Basil Parmesan Pasta Salad Recipes

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CREAMY PARMESAN PASTA SALAD



Creamy Parmesan Pasta Salad image

Farmers' market basil and produce mixed with bow-ties and Parmesan make the perfect pasta salad to serve at your next backyard get-together.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 14

Number Of Ingredients 8

3 1/2 cups uncooked farfalle (bow-tie) pasta, (9 ounces)
2 cups snow (Chinese) pea pods, strings removed (12 ounces)
2 large red bell peppers, cut into 1-inch pieces (2 cups)
2 medium carrots (1 cup)
1/2 cup chopped fresh basil leaves
1/2 cup shredded Parmesan cheese (2 ounces)
1 cup light creamy Caesar dressing
2 tablespoons milk

Steps:

  • Cook and drain pasta as directed on package, adding pea pods for last minute of cooking. Rinse with cold water; drain.
  • Meanwhile, mix bell peppers, carrots, basil and cheese in very large (4-quart) bowl. Mix dressing and milk in small bowl with wire whisk. Add dressing mixture, pasta and pea pods to bell pepper mixture; toss to coat.

Nutrition Facts : Calories 175, Carbohydrate 18 g, Cholesterol 6 mg, Fat 1 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 250 mg

PASTA SALAD WITH SUN-DRIED TOMATOES



Pasta Salad with Sun-Dried Tomatoes image

This recipe gets better as it sits and can be made a day ahead of serving. Start by adding about half of the dressing and add more to your liking. I usually use all of it, though. Use Parmesan cheese, or feta, or both!

Provided by Good Dinner Mom

Time 30m

Number Of Ingredients 11

1 7 oz. jar sun-dried tomatoes in oil, drained
6 cloves garlic
3 tablespoons red wine vinegar
1 cup light olive oil or avocado oil
Salt And Pepper (to taste)
16 ounces spiral pasta of choice (rotini is a good one)
¾ cup black or kalamata olives (or favorite olives of your choice, rough chopped)
2 cups cherry or grape tomatoes (halved)
1 cup fresh basil leaves (chopped or julienne sliced)
1 ½ cup Parmesan cheese (shredded)
1 cup Feta cheese (optional, in place of the Parmesan or in addition.)

Steps:

  • In a blender or food processor (my preference), combine sundried tomatoes, garlic, salt, pepper, and vinegar until tomatoes are chopped. Continue blending while drizzling in olive oil until mixed well.
  • Cook pasta according to package directions. Drain and rinse with cold water until no longer hot.
  • Pour ⅔ of the dressing over the pasta. Add olives and toss together. Add remaining ingredients, tossing together and adding more dressing until the salad is coated to your liking (I use it all).
  • Serve on a big platter with an extra sprinkling of Parmesan cheese.
  • This is an excellend side pasta but is substantial enough to be a meatless main dish.

Nutrition Facts : Calories 295 kcal, Carbohydrate 37 g, Protein 14 g, Fat 10 g, SaturatedFat 5 g, Cholesterol 24 mg, Sodium 414 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

ROMESCO PASTA SALAD WITH BASIL AND PARMESAN



Romesco Pasta Salad with Basil and Parmesan image

The reason this salad holds up so well at room temperature is because you dress it twice. It absorbs the first round of dressing completely, the second addition keeps it glossy, and a fistful of walnuts and breadcrumbs means there's always something to bite into.

Provided by Claire Saffitz

Categories     Bon Appétit     Pasta Salad     Pasta     Salad     Walnut     Bread     Tomato     Parmesan     Basil     Bell Pepper     Side     Backyard BBQ     Summer     Vegetarian

Yield 8 servings

Number Of Ingredients 12

1 cup raw walnuts
3 oz. country-style bread, crust removed, cut into 1" pieces (about 1 1/2 cups)
4 whole roasted red peppers from a jar
Zest and juice of 1 lemon
2 garlic cloves
1 tsp. crushed red pepper flakes, divided
1/2 cup plus 2 Tbsp. extra-virgin olive oil
Kosher salt
1 lb. fusilli giganti (large spiral-shaped pasta) or medium shell pasta
1 lb. mixed ripe tomatoes, cut into bite-size pieces (about 3 cups)
4 oz. Parmesan, finely chopped
1 cup basil leaves, torn if large

Steps:

  • Preheat oven to 350°F. Toast walnuts on a rimmed baking sheet, tossing halfway through, until golden brown, 10-12 minutes. Let cool.
  • Meanwhile, process bread in long pulses in a food processor until coarse crumbs form (you should have about 1 cup). Transfer to a small bowl.
  • Purée roasted red peppers, lemon juice, garlic, 1/2 tsp. red pepper flakes, and about one-quarter of the cooled walnuts in food processor (no need to clean) until smooth. With the motor running, very gradually stream in 1/2 cup oil. Process until thick; season romesco dressing generously with salt.
  • Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain and rinse under cold water (this stops cooking and removes surface starch so the pasta will be less gummy). Shake off excess water and transfer to a large bowl. Toss pasta with half of the romesco to coat; set aside. Finely chop remaining walnuts; set aside.
  • Heat remaining 2 Tbsp. oil in a medium saucepan over medium and cook breadcrumbs, lemon zest, and remaining ½ tsp. red pepper flakes, stirring often, until breadcrumbs are golden, 5-7 minutes. Remove from heat.
  • Toss reserved pasta with remaining dressing, then fold in tomatoes, Parmesan, and reserved walnuts just to distribute. Sprinkle breadcrumb mixture over pasta and top with basil.

