Best 7 Cilantro Pesto Pasta Salad Recipes

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In the realm of summertime refreshing meals, Cilantro Pesto Pasta Salad reigns supreme. This vibrant and flavorful dish is a delightful symphony of textures and tastes, featuring tender pasta, a zesty cilantro pesto, a medley of fresh vegetables, and a hint of tangy cheese. The cilantro pesto, the star of the show, bursts with the vibrant flavors of fresh cilantro, garlic, pine nuts, and olive oil, bringing a herbaceous and nutty dimension to the salad. The vegetables, ranging from crisp bell peppers to juicy tomatoes, add a delightful crunch and sweetness, while the cheese provides a savory balance. Each bite is a perfect harmony of flavors and textures, leaving you feeling refreshed and satisfied. This recipe also includes a vegan pesto variation, catering to those who prefer a plant-based diet. Additionally, a step-by-step guide and a nutritional breakdown are provided to ensure a seamless cooking experience and informed choices.

Check out the recipes below so you can choose the best recipe for yourself!

CREAMY CILANTRO PESTO PASTA



Creamy Cilantro Pesto Pasta image

Provided by Marie

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 lb pasta ((500 g) any shape of pasta will work here.)
1/2 tbsp olive oil
2 garlic cloves (minced)
3/4 cup half-and-half ((12% fat) or light cream (20% fat))
2 cups cilantro (packed - you can add the stems, too)
1/2 cup roasted almonds
1/4 cup red onion (chopped)
1/4 tsp crushed pepper flakes (more or less to taste)
1/2 teaspoon sea salt
2 tbsp lime juice
1/4 cup extra virgin olive oil

Steps:

  • Bring a large pot of water to a boil and season generously with salt. Cook pasta according to package instructions.
  • While the water is heating and pasta is cooking, make the cilantro pesto. Place all the ingredients, except olive oil, in a food processor and pulse until combined and it looks like a rough paste, scraping the sides of the bowl as needed. While the food processor is running, pour olive oil in a steady stream and process until smooth.
  • When pasta is ready, save about 1/2 cup of pasta water (don't forget, it's important for the sauce!) and drain the pasta in a colander.
  • Heat olive oil in a large skillet over medium-low heat, and cook garlic for 30 seconds or so, until fragrant. Pour cream and mix. Turn off the heat and stir in cilantro pesto. Add cooked pasta and toss to coat with the sauce. Add a little bit of pasta cooking water, a little bit at a time, until you reach a perfectly smooth texture. Taste and adjust salt as needed. Serve immediately.

Nutrition Facts : ServingSize 1 /4, Calories 727 kcal, Carbohydrate 93 g, Protein 20 g, Fat 31 g, SaturatedFat 6 g, Cholesterol 17 mg, Sodium 321 mg, Fiber 6 g, Sugar 4 g

PASTA WITH CILANTRO-ALMOND PESTO



Pasta with Cilantro-Almond Pesto image

Sweet roasted carrots and salty feta make excellent foils for verdant, brightly flavored cilantro pesto in this quick weeknight dinner.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Yield Serves 4 to 6

Number Of Ingredients 8

1 cup whole almonds
Kosher salt and freshly ground pepper
12 ounces short pasta, such as mezzi rigatoni, cavatappi, or gemelli
1 small clove garlic, chopped (1 teaspoon)
1 1/2 cups lightly packed cilantro, plus sprigs for serving (optional)
1/2 cup extra-virgin olive oil
1 cup roasted carrots (from 3; see Easy Roasted Vegetables), for serving
1 cup crumbled feta (5 ounces), for serving

Steps:

  • Preheat oven to 350 degrees. Spread almonds on a rimmed baking sheet; toast until golden and fragrant, about 12 minutes. Let cool completely. Coarsely chop 1/3 cup; reserve.
  • Bring a large pot of salted water to a boil. Add pasta and cook until al dente according to package directions. Reserve 1/4 cup pasta water, then drain.
  • Meanwhile, drop garlic in feed tube of a running food processor. Add 2/3 cup almonds; process until coarsely chopped. Add cilantro and oil; process to a paste. Season with salt and pepper.
  • Add pesto to drained pasta along with 1/4 cup pasta water to loosen pesto slightly. Toss to combine, creating a silky sauce. Serve with carrots, feta, reserved almonds, and cilantro sprigs.

CILANTRO PESTO PASTA



Cilantro Pesto Pasta image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 13m

Yield 4 servings

Number Of Ingredients 9

1 clove garlic, cracked away from the skin
2 inches fresh ginger root, chopped
1 teaspoon crushed red pepper flakes
3 ounces, about 1/2 cup, macadamia nuts
1 lime, juiced
1 cup cilantro leaves
1/2 cup evoo -- extra-virgin olive oil, eyeball it
1 teaspoon coarse salt, eyeball it in palm of your hand
1 pound spaghetti, cooked to al dente, 1/2 cup pasta water reserved

Steps:

  • Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.

