Perfect pesto pasta salad recipe for a barbecue

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One of the children's favorite pasta is pesto pasta. I haven't been able to make homemade pesto due to the fact that basil in supermarkets is close to $ 3.00 for a pathetically small amount. It has been devastating. Then we finally went to Lowe’s a couple of weekends ago to collect some things to plant in our new garden. I found a beautiful basil plant, so things are getting better. We also plant tomatoes, cucumbers, banana hot peppers, serrano peppers, and strawberries, along with all the common herbs. I'm so excited and I just hope we don't kill everything (as we usually do).

Meanwhile, while I wait for my basil plant to grow and multiply, I had to buy store-bought pesto. It's not as good as homemade, but it worked very well on this recipe. This recipe is great for stretching the pesto to a larger serving size, great! In my opinion, the pesto pasta (eaten hot or cold / room temperature) is one of the best sides for a summer barbecue. Since we had company, I knew I wanted a pasta along with the grilled food, as it's a pretty safe side that most people enjoy. What I love about this pesto is that it incorporates frozen spinach into the mix. Before it mixes with the pasta, it tastes like spinach sauce. Mmm My children never suspected anything! I don't know why I call it pasta salad. I guess because I like it cold or room temperature, but if you eat it hot, it will be called pasta pesto. Agree? Whatever the case, it is delicious.

The original recipe calls for the peas to be tossed with the pasta, but it had none. My children would have chosen them anyway. I wanted to keep this simple for kids, but next time I plan to add a bunch of chopped tomatoes, basil, and fresh Parmesan at the end. Try it soon, it would be great with some mixed vegetables too!

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Pasta salad with pesto

Ina Garten's modified recipe

INGREDIENTS

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1 pound rotini or fussili pasta 2 tablespoons olive oil 1/2 cup pesto 3/4 cup low-fat mayonnaise 1 clove garlic, minced 1 lemon, juice 8-10 ounces frozen spinach, thawed and drained of all liquid teaspoon pepper 1/4 teaspoon basil salt, parmesan cheese, and chopped tomatoes (optional)

ADDRESSES:

1. Boil the pasta according to the instructions, drain and mix with 2 tablespoons of olive oil, let cool to room temperature. While the pasta is cooking, mix pesto, mayonnaise, garlic, lemon juice, and spinach in a blender or food processor until combined. Mix with cold pasta. Mix well and season with salt and pepper. Optional: Add some freshly grated Parmesan, chopped tomatoes, and chopped basil leaves. Serve immediately or refrigerate and serve at room temperature.

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I also wanted to link to some other posts I wrote on tree.com.

Nutritious snacks for your summer trip

Heart-healthy lunches Part 2: Pasta salad

How to get your daily protein

Foods to combat stress

Healthy Sides for your Memorial Day BBQ

Create a better salad

BBQ Salad for Perfect Recipe

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