Hello everybody, it is Louise, welcome to our recipe page. Today, we’re going to make a special dish, pesto noodle salad. One of my favorites. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Pesto Noodle Salad is one of the most popular of current trending meals on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Pesto Noodle Salad is something that I have loved my whole life.
Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water. Cover and refrigerate pasta until cold.
To begin with this particular recipe, we must prepare a few components. You can have pesto noodle salad using 16 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Pesto Noodle Salad:
- Make ready The Pesto
- Take 6-8 cups fresh garden basil leaves
- Get 3-4 cups fresh garden kale
- Prepare 4-6 leaves fresh garden sage leaves
- Prepare 1-2 teaspoons fresh garden thyme
- Take 3/4 cup pistachios salted, shelled
- Make ready 1 clove garlic, minced
- Make ready 1 tablespoon freshly grated parmesan
- Make ready 1 tablespoon freshly grated asiago
- Make ready 2 tablespoons olive oil
- Prepare Pinch sea salt
- Make ready The Noodles
- Get 1 package whole wheat organic linguine noodles
- Take 8-10 cups water
- Make ready Salt&Oil
- Get Fresh lemon juice
Serve this cold pasta salad to your family and friends and they will be begging for the recipe! This Pesto Pasta Salad recipe is summer in a bowl! 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. Pesto pasta salad with sundried tomatoes is the ultimate pasta salad recipe!
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.
Perfect for lunch or dinner this quick and easy dish is packed with flavor and uses simple ingredients to create the perfect meal. To assemble the pasta salad, pour all of the pesto over the pasta and toss until the pasta is lightly and evenly coated, adding a tiny splash of reserved pasta cooking water if necessary to thin it out. Then add the cherry tomatoes, arugula, remaining toasted pepitas, and any optional add-ins (olives, chickpeas and/or cheese). 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.
So that’s going to wrap it up for this exceptional food pesto noodle salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
