Tomato Pesto Salad Recipes

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PESTO PASTA SALAD



Pesto Pasta Salad image

This pesto pasta salad recipe is bursting with fresh flavor. It's light, healthy and easy to make. Perfect for picnics and potlucks! Recipe yields 6 to 8 side servings.

Provided by Cookie and Kate

Categories     Salad

Time 25m

Number Of Ingredients 13

1 pound whole grain pasta (fusilli, rotini, penne or farfalle)
1 pint cherry tomatoes, halved or quartered
3 handfuls baby arugula or spinach
Optional cheese: Crumbled feta cheese, little mozzarella balls or diced mozzarella or grated Parmesan
Optional additions: 1/2 cup thinly sliced Kalamata olives and/or 1 can (15 ounces) chickpeas, rinsed and drained (or 1 1/2 cups cooked chickpeas)
Freshly ground black pepper
1/2 cup pepitas (hulled pumpkin seeds)*
1/2 cup packed fresh basil leaves
1/2 cup packed fresh flat-leaf parsley leaves
1/4 cup lemon juice (about 2 lemons)
1 clove garlic, roughly chopped
1/2 teaspoon salt
1/3 cup extra-virgin olive oil

Steps:

  • Bring a large pot of salted water to boil for the pasta. Cook the pasta until al dente according to package directions. Before draining, reserve about 1/2 cup pasta cooking water, then drain and immediately rinse the pasta under cool water to prevent the noodles from sticking to one another. Transfer the pasta to a large serving bowl.
  • Meanwhile, to prepare the pesto: In a small skillet, toast the pepitas over medium heat, stirring often, until they are fragrant and making little popping noises, about 5 minutes. Pour half of the pepitas into a bowl for later (we will use them as garnish).
  • Pour the remaining pepitas into a food processor. Add the basil, parsley, lemon juice, garlic and salt. Process while slowly drizzling in the olive oil, stopping to scrape down the sides as necessary, until the pepitas have broken down to create a pretty smooth sauce.
  • 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).
  • Toss again to combine, then season to taste with pepper. If the pasta needs more flavor, add salt, to taste, or a splash of lemon juice. If the flavors are too bold, let it rest for a few minutes, and add a little splash of olive oil if necessary to tone down the rest.

Nutrition Facts : Calories 457 calories, Sugar 3.3 g, Sodium 153.8 mg, Fat 30 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 45.2 g, Fiber 6.5 g, Protein 8.4 g, Cholesterol 0 mg

FRESH PESTO AND TOMATO SALAD



Fresh Pesto and Tomato Salad image

Sometimes simple and fresh is best! That is for sure the face with this recipe that I put together while creating recipes for my vegetarian food blog - http://weekendcarnivore.com . For the pesto, I used Kittencal's recipe #144195 which really is great stuff! This is enough for one but can be very easily multiplied.

Provided by Sarah_Jayne

Categories     Lunch/Snacks

Time 5m

Yield 1 serving(s)

Number Of Ingredients 3

1 medium tomatoes, sliced fairly thickly
1 tablespoon pesto sauce, fresh is best
1/2 teaspoon pine nuts, toasted

Steps:

  • Lay the tomato slices out on a plate with the ends just overlapping.
  • Drizzle the fresh pesto liberally over the tomato slices.
  • Scatter with your toasted pine nuts and enjoy.

Nutrition Facts : Calories 31.6, Fat 1.2, SaturatedFat 0.1, Sodium 6.2, Carbohydrate 5, Fiber 1.5, Sugar 3.3, Protein 1.3

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