PESTO PASTA SALAD



Pesto Pasta Salad image

Provided by Food Network

Time 15m

Number Of Ingredients 12

1/2 cup macadamia nuts, lightly toasted
3 cloves garlic
1 1/2 cups cilantro leaves
1/2 cup goat cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 to 2 jalapenos, seeded and roughly chopped
4 tablespoons extra virgin olive oil
2 tablespoons lime juice
1 pound orecchiette pasta, cooked
Parmesan cheese (optional)
4 plum tomatoes, diced

Steps:

  • Combine all ingredients for pesto sauce in food processor, except olive oil and lime juice. Pulse to a rough paste, then pulse in olive oil and lime juice. Toss with cooked, cooled pasta and Parmesan. Fold in 3 chopped tomatoes, and scatter 4th tomato over top of pasta.

CILANTRO LIME PESTO PASTA



Cilantro Lime Pesto Pasta image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 16

1 tablespoons olive oil
One 8-ounce box regular or gluten-free angel hair pasta
1 cup black olives, pitted and quartered, plus more for garnish
1/2 red bell pepper, diced
1/4 cup raw pumpkin seeds
2 1/2 cups fresh basil leaves, tightly packed, plus more for garnish
3/4 cup extra-virgin olive oil, preferably cold pressed
1/2 cup fresh cilantro leaves
1/2 cup pine nuts, plus more for garnish
3 tablespoons fresh lime juice
1 tablespoon minced garlic
2 teaspoons nama shoyu or tamari
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
Pinch cayenne pepper
Hemp seeds, for garnish

Steps:

  • For the pasta: Bring a large pot of filtered water to a rapid boil. Add the olive oil and pasta to the water. Return to a boil. Cook uncovered until al dente, 6 to 10 minutes. Drain in a colander. Transfer the pasta to a large mixing bowl and fold in the olives, bell peppers and pumpkin seeds. Mix well to combine and set aside.
  • For the pesto: Place the basil, olive oil, cilantro, pine nuts, lime juice, garlic, nama shoyu, salt, pepper and cayenne in a food processor. Process until semi-smooth, with a little bit of a chunky texture. Combine the noodles and pesto sauce with your hands and mix vigorously. Top with a sprinkle of hemp seeds, the reserved black olives, basil and pine nuts.

FABULOUS CILANTRO PESTO



Fabulous Cilantro Pesto image

This is a delicious version of the classic with a little more zip! You can substitute the vinegar with lime juice, lemon juice or Italian salad dressing.

Provided by Gena Urias

Categories     World Cuisine Recipes     European     Italian

Time 30m

Yield 8

Number Of Ingredients 9

1 (16 ounce) package farfalle pasta
1 bunch fresh cilantro
5 cloves garlic, minced
1 tablespoon white wine vinegar
¼ cup grated Parmesan cheese
½ teaspoon cayenne pepper
½ cup walnuts or pecans
salt to taste
½ cup olive oil

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta, and return water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain well.
  • In an electric food processor or blender, blend cilantro, garlic, vinegar, Parmesan cheese, cayenne pepper, nuts, and salt. Add 1/4 cup of the olive oil, and blend the pesto. Add more olive oil until the pesto reaches your desired consistency.
  • Pour pesto in a small saucepan and warm over low heat, stirring constantly, until pesto begins to simmer. Pour over cooked pasta and toss.

Nutrition Facts : Calories 386.1 calories, Carbohydrate 42.8 g, Cholesterol 2.8 mg, Fat 20.5 g, Fiber 2.7 g, Protein 10.1 g, SaturatedFat 3.1 g, Sodium 54.8 mg, Sugar 2.2 g

CILANTRO PESTO PASTA SALAD



Cilantro Pesto Pasta Salad image

Make and share this Cilantro Pesto Pasta Salad recipe from Food.com.

Provided by Charlotte J

Categories     Fruit

Time 20m

Yield 8 serving(s)

Number Of Ingredients 9

1 lb rigatoni pasta or 1 lb other small shell pasta
1/2 cup olive oil
1 cup fresh cilantro leaves, washed,loosely packed
2 cloves garlic, crushed
1/4 teaspoon dried oregano leaves
1/4 cup pine nuts
1/2 cup sliced black olives
salt
pepper

Steps:

  • Cook rigatoni to al dente.
  • In blender, blend oil, cilantro, garlic and oregano until smooth.
  • Toss pasta and dressing, and add salt and pepper to taste.
  • Mix in pine nuts and olives.
  • Cover and refrigerate.
  • Toss again before serving.

Nutrition Facts : Calories 378, Fat 19.8, SaturatedFat 2.9, Cholesterol 47.9, Sodium 75.1, Carbohydrate 42.1, Fiber 2.4, Sugar 1.2, Protein 8.8

Tips:

  • For the best flavor, use fresh cilantro and basil.
  • If you don't have pine nuts, you can substitute walnuts or almonds.
  • To make a vegan version of this recipe, use nutritional yeast instead of Parmesan cheese.
  • This pasta salad can be served warm or cold. If you're serving it cold, chill it in the refrigerator for at least 30 minutes before serving.
  • Garnish with additional cilantro, basil, or Parmesan cheese before serving.

Conclusion:

Cilantro Pesto Pasta Salad is a delicious and refreshing dish that's perfect for a summer meal. It's easy to make and can be tailored to your own taste preferences. Whether you like it warm or cold, vegan or traditional, this pasta salad is sure to be a hit. So next time you're looking for a quick and easy meal, give Cilantro Pesto Pasta Salad a try. You won't be disappointed.

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