Pasta Salad with Pesto

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

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.

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Reviews More Reviews

Most Helpful Positive Review

Sep 10, 2008

My husband and I gave this recipe a strong 7, based on a scale from 1-10 (10 being the best). Next time we make it, we will use a little less olive oil and more black pepper. Other than that, it was very tasty. It will definitely become a recipe in the permanent family recipe book.

—LUV2BAKE08

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Most Helpful Critical Review

Aug 10, 2009

I was looking for a cold pasta salad dish, this was not it. This dish is much tastier warm. Also, the sausage was overpowering. If i make it again, i will use much less sausage or leave it out.

—Carrie

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15 Ratings

Jul 02, 2009

This recipe puts a different spin on pasta salad. I replace ingredients 3 thru 10 with about 5 ounces bottled pesto sauce and add a squirt of italian dressing for some zip. Shared the recipe with several friends and their families loved it too!

—Barb

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Jun 28, 2009

I loved this recipe! I am already planning on making it for an upcoming party. It was full of flavor and easy to make. I would recommend anyone to make this for parties, potlucks. It makes a lot and is such a great tasty dish you have to share.

—JennLee

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Aug 03, 2009

I've learned to make my own pesto sauce and we I liked it. Didn't have the nuts or sausage or a lot of the ingredients, but we made a poor mans version and the pesto was right on. Thanks!

—JK

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Jun 23, 2010

This is a winner at our house, especially in the summer months. I just buy premade pesto, and I do add some Italian salad dressing.

—QuakerBaker

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Jun 01, 2010

I made this for a group of people many of them are picky eaters and it went over very well. And I loved it. I used fresh cilantro instead of parsley and I skipped the mozzarella all together. I used a combination of black olives and kalamata olives which was a nice touch.

—ava

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May 12, 2011

it was good, but it was wierd eating sausage with it...maybe kielbsa sausage would be better, also added a little italian dressing to the pasta dish

—niecy

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Nutrition

Calories
478 kcal
24%

Carbohydrates
49.1 g
16%

Cholesterol
29 mg
10%

Fat
27.8 g
43%

Fiber
4.4 g
18%

Protein
19.8 g
40%

Sodium
479 mg
19%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pasta Salad with Pesto

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 478
Calories from Fat: 250

% Daily Value *
Total Fat 27.8g 43 %
Saturated Fat 7.7g 38 %
Cholesterol 29mg 10 %
Sodium 479mg 19 %
** Potassium 290mg 8 %
Total Carbohydrates 49.1g 16 %
Dietary Fiber 4.4g 18 %
Protein 19.8g 40 %
Sugars 2.6g
** Vitamin A 45 %
** Vitamin C 36 %
** Calcium 25 %
** Iron 36 %
** Thiamin 35 %
** Niacin 47 %
** Vitamin B6 11 %
** Magnesium 18 %
** Folate 73 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.