Best 4 Pasta Salad With Pesto Mayo Recipes

Pasta salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a great way to use up leftover pasta, and there are endless possibilities for different ingredients and flavors. Pesto mayo is a creamy and flavorful sauce that is perfect for pasta salad. The bright green color and fresh flavor of pesto pair perfectly with the cooked pasta and other vegetables. In this article, we will provide a recipe for pasta salad with pesto mayo that is sure to please everyone at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

MAYA'S PERFECT PESTO PASTA SALAD

Maya's Perfect Pesto Pasta Salad image

My 10-year-old daughter Maya and I created this easy but delicious pasta salad, featuring her favorite pesto flavors. This salad is great as the center of a light dinner, or as a side dish.

Provided by mpkneip

Categories Salad 100+ Pasta Salad Recipes

Time 1h5m

Yield 6

Number Of Ingredients 10

Ingredients

1 (16 ounce) package corkscrew-shaped pasta (fusilli)
¾ cup chopped fresh basil
¾ cup shredded Parmesan cheese
⅓ cup pine nuts
⅓ cup extra-virgin olive oil
1 clove garlic, diced
½ cup finely diced red onion
½ cup finely diced radicchio
1 tablespoon mayonnaise, or to taste
salt and ground black pepper to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Combine basil, Parmesan cheese, pine nuts, oil, and garlic in a food processor; blend to make pesto.
Toss pasta with pesto and mix in red onion, radicchio, and mayonnaise. Season with salt and pepper. Refrigerate for at least 30 minutes before serving.

Nutrition Facts : Calories 488.6 calories, Carbohydrate 57.6 g, Cholesterol 8.1 mg, Fat 22.6 g, Fiber 3.2 g, Protein 16 g, SaturatedFat 4.7 g, Sodium 214.2 mg, Sugar 3.4 g

FABULOUS PESTO PASTA SALAD

Fabulous Pesto Pasta Salad image

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

Provided by ERILEY

Categories Salad 100+ Pasta Salad Recipes Farfalle Pasta Salad Recipes

Time 1h30m

Yield 8

Number Of Ingredients 20

Ingredients

1 ½ tablespoons white sugar
1 teaspoon salt, or to taste
1 ½ teaspoons ground black pepper
1 teaspoon onion powder
1 ½ teaspoons Dijon mustard
2 cloves garlic, chopped
1 ½ cups chopped fresh basil
½ cup chopped fresh oregano
¼ cup chopped fresh cilantro
2 teaspoons hot pepper sauce (e.g. Tabasco™)
⅓ cup red wine vinegar
½ cup olive oil
1 teaspoon lemon juice
1 (4 ounce) package grated Parmesan cheese
4 roma (plum) tomatoes, chopped
6 green onions, chopped
1 (4 ounce) can minced black olives
1 (16 ounce) package farfalle (bow tie) pasta
½ cup pine nuts
1 cup shredded mozzarella cheese

Steps:

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.
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.

Nutrition Facts : Calories 505.5 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 26.7 g, Fiber 3.7 g, Protein 18.9 g, SaturatedFat 6.6 g, Sodium 730.6 mg, Sugar 6 g

CHICKEN AND PASTA SALAD WITH PESTO MAYONNAISE

Chicken and Pasta Salad With Pesto Mayonnaise image

Make and share this Chicken and Pasta Salad With Pesto Mayonnaise recipe from Food.com.

Provided by ratherbeswimmin

Categories Chicken

Time 37m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

6 ounces rotini pasta, cooked according to package directions, drained
2 teaspoons vegetable oil
2 cups . cubed cooked chicken breasts
2 celery ribs, chopped
1/4 cup chopped green onion, including some tender green tops
2 hard-boiled eggs, quartered
1/2 cup mayonnaise
3 tablespoons basil pesto (homemade or purchased)
1 tablespoon fresh lemon juice
1/4 teaspoon salt

Steps:

Make the mayonnaise-in a small bowl, mix together all the mayo ingredients; cover and refrigerate until ready to use.
Salad-in a large bowl, toss the cooked pasta with the oil.
Add in the chicken, celery, and onions, stir to gently combine.
Cover and refrigerate several hours.
Toss with the dressing 30 minutes before serving; garnish with the eggs.

Nutrition Facts : Calories 320.4, Fat 13.8, SaturatedFat 2.8, Cholesterol 106.3, Sodium 307.7, Carbohydrate 28, Fiber 2.1, Sugar 2.5, Protein 20.6

PASTA SALAD WITH SUN-DRIED TOMATO PESTO

Pasta Salad With Sun-Dried Tomato Pesto image

From our local newspaper. This salad uses any "novelty" pasta now available on the market, including but not limited to: conchiglie, farfalle, fusilli (a personal fav), orzo, penne, orcchiette, rotelle, etc. Recommended additions to the salad may include: imported olives, grilled boneless sliced chicken breast, pickled Greek pepperocini, Walla Walla onion slices, garden fresh tomato slices, marinated artichoke hearts! Lots of fresh ingredients! Summer is here and the harvest is bursting! Hop to it!

Provided by COOKGIRl

Categories European

Time 25m

Yield 5-6 serving(s)

Number Of Ingredients 10

Ingredients

1 cup packed fresh basil leaf
2 garlic cloves, peeled
2 tablespoons fresh parsley, chopped (curly or flat leaf)
2 tablespoons pine nuts, lightly toasted
1/4 cup parmesan cheese, freshly grated (don't use pre-grated cheese!)
1/4 teaspoon salt
1/4 cup extra virgin olive oil
8 sun-dried tomatoes packed in oil, drained
2 -3 tablespoons balsamic vinegar (I used white balsamic) or 2 -3 tablespoons red wine vinegar (I used white balsamic)
4 cups cooked pasta, drained chilled (of your choice)

Steps:

Pesto: Lightly toast the pine nuts and set aside.
In a food processor or blender add the basil, garlic, and parsley. Process until finely chopped.
Add the pine nuts, Parmesan cheese, and salt; process using the PULSE setting until just blended.
With the appliance running, gradually add the olive oil through the feed tube, processing until a smooth paste is formed.
Add the sun-dried tomatoes and vinegar of choice, processing until the tomatoes are finely chopped but flecks are still visible.
Yield: 1 1/2 cups pesto.
Pasta Salad: Transfer the cooked, chilled pasta to a pretty salad bowl and stir in the pesto sauce, making sure the pasta is generously coated. (You may or may not use up all the pesto sauce.).
Cover salad bowl and chill the salad up to 6 hours.
Yield is estimated.

Nutrition Facts : Calories 295.7, Fat 16.1, SaturatedFat 2.7, Cholesterol 4.4, Sodium 207.2, Carbohydrate 33.9, Fiber 6.2, Sugar 0.2, Protein 5.9

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your pasta salad.

Don't overcook the pasta. Al dente pasta is best for pasta salad.

Let the pasta salad cool completely before serving. This will help the flavors to meld and the salad will be more refreshing.

Use a variety of vegetables in your pasta salad. This will add color, texture, and flavor.

Use a flavorful dressing. A good dressing will bring all of the ingredients together and make the pasta salad more delicious.

Garnish the pasta salad with fresh herbs or cheese. This will add a finishing touch and make the salad more visually appealing.

Conclusion:

Pasta salad with pesto mayo is a delicious and easy-to-make dish that is perfect for summer gatherings. With its vibrant colors, fresh flavors, and creamy dressing, this salad is sure to be a hit. So next time you're looking for a light and refreshing meal, give this pasta salad a try. You won't be disappointed!