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Fabulous Pesto Pasta Salad

Fabulous Pesto Pasta Salad

  • Prep

    15 m
  • Cook

    15 m
  • Ready In

    1 h 30 m
ERILEY

ERILEY

This chilled pasta salad is perfect as a side dish or a main course. Serve with warm garlic bread and the perfect wine!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 505 kcal
  • 25%
  • Fat:
  • 26.7 g
  • 41%
  • Carbs:
  • 50.7g
  • 16%
  • Protein:
  • 18.9 g
  • 38%
  • Cholesterol:
  • 20 mg
  • 7%
  • Sodium:
  • 731 mg
  • 29%

Based on a 2,000 calorie diet

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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Reviews

StephanieMarie7316
25

StephanieMarie7316

10/8/2005

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.

brookealyson
20

brookealyson

4/16/2006

OK- because everyone else had given this 5 stars , I thought this was a no fail recipie. Boy was I wrong. I made this for Easter, not bothering to try it first. First of all the amount of ingrediants was 15 dollars worth of stuff I didn't have - just for one dish. Time to chop and prepare also made this time consuming. And on top of everything else, it tasted horrible. I will never make this again!

YVONNEPRU
17

YVONNEPRU

6/27/2005

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

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