This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Ultimate Chocolate Dessert See the easy way to make a rich, creamy, no-bake chocolate dessert. »
- - Valentine’s Day Recipes Tasty treats for the lips you love. »
- - Top Healthy Recipes Keep flavor high, calories low. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

1 of

LEARN MORE

Pasta Salad with Pesto

By: Bob Evans®

"Pesto pasta salad with grilled sausage, fresh tomatoes, bell pepper, and mozzarella cheese makes a tasty addition to your summer barbeque."

Rate/Review | Read Reviews (9)

1,017 Saves

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 (19 ounce) package Bob Evans® Italian Grilling Sausage
1 pound uncooked penne pasta
1 tablespoon butter or margarine
2 garlic cloves, peeled
2 cups fresh basil leaves
1/2 cup fresh parsley leaves
2 tablespoons pine nuts
1/2 cup olive oil
1/4 cup freshly grated Parmesan cheese
1/4 teaspoon black pepper
2 cups seeded and diced Roma tomatoes
1 small green bell pepper, chopped
1 cup whole ripe olives
1 cup cubed mozzarella cheese
Red leaf lettuce for garnish (optional)

Directions

Cook sausage in large skillet or on grill until browned; let cool. Cut in half lengthwise; cut each half into 1/4 inch slices and set aside. Cook penne according to package directions; drain. Toss in large bowl with butter to prevent sticking.
To prepare pesto sauce, place garlic cloves in food processor with metal blade or in blender; process until smooth. Add basil and parsley; process until finely chopped. Add pine nuts; process until finely chopped. With motor running, slowly add olive oil in fine, steady stream. Add Parmesan cheese and black pepper; process until well blended, scraping down side as needed.
To assemble salad, toss sausage, tomatoes, bell pepper, olives and mozzarella cheese with penne. Gradually stir in pesto until salad is moist but not saturated. Serve salad on lettuce-lined platter, if desired. Refrigerate leftovers.