Quick and Easy Pesto Pasta Salad Recipe
PESTO PASTA SALAD ???? ????
???? Recipe by :-
Hi friends????
I have some exciting news, Cam and I will be escaping the Sydney winter and heading back to my hometown in the South of France next month! I have not been home in 5 years and can barely contain my excitement, so I'm already planning all the summer recipes. I can already tell, I'm going to eat a lot of this pesto pasta salad! It's fresh, vibrant, super delicious and satisfying with the addition of the spelt pasta and white beans.
What's your go-to summer recipe? Send me some inspo! ????
For #nutfree option swap the pine nuts for sunflower seeds
For #glutenfree option swap the spelt pasta for your favourite gluten-free pasta
For #oilfree swap pine nuts for soaked cashews and the olive oil for water
Ingredients:
- 250g spelt pasta
- 80g rocket
- 200g baby tomato
- 2 cucumber
- 1.5 cup butter beans (1 can, drained and rinsed)
- 2 tbsp toasted pinenuts
- Salt/pepper to taste
Pesto:
- 3 tbsp toasted pine nuts
- 2 cloves garlic
- 1 cup basil
- 4 tbsp olive oil
- 2 tbsp nutritional yeast
Optional:
- 50g plant-based feta
Instructions:
- Cook your pasta as per the packet instructions. Once drained, rinse under cold water until the pasta are cold Wash and chop the veggies.
- Add the garlic, basil, olive oil, nutritional yeast and 3 tbsp pine nuts to a small blender or food processor and process until smooth.
- To a bowl add the rocket, tomato, cucumber, beans, pasta and 2 tbsp of pine nuts. Cover with the pesto dressing and stir well until thoroughly combined.
- Top with plant-based feta. Enjoy ????
how to make EASY BASIL PESTO pasta
Today we learn how to make basil pesto pasta, a perfect side dish for your 4th of July BBQ. You can eat it hot or cold. Inspired by Massimo Botturo's pesto recipe, it has a few additions to make this pesto recipe a bit more interesting. But that's all optional, if you want to learn how to make easy creamy pesto sauce, then here ya go!
#Pesto #Pasta #NotAnotherCookingShow
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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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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. ❤️
BASIL PESTO PASTA SALAD | Satisfyingly simple Salad recipe - Sattvik Kitchen
BASIL PESTO PASTA SALAD | Satisfyingly simple Salad recipe - Sattvik Kitchen
BASIL Pesto Pasta Salad recipe
Easy Salad recipe
Summer special Salad recipe
Sattvik Kitchen recipe
How to make Basil pesto
A quick recipe for dinner or lunch ! Fresh, fragrant and very tasty vegetables! This is a satisfyingly simple, but at the same time very tasty recipe for summer !
Prepare this recipe and write in the comments how you like it! ????
Note : This ingredients measurement is serving 2 or 4 members.
Recipe Ingredients:
Basil leaves - 50 grams
Pine nuts - 2 Tbsp
Chopped ginger - 1 inch
Rock salt - 1/2 Tsp (as per taste)
Yeast flakes / Nutritional yeast - 2 Tbsp
Olive oil - 1/4 cup
Lime juice - 1 tbsp
Pasta (Any shape) - 100 grams
Water - 4 or 5 Cups (to boil)
Salt - 1/2 Tsp
Bell peppers - 1 cup
Cheery wine tomatoes - 1/2 cup
Mixed salad leaves - as per taste
Avocado - 1 small size
Basil pesto - 3 Tbsp
Salt - as per taste
Crush black pepper balls
Salted pistachio - 2 tbsp
Olive oil - 2 Tbsp
Lime juice - 1 Tsp
Thanks & Regards,
Sattvik Kitchen
#pesto #basilpesto #sattvikkitchen