresh mozzarella, diced
100g or 1/2c black olives, halved
50g or 1/2c pepperoncini, sliced
100g or 1 3/4c oil-packed sun dried tomatoes, sliced
60g or 1/2 of a med red bell pepper, diced small
60g or 1/4lb Genoa salami, sliced
75g or 3/4c grated parmesan
Add water and salt to med-lrg saucepan and bring to boil. Add pasta and boil for about 11-12min or until tender. Drain. Add vinegar and olive oil to drained pasta, stir, and allow to cool to room temp. Add dressing, mozz, olives, pepperoncini, sun dried tomatoes, red bell pepper, salami, and grated parm. Stir to combine and add additional dressing, parm, and/or salt to taste, if needed.
BMAN'S ITALIAN DRESSING
Add the following into a high-sided container, blend with immersion blender and slowly stream in 200g or 1c neutral oil (light colored olive oil, canola, grapeseed, etc)
25g red wine vinegar
45g or or 2 tbsp white distilled vinegar
20g or 1/3c red onion, rinsed
1 garlic clove
15g or 1/8-1/4 of a red bell pepper
25g 1 1/2tbsp grainy mustard
15g or 1 1/4tbsp sugar
5g 3/4-1tsp salt
1/4 tsp each of: oregano, basil, black pepper, and chili flake
#pastasalad #bestpastasalad #macaronisalad
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Best Pasta Salad Ever????
1 pound Rotini pasta, multicolored
3 cups cherry tomatoes,halfed
1/4 cup red onion, diced
1/2 cup broccoli, sliced
1/2 cup cucumbers, diced
1/2 cup kalamata(black)olives,sliced
1/4 cup carrot,sliced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 bottle of Wishbone Italian Dressing
1 teaspoon salt
1/2 teaspoon pepper
2-3 pinches red pepper flakes (optional)
Boil the pasta according to the directions on the package. Allow to pasta to cool.(You can run cold water over pasta to help it cool faster.)
In a bowl, add and mix all the ingredients together. Refrigerate before serving. *In my opinion it taste the best the next day bc everything has marinated over night*
Grilled Chicken Caesar Pasta Salad
Here’s what you need:
Ingredients:
10 oz Farfalle Pasta (“Bow-Tie” Pasta)
3 Chicken Breasts
3 Tbsp. Olive Oil
Salt, to taste
Pepper, to taste
2 heads Romaine Lettuce, cut in 1-2 inch pieces
1 cup Grape Tomatoes, cut in half
1 cup Croutons
Parmesan, to taste
3/4 cup Caesar Salad Dressing
Instructions:
Boil water, add the pasta and cook according to package instructions. Drain water, and let the pasta chill. Meanwhile, season each of the chicken breasts with 1 Tbsp. olive oil, salt and pepper. Grill for 6-8 minutes on each side. Cut the chicken into bite size pieces. In a large bowl combine pasta, romaine lettuce, tomatoes, croutons, parmesan, and caesar dressing. Toss gently and serve! Enjoy!
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