pasta salad with basil kale pesto
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This salad can be served as a Side Dish or as a Vegetarian Main Dish
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yield
5 serving(s)
prep time
15 Min
cook time
30 Min
method
Stove Top
Ingredients For pasta salad with basil kale pesto
- FOR THE BASIL KALE PESTO
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1 1/2 cfresh basil leaves, rinsed
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1 1/2 cfresh kale, rinsed and thick stems removed
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1 carugula
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3 clovegarlic
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2 Tbsppumpkin seeds, lightly toasted
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1/4 tspred pepper flakes
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salt and pepper, to taste
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1/2 cparmesan or pecorino-romano cheese
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2/3 colive oil, extra virgin
- OTHER SALAD INGREDIENTS
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1 lborzo pasta
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2/3large yellow or orange bell pepper, chopped into small pieces
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8 ozgrape or cherry tomatoes, quartered
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1 can15 oz can of cannellini beans
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1/4 ckalamata or black olives, sliced
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1 Tbspolive oil, extra virgin
How To Make pasta salad with basil kale pesto
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1Put the basil, kale, arugula and garlic in a food processor, coarsely chopping to create enough room for the other ingredients.
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2Add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency.
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3Cook the orzo according to package instructions. Do not overcook. Drain off the cooking water.
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4If you are making this to serve later, leave the orzo in the strainer and rinse with cold water. This helps prevent sticking and further cooking of the pasta. Take care to thoroughly drain the water, then return the cooked orzo to a large mixing bowl.
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5Stir the extra tablespoon of olive oil into the cooked orzo, then gradually stir in the pesto until it is completely coated. Set aside the remainder of the pesto to pass at the table.
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6Stir in the peppers, followed by the beans, tomatoes and olives.
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7Serve the salad with a side of extra pesto.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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