Pesto Noodle Salad Recipe

Categories: Recipes

Pesto Noodle Salad Recipe

Pesto Noodle Salad

Pesto Noodle Salad. To assemble the salads, make a bed of lettuce in a large bowl, then add a generous layer of pesto-coated pasta. Add tomatoes, olives, and chunks of cheese. Spoon a good amount of dressing all over the top; it should be thin enough to seep down into the salad, not so thick it will stay on top of everything. You could add cooked chicken sausage, pepperonis or even black or green olives to this dish if you like. How to Make Pesto Pasta Salad 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. To make Pesto Noodle Salad you need 16 ingredients and 4 steps quickly.

The ingredients needed to make Pesto Noodle Salad:

of The Pesto
6-8 cups of fresh garden basil leaves
3-4 cups of fresh garden kale
4-6 leaves of fresh garden sage leaves
1-2 teaspoons of fresh garden thyme
3/4 cup of pistachios salted, shelled
1 clove of garlic, minced
1 tablespoon of freshly grated parmesan
1 tablespoon of freshly grated asiago
2 tablespoons of olive oil
Pinch of sea salt
of The Noodles
1 package of whole wheat organic linguine noodles
8-10 cups of water
of Salt&Oil
of Fresh lemon juice

Steps to make Pesto Noodle Salad:

Boil the water on a stove. Add a pinch of salt and a little olive oil. Let simmer. Add noodles.
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.
When noodles are ready remove from water and strain in colander. Let cool slightly. Transfer into a bowl or container.
Add pesto sauce to the noodles. Make sure it’s poured evenly over the noodles. Spritz with fresh lemon juice.

Photography Credit: Elise Bauer When it's the season for potluck barbecues, a quick and easy dish to prepare for a gathering is pesto pasta salad! Make pesto: In a food processor puree basil, parsley, garlic, lemon juice, salt, pepper and pine nuts until smooth. With motor running, add olive oil and process until a thick paste forms. Season with more salt and pepper, if desired. The classic summertime pasta salad, with pesto, sweet cherry tomatoes, cooling fresh mozzarella, and Parmesan.

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