Pesto Noodle Salad. Cook the pasta in salted water according to package instructions. Then drain it and rinse in cold water. Cover and refrigerate pasta until cold.

If you prefer a pasta salad with cheese, feel free to sprinkle in crumbled feta or grated Parmesan. 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. You can cook Pesto Noodle Salad using 16 ingredients and 4 steps. Here is how you cook it.

Ingredients of Pesto Noodle Salad

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

Pasta Salad is a classic summer dish that is perfect for all kinds of parties, BBQ's and picnics. This Pesto Salad is filled with fresh ingredients that are an amazing flavor combination. Serve this cold pasta salad to your family and friends and they will be begging for the recipe! Cut the veggies all roughly the same size, about the size of a quartered mushroom.

Pesto Noodle Salad step by step

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..

This will help them cook more evenly. Line a half sheet pan (affiliate link!) with parchment paper and dump all the cut veggies on the pan. Add the avocado oil, salt and pepper, then toss the veggies with your hands until they're coated with oil and spread in a. 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).