BASIL-PARMESAN PASTA SALAD



Basil-Parmesan Pasta Salad image

Make and share this Basil-Parmesan Pasta Salad recipe from Food.com.

Provided by Steve_G

Categories     Cheese

Time 22m

Yield 1 batch, 6-12 serving(s)

Number Of Ingredients 10

12 ounces bow tie pasta, cooked aldente
3 finely chopped garlic cloves
1/3 medium red onion, finely chopped
1/2 cup extra virgin olive oil
1/4 cup mayonnaise
1/4 cup of shredded fresh basil
1/2 cup freshly grated parmigiano-reggiano cheese
1 pinch fresh thyme
1 pinch fresh oregano
salt and pepper

Steps:

  • Cook and drain pasta, add oil, garlic, onion and spices and while the pasta is hot.
  • Allow to cool for a few minutes and add herbs, cheese and mayo.
  • Salt and pepper to taste.
  • Can be served cold or room temperature.

LEMON BASIL PASTA SALAD



Lemon Basil Pasta Salad image

Provided by The Hearty Boys

Categories     side-dish

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 7

1 pound farfalle pasta
4 plum tomatoes, cut into 1 inch dice
8 basil leaves, cut into chiffonade
1 lemon, juiced
1/4 cup extra-virgin olive oil
3 teaspoons salt
Fresh basil leaves, for garnish

Steps:

  • Fill a large pot 3/4 of the way with water and place over high heat. Add plenty of salt and bring to a boil. Add the pasta and cook 8 to 10 minutes, until al dente. Drain the pasta and rinse under cold water to cool down.
  • Put the pasta in a large serving bowl and add the tomatoes, basil, lemon juice, olive oil and salt. Toss well and garnish with fresh basil leaves.

TOMATO-BASIL PASTA SALAD



Tomato-Basil Pasta Salad image

I got the basis for this recipe from my cousin's wife, who absolutely adores the taste of fresh basil! This is a great, simple summer pasta salad, with a nice light blend of flavors. FRESH basil is a must on this one!! This salad is great alongside BBQ chicken. Easy, and yummy!! Prep. time includes marinating time.

Provided by Manda

Categories     Vegetable

Time 2h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 lb rotini pasta
2 lbs plum tomatoes or 2 lbs roma tomatoes, diced
3 -4 cloves garlic, minced
1 teaspoon salt
black pepper, to taste
1/2 cup olive oil
fresh basil leaf, chopped,to taste (I use about 1/3 cup)
1/4 cup grated parmesan cheese (fresh is best)

Steps:

  • Mix together the tomatoes, garlic, salt, pepper, olive oil, and basil.
  • Refrigerate 2 hours.
  • Meanwhile, cook pasta according to package directions, and rinse under cold water; drain.
  • Mix pasta with tomato mixture until well-combined.
  • Sprinkle with Parmesan cheese.
  • Serve with additional Parmesan, if desired.

PARMESAN AND BASIL CHICKEN SALAD



Parmesan and Basil Chicken Salad image

A creamy, yummy chicken salad that is a little different from the usual recipes.

Provided by Janet Schaufele

Categories     Salad

Time 1h50m

Yield 4

Number Of Ingredients 7

2 whole skinless, boneless chicken breasts
salt and pepper to taste
1 cup mayonnaise
1 cup chopped fresh basil
2 cloves crushed garlic
3 stalks celery, chopped
⅔ cup grated Parmesan cheese

Steps:

  • Season chicken with salt and pepper. Roast at 375 degrees F (190 degrees C) for 35 minutes, or until juices run clear. Let cool, and chop into chunks.
  • In a food processor, puree the mayonnaise, basil, garlic, and celery.
  • Combine the chunked chicken, pureed mixture, and Parmesan cheese; toss. Refrigerate, and serve.

Nutrition Facts : Calories 591.6 calories, Carbohydrate 3.9 g, Cholesterol 101.1 mg, Fat 49.1 g, Fiber 0.6 g, Protein 33.5 g, SaturatedFat 9.3 g, Sodium 617.6 mg, Sugar 1.2 g

SPINACH BASIL PASTA SALAD



Spinach Basil Pasta Salad image

This is a delicious salad! Use this as an alternative to the traditional pasta or potato salads at your BBQ!

