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Fabulous Pesto Pasta Salad

SUBMITTED BY: ERILEY

"This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!"
PREP TIME  15 Min
COOK TIME  15 Min
READY IN  1 Hr 30 Min
SERVINGS & SCALING
Original recipe yield: 8 servings
    
About  scaling  and  conversions

INGREDIENTS

  • 1 1/2 tablespoons white sugar
  • 1 teaspoon salt, or to taste
  • 1 1/2 teaspoons ground black pepper
  • 1 teaspoon onion powder
  • 1 1/2 teaspoons Dijon mustard
  • 2 cloves garlic, chopped
  • 1 1/2 cups chopped fresh basil
  • 1/2 cup chopped fresh oregano
  • 1/4 cup chopped fresh cilantro
  • 2 teaspoons hot pepper sauce (e.g. Tabasco™)
  • 1/3 cup red wine vinegar
  • 1/2 cup olive oil
  • 1 teaspoon lemon juice
  • 1 (4 ounce) package grated Parmesan cheese
  •  
  • 4 roma (plum) tomatoes, chopped
  • 6 green onions, chopped
  • 1 (4 ounce) can minced black olives
  • 1 (16 ounce) package farfalle (bow tie) pasta
  • 1/2 cup pine nuts
  • 1 cup shredded mozzarella cheese

DIRECTIONS

  1. In a large bowl, whisk together the sugar, salt, pepper, onion powder, mustard, garlic, basil, oregano, cilantro, hot pepper sauce, red wine vinegar, olive oil, lemon juice, and Parmesan cheese. Add the tomatoes, green onions and olives to the bowl, and stir to coat. Refrigerate.
  2. Bring a large pot of lightly salted water to a boil. Add the pasta, and cook for 7 minutes, or until tender. Drain, and rinse with cold water to cool. Add pasta to the bowl of dressing, and mix well. Top with mozzarella cheese and pine nuts. Refrigerate for at least 1 hour before serving.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 8, 2005 by StephanieMarie7316
Great recipe!! It was even better as leftovers, once all the flavors had more time to blend. I'll definitely make this again, but will omit the Tabasco sauce, as the tabasco kind of tasted out of place with all of the other fresh herb flavors.

10 users found this review helpful
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 27, 2005 by YVONNEPRU
This was very good. It took a lot of prep time, chopping all the herbs, but was worth it. I forgot the ripe olives & Parmi so I used Kalamata & & Pecorino Romano & cut back on the salt.I toasted the pine nuts for more flavor-yum. Will make again

8 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 19, 2005 by CARENHEATHER
This was an excellent recipe for a large picnic...everybody raved about it and wanted the recipe...

7 users found this review helpful


 
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NUTRITION INFORMATION

Servings Per Recipe: 8

Amount Per Serving

Calories: 510

  • Total Fat: 27g
  • Cholesterol: 18mg
  • Sodium: 752mg
  • Total Carbs: 50.9g
  •     Dietary Fiber: 4.1g
  • Protein: 19.3g

VIEW DETAILED NUTRITION

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