Pesto Pastabilities Salad
The “base” salad is pasta and pesto – the rest is up to you! Personalize your salad to fit your tastes, allergens or whatever is in your cupboard or refrigerator!
1 cup of Classic Basil Pesto (check ingredients for allergens and make substitutions as necessary)
1 pound of gluten-free pesto (long & thin varieties like spaghetti and fettuccini or small pastas with nooks & crannies work the best)
Add any of the following to personalize your salad:
1 bell pepper (red or green), chopped
1 small onion, diced
Asparagus tips or green beans, cut into ¾ to 1” pieces and tossed into the pasta pot during the last 3-4 minutes of cooking
Cooked white beans or fava beans
Cooked chicken, cut into 3/4” cubes
Fresh mozzarella, cut into ½” cubes (omit to make dairy free)
1 cup of feta cheese (omit to make dairy free)
Black olives, pitted and roughly chopped
2 cups of grape of cherry tomatoes, cut in half or quarters
Cook pasta al dente or firm to the bite. Drain well and cool to room temperature. Toss the pesto in with the pasta along with additional items from the above list, or your cupboards, to personalize your pasta!
Serving suggestions:
Feta, black olives, and tomatoes
Asparagus tips with fresh mozzarella
Chicken, mozzarella and tomato
Green beans, tomatoes and bell pepper
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