Provided by _jennifer

Categories     Salad     100+ Pasta Salad Recipes     Spinach Pasta Salad

Time 30m

Yield 10

Number Of Ingredients 9

1 (16 ounce) package bow tie pasta
1 (6 ounce) package spinach leaves
2 cups fresh basil leaves
½ cup extra virgin olive oil
3 cloves garlic, minced
4 ounces prosciutto, diced
salt and ground black pepper to taste
¾ cup freshly grated Parmesan cheese
½ cup toasted pine nuts

Steps:

  • Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the bow tie pasta and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Rinse with cold water to cool. Drain well in a colander set in the sink.
  • Toss the spinach and basil together in a large bowl.
  • Heat the olive oil in a skillet over medium heat; cook and stir the garlic in the hot oil for 1 minute; stir in the prosciutto and cook 2 to 3 minutes more. Remove from heat. Add to the bowl with the spinach and basil mixture; toss to combine. Pour in the drained pasta and retoss. Season with salt and pepper. Sprinkle with the Parmesan cheese and pine nuts to serve.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 36.4 g, Cholesterol 15.3 mg, Fat 20.7 g, Fiber 6.6 g, Protein 13.6 g, SaturatedFat 4.7 g, Sodium 344.5 mg, Sugar 2.1 g

PASTA WITH FRESH TOMATO, BASIL AND PARMESAN



Pasta with Fresh Tomato, Basil and Parmesan image

Pasta gets a simple dressing of chopped tomatoes, basil, olive oil and garlic in this easy, delicious pasta dish. Sprinkle with Parmesan and enjoy!

Provided by My Food and Family

Categories     Home

Time 15m

Yield 4 servings, 1 cup each

Number Of Ingredients 7

1/2 lb. linguine, uncooked
3 tomatoes, chopped
1/3 cup thinly sliced fresh basil
1 Tbsp. olive oil
1 clove garlic, minced
1/4 tsp. pepper
3/4 cup KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt.
  • Meanwhile, combine all remaining ingredients except cheese.
  • Drain pasta; place in large bowl. Add tomato mixture and cheese; mix lightly.

Nutrition Facts : Calories 350, Fat 11 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 16 g

ITALIAN BASIL PASTA SALAD



Italian Basil Pasta Salad image

Ready for a big bite of summertime? Pass around this garden-fresh pasta salad. I'd suggest serving it at your next dinner party, potluck or luncheon. -Charlotte Gehle, Brownstown, Michigan

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 30m

Yield 18 servings.

Number Of Ingredients 16

1 package (16 ounces) bow tie pasta
2 cups grape tomatoes
7 ounces fresh mozzarella cheese, cubed
1 medium sweet yellow pepper, chopped
1 small red onion, chopped
1/2 cup pickled banana pepper rings
1 can (2-1/4 ounces) sliced ripe olives, drained
4 thin slices hard salami, diced
1/2 cup fresh basil leaves, thinly sliced
DRESSING:
3/4 cup olive oil
3/4 cup red wine vinegar
1 garlic clove, minced
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon dried basil

Steps:

  • Cook pasta according to package directions; drain and rinse in cold water. In a large bowl, combine the pasta, tomatoes, cheese, yellow pepper, onion, pepper rings, olives, salami and basil. , In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour before serving.

Nutrition Facts : Calories 224 calories, Fat 13g fat (3g saturated fat), Cholesterol 11mg cholesterol, Sodium 221mg sodium, Carbohydrate 22g carbohydrate (2g sugars, Fiber 1g fiber), Protein 6g protein.

BASIL PARMESAN PASTA SAUCE



Basil Parmesan Pasta Sauce image

"As a busy home health nurse, I'm committed to preparing meals that are quick and nutritious," shares Susan Houser of Anchorage, Alaska. "I came up with this rich and creamy sauce that is lower in fat than traditional white sauce. Dinner guests never believe it is made with fat-free milk."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 8 servings.

Number Of Ingredients 9

1 garlic clove, minced
1/4 cup olive oil
1/4 cup all-purpose flour
1-1/2 teaspoons salt
1/4 teaspoon pepper
4 cups fat-free milk
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh basil
Hot cooked spaghetti or linguine

Steps:

  • In a nonstick skillet, saute garlic in oil until tender. Stir in flour, salt and pepper until blended (mixture will be thick). Gradually add milk, stirring constantly. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; gradually stir in Parmesan cheese and basil until cheese is melted. Serve over pasta.

Nutrition Facts :

TORTELLINI PASTA SALAD WITH BASIL & PARMESAN



Tortellini Pasta Salad with Basil & Parmesan image

Refrigerated tortellini gives you a head start on this easy pasta salad. Toss with fresh basil and Parmesan to serve.

Provided by My Food and Family

Categories     Home

Time 25m

Yield 12 servings, 1 cup each

Number Of Ingredients 8

2 pkg. (9 oz. each) refrigerated cheese tortellini, uncooked
2 cups cut-up fresh green beans (2-inch lengths), blanched
1 can (15 oz.) cannellini beans, rinsed
1 can (14 oz.) artichoke hearts, drained, chopped
1/2 cup KRAFT Italian Roasted Red Pepper Dressing
1/2 cup drained roasted red pepper strips
3 Tbsp. thinly sliced fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Steps:

  • Cook pasta as directed on package, omitting salt. Rinse with cold water; drain.
  • Place pasta in large bowl. Add remaining ingredients; mix lightly.

Nutrition Facts : Calories 210, Fat 5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 430 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 10 g

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