dhouha bakhouch Ina Garten Pesto Pasta Salad combines al dente pasta, fresh basil pesto, sun-dried tomatoes, mozzarella, and pine nuts. The dish boasts a creamy, herbaceous texture with a rich, savory flavor that’s perfectly balanced. Named after the classic Italian pesto, it offers a refreshing, vibrant twist on pasta salads.
Ingredients:
- 1 lb pasta (preferably fusilli or rotini)
- 1 cup pesto (fresh basil pesto)
- 1/2 cup sun-dried tomatoes (chopped)
- 8 oz fresh mozzarella (cubed)
- 1/4 cup pine nuts (toasted)
- Salt (to taste)
- Freshly ground black pepper (to taste)
How To Make Ina Garten Pesto Pasta Salad
- Follow the directions on the pasta package to cook it. After draining, let it cool.
- Toast the pine nuts in a dry skillet over medium heat for three to four minutes while the pasta cools.
- Toss the chilled spaghetti with the fresh pesto in a large mixing basin.
- Add the toasted pine nuts, mozzarella cubes, and chopped sun-dried tomatoes.
- To taste, add salt and pepper. Toss everything together gently.
- Let the flavors blend in the refrigerator for at least half an hour.
Ina Garten Pesto Pasta Salad Recipe Tips:
- Salad of Pesto Pasta with Grilled Chicken. Add grilled chicken for a heartier take on the traditional. The smokey, tender flavor of the grilled chicken breasts enhances the flavor of the fresh basil pesto. Just cut the seasoned chicken into strips after grilling it. Incorporate the chicken into the pasta salad, making sure that every bite is a flavorful explosion. This version is ideal for a lunch or dinner main meal because it includes protein.
- Roasted Vegetables with Pesto Pasta Salad. Rich flavors from roasted vegetables, such as bell peppers, zucchini, and cherry tomatoes, can enhance the dish. Roasting enhances the salad’s flavor by bringing out the vegetables’ inherent sweetness. After roasting, combine them with pesto and other ingredients in the spaghetti. The crunchy pine nuts and creamy mozzarella go well with the slightly browned edges of the vegetables.
- Pasta Salad with Pesto and Bacon. Make your pesto pasta salad with crispy bacon for a delectably decadent variation. The salty and smoky bacon gives the creamy mozzarella a crisp contrast. Add the crumbled bacon to the salad after cooking it till crispy. Bacon and basil pesto combine to provide a flavor combination that is unexpected yet delectable. This version adds a little more decadence to the salad, making it ideal for a casual meal or brunch.
How To Store & Reheat Leftovers?
- In The Fridge: Store the pesto pasta salad in an airtight container in the fridge. It stays fresh for up to 3 days.
- In The Freezer: Freezing is not recommended for this salad due to the texture of the pesto and mozzarella.
- To Reheat: If serving warm, gently heat in a skillet over low heat. Add a little olive oil if needed.
Ina Garten Pesto Pasta Salad Recipe Nutrition Facts
Carbohydrates:
The pasta in the salad provides energy-boosting carbohydrates for a fulfilling meal.
Amount: 1 lb pasta (around 75-80g per serving)
Protein:
Mozzarella and pine nuts contribute protein to support muscle function and repair.
Amount: 8 oz fresh mozzarella (8g per serving)
Amount: 1/4 cup toasted pine nuts (3g per serving)
Healthy Fats:
The olive oil in the pesto and pine nuts offer healthy fats for heart health.
Amount: 1 cup fresh basil pesto (20g fat)
Amount: 1/4 cup toasted pine nuts (15g fat)
Fiber:
Sun-dried tomatoes and pasta add fiber, which promotes healthy digestion.
Amount: 1/2 cup sun-dried tomatoes (3g fiber)
Amount: 1 lb pasta (2g fiber per serving)
Vitamin A:
Basil pesto and sun-dried tomatoes are rich in vitamin A for eye and skin health.
Amount: 1/2 cup sun-dried tomatoes (400 IU Vitamin A)
Amount: 1 cup fresh basil pesto (2,500 IU Vitamin A)
Vitamin C:
Basil pesto delivers vitamin C, supporting the immune system and collagen production.
Amount: Fresh basil pesto (provides 30% of daily vitamin C)
Calcium:
Mozzarella offers calcium, essential for strong bones and teeth.
Amount: 8 oz fresh mozzarella (600 mg calcium)
Iron:
Sun-dried tomatoes and pine nuts provide iron for healthy blood circulation.
Amount: 1/2 cup sun-dried tomatoes (2 mg iron)
Amount: 1/4 cup toasted pine nuts (1.5 mg iron)
Sodium:
Mozzarella and pesto contribute sodium for maintaining fluid balance.
Amount: 8 oz fresh mozzarella (500 mg sodium)
Amount: 1 cup fresh basil pesto (300 mg sodium)
Potassium:
Sun-dried tomatoes and fresh basil help provide potassium, which supports muscle and heart function.
Amount: 1/2 cup sun-dried tomatoes (1,000 mg potassium)
Amount: Fresh basil pesto (400 mg potassium)
Total Calories (per serving):
Each serving of this dish has approximately 350 calories.
Amount: 350 calories per serving
Try More Recipes:
Ina Garten Pesto Pasta Salad
Description
Ina Garten Pesto Pasta Salad combines al dente pasta, fresh basil pesto, sun-dried tomatoes, mozzarella, and pine nuts. The dish boasts a creamy, herbaceous texture with a rich, savory flavor that’s perfectly balanced. Named after the classic Italian pesto, it offers a refreshing, vibrant twist on pasta salads.
Ingredients
Instructions
- Follow the directions on the pasta package to cook it. After draining, let it cool.
- Toast the pine nuts in a dry skillet over medium heat for three to four minutes while the pasta cools.
- Toss the chilled spaghetti with the fresh pesto in a large mixing basin.
- Add the toasted pine nuts, mozzarella cubes, and chopped sun-dried tomatoes.
- To taste, add salt and pepper. Toss everything together gently.
- Let the flavors blend in the refrigerator for at least half an hour.
Ina Garten Pesto Pasta Salad
