Saladschefjeanpierre4.8
The Best Pasta Salad Recipes: Cool and Refreshing!
Hello friends! Today I am going to share with you my three favorite Pasta Salads! 3 amazing pasta salads that are great for any occasion, especially perfect on a hot day in summer. I will walk you through step-by-step how to make these delicious pasta salads. Be sure to let me know which one of these salads is your favorite in the comments below!
👥 4 Servings👤 Chef Jean-Pierre📖 chefjeanpierre
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- food processor
- bowl
- blender
📝 Preparation Steps
1
Prepare the Dressing:
2
In your food processor, add the parmesan, and process for a minute or two. Add the almonds, Garlic, Basil and olive oil and Salt and pepper to taste.
(85g) Reggiano Parmesan3 ounces(60g) Slivered Almonds2 ouncesGarlic2 cloves(50g) Basil Leaves2 cups(240ml) Garlic or Plain Olive Oil1 cup(340g) cooked orecchiette pasta, cooled but not rinsed12 ounces(150g) Grape or Cherry Tomatoes, cut in half1 cup(60g) Roasted Pine Nuts2 ounces(150g) mini-Mozzarella balls or Mozzarella cut into small cubes1 cup(60g) Goat Cheese2 ouncesGarlic, minced1 clove(340g) cooked and cooled Penne Pasta12 ounces(15ml) Dijon Mustard1 tablespoon(340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)12 ounces(115g) Genoa Salami, cut into thin 1-inch julienne4 ounces(10ml) fresh Lemon Juice2 teaspoonsSalt and Pepper to taste
3
Process until you have a nice and thick paste.
4
Prepare the Salad:
5
Cook the pasta according to package instructions until al dente.
6
Do not rinse after cooking. Toss with a little olive oil and set aside to cool.
7
In a glass bowl, add the pasta, pesto and mix well. Add the tomatoes, pine nuts, Mozzarella, feta, Goat cheese, lemon zest, Balsamic vinegar, olives salt and pepper to taste.
(85g) Reggiano Parmesan3 ounces(60g) Slivered Almonds2 ounces(50g) Basil Leaves2 cups(240ml) Garlic or Plain Olive Oil1 cupSalt and Pepper to taste(340g) cooked orecchiette pasta, cooled but not rinsed12 ounces(150g) Grape or Cherry Tomatoes, cut in half1 cup(60g) Roasted Pine Nuts2 ounces(150g) mini-Mozzarella balls or Mozzarella cut into small cubes1 cup(60g) Goat Cheese2 ounces(340g) cooked and cooled Penne Pasta12 ounces(15ml) Dijon Mustard1 tablespoon(340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)12 ounces(115g) Genoa Salami, cut into thin 1-inch julienne4 ounces(10ml) fresh Lemon Juice2 teaspoons
8
Refrigerate the pasta salad for at least ⏱️ 30 minutes.
9
Make the Dressing:
10
In your blender add the anchovies, garlic, capers, parsley, capers, parsley, olive oil and tomato sauce. Blend to create the perfect emulsion.
(85g) Reggiano Parmesan3 ounces(60g) Slivered Almonds2 ouncesGarlic2 cloves(50g) Basil Leaves2 cups(240ml) Garlic or Plain Olive Oil1 cup(340g) cooked orecchiette pasta, cooled but not rinsed12 ounces(150g) Grape or Cherry Tomatoes, cut in half1 cup(60g) Roasted Pine Nuts2 ounces(150g) mini-Mozzarella balls or Mozzarella cut into small cubes1 cup(60g) Goat Cheese2 ouncesGarlic, minced1 clove(340g) cooked and cooled Penne Pasta12 ounces(15ml) Dijon Mustard1 tablespoon(340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)12 ounces(115g) Genoa Salami, cut into thin 1-inch julienne4 ounces(10ml) fresh Lemon Juice2 teaspoons
11
Make the Salad:
12
Cook the pasta according to package instructions until al dente.
13
Do not rinse after cooking. Toss with a little olive oil and set aside to cool.
14
In a glass bowl add the pasta, and the dressing (above), sundried tomatoes, tomato sauce, parsley, olive and salt and pepper to taste.
(85g) Reggiano Parmesan3 ounces(60g) Slivered Almonds2 ounces(50g) Basil Leaves2 cups(240ml) Garlic or Plain Olive Oil1 cupSalt and Pepper to taste(340g) cooked orecchiette pasta, cooled but not rinsed12 ounces(150g) Grape or Cherry Tomatoes, cut in half1 cup(60g) Roasted Pine Nuts2 ounces(150g) mini-Mozzarella balls or Mozzarella cut into small cubes1 cup(60g) Goat Cheese2 ounces(340g) cooked and cooled Penne Pasta12 ounces(15ml) Dijon Mustard1 tablespoon(340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)12 ounces(115g) Genoa Salami, cut into thin 1-inch julienne4 ounces(10ml) fresh Lemon Juice2 teaspoons
15
Refrigerate the pasta salad for at least ⏱️ 30 minutes.
16
Make the Dressing:
17
In the bowl of your blender, add the mustard. Egg, sour cream, garlic, salt and pepper to taste and olive oil. Blend everything to create an emulsion.
(85g) Reggiano Parmesan3 ounces(60g) Slivered Almonds2 ouncesGarlic2 cloves(50g) Basil Leaves2 cups(240ml) Garlic or Plain Olive Oil1 cup(340g) cooked orecchiette pasta, cooled but not rinsed12 ounces(150g) Grape or Cherry Tomatoes, cut in half1 cup(60g) Roasted Pine Nuts2 ounces(150g) mini-Mozzarella balls or Mozzarella cut into small cubes1 cup(60g) Goat Cheese2 ouncesGarlic, minced1 clove(340g) cooked and cooled Penne Pasta12 ounces(15ml) Dijon Mustard1 tablespoon(340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)12 ounces(115g) Genoa Salami, cut into thin 1-inch julienne4 ounces(10ml) fresh Lemon Juice2 teaspoonsSalt and Pepper to taste
18
Make the Salad:
19
Cook the pasta according to package instructions until al dente.
20
Do not rinse after cooking. Toss with a little olive oil and set aside to cool.
21
In a glass bowl add the pasta, the dressing (above), bell pepper, olive, tomatoes, Salami, shallots, lemon juice, Salt and pepper to taste, Feta cheese and sweet pepper and mix well.
(85g) Reggiano Parmesan3 ounces(60g) Slivered Almonds2 ounces(50g) Basil Leaves2 cups(240ml) Garlic or Plain Olive Oil1 cupSalt and Pepper to taste(340g) cooked orecchiette pasta, cooled but not rinsed12 ounces(150g) Grape or Cherry Tomatoes, cut in half1 cup(60g) Roasted Pine Nuts2 ounces(150g) mini-Mozzarella balls or Mozzarella cut into small cubes1 cup(60g) Goat Cheese2 ounces(340g) cooked and cooled Penne Pasta12 ounces(15ml) Dijon Mustard1 tablespoon(340g) cooked and cooled Fusilli pasta (or any spiral-shaped pasta)12 ounces(115g) Genoa Salami, cut into thin 1-inch julienne4 ounces(10ml) fresh Lemon Juice2 teaspoons
22
Refrigerate the pasta salad for at least ⏱️ 30 minutes.
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