Easiest Way to Prepare Appetizing Pesto Noodle Salad

Pesto Noodle Salad. Pasta Salad is a classic summer dish that is perfect for all kinds of parties, BBQ's and picnics. This Pesto Salad is filled with fresh ingredients that are an amazing flavor combination. Serve this cold pasta salad to your family and friends and they will be begging for the recipe!

Pesto Noodle Salad It's bursting with pillowy cheese tortellini (or your favorite corkscrew pasta), sweet, juicy cherry tomatoes, crisp cucumbers, crunchy bell peppers, charred, caramelized sweet corn, zippy red onions, bright, meaty salami and buttery pearls of fresh mozzarella. Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water. You can have Pesto Noodle Salad using 16 ingredients and 4 steps. Here is how you cook that.

Ingredients of Pesto Noodle Salad

  1. Prepare of The Pesto.
  2. Prepare 6-8 cups of fresh garden basil leaves.
  3. Prepare 3-4 cups of fresh garden kale.
  4. Prepare 4-6 leaves of fresh garden sage leaves.
  5. Prepare 1-2 teaspoons of fresh garden thyme.
  6. Prepare 3/4 cup of pistachios salted, shelled.
  7. Prepare 1 clove of garlic, minced.
  8. It's 1 tablespoon of freshly grated parmesan.
  9. You need 1 tablespoon of freshly grated asiago.
  10. You need 2 tablespoons of olive oil.
  11. Prepare Pinch of sea salt.
  12. You need of The Noodles.
  13. You need 1 package of whole wheat organic linguine noodles.
  14. It's 8-10 cups of water.
  15. It's of Salt&Oil.
  16. It's of Fresh lemon juice.

Cover and refrigerate pasta until cold. This salad will help you use up those summer garden vegetables! If you don't have a spiralizer, no problem. Rotini pasta is tossed with pesto, fresh mozzarella, and tomatoes for a colorful pasta version of Caprese salad.

Pesto Noodle Salad step by step

  1. Boil the water on a stove. Add a pinch of salt and a little olive oil. Let simmer. Add noodles..
  2. In a food processor mix the basil, kale, herbs, pistachios and garlic with the olive oil. Let mix until smooth but still hearty. Add the cheeses. Salt to taste. Stir with spoon..
  3. When noodles are ready remove from water and strain in colander. Let cool slightly. Transfer into a bowl or container..
  4. Add pesto sauce to the noodles. Make sure it’s poured evenly over the noodles. Spritz with fresh lemon juice..

This is my favorite pasta salad of the moment. Zesty pesto, mellowed and thickened with a little mayonnaise, makes a lovely sauce. I go all-out green by adding sweet peas to both the pesto sauce and the pasta. Toasted pine nuts add flavor and crunch. And, finally, mozzarella pearls and fresh basil jazz the whole dish up.

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