A summery pasta salad made with homemade pesto, radiatore pasta and all freshly picked vegetables, from my gardens. This unique shaped pasta absorbed the pesto, a fusilli pasta also would work well. Radiatore meaning radiator, looks like short thick grills.
Pesto Pasta Salad
12 ounces radiatore vegetable pasta
1/2 cup pesto
zucchini slices, thin cut in half
carrots sliced thin
onions, sliced thin
beets, sliced thin
peas
tomato, cubed
mozzarella cubed
fresh oregano
salt and pepper
olive oil
1 tablespoon balsamic vinegar
Pesto 2 cups fresh basil
3/4 cups parmigiana, grated
1/2 cup pine nuts
2-3 garlic cloves, roughly chopped
salt and pepper
1/2 cup olive oil
Put all ingredients except olive oil in a food processor slowly drizzle in olive oil till all ingredients are combined. For this recipe you will need 1/2 cup, store the rest tightly covered in the refrigerator.
Cook pasta till "al dente" , rinse in cold water to stop the cooking, drain well, set aside. Mix in the pesto. Add all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar with the pasta. Salt and pepper to taste.
<br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Pesto Pasta Salad</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">12 ounces radiatore vegetable pasta</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1/2 cup pesto</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">zucchini slices, thin cut in half</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">carrots sliced thin</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">onions, sliced thin</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">radish, sliced thin</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">mozzarella cubed</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">fresh oregano </span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">salt and pepper </span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">olive oil</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">1 tablespoon balsamic vinegar</span><br /> <br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Prepare pesto, cook pasta till al dente, rinse in cold water to stop the cooking, drain well, set aside.  Combine all vegetables, mozzarella, oregano, a drizzle of olive oil and the balsamic vinegar.  Salt and pepper to taste.</span><br /> <span style=" color: rgb(204, 0, 0);font-family:trebuchet ms;">Ricette by Chef Chuck's Cucina</span><br /> <br /> <br /> <br /> <br /> <br /> <br /> <br /> <div class="statcounter"><a title="counter on blogger" class="statcounter" href="http://www.statcounter.com/blogger/"><img class="statcounter" src="http://c.statcounter.com/5441659/0/1ddbf5e6/1/" alt="counter on blogger" /></a></div>
Insalata di Pasta al Pesto
The radishes are beautiful. At least, I think they are. They also look like beets. Amazing that all the veggies came from your garden.
ReplyDeleteHi Nirmala! Yes those radish's when cut, were a surprises ! This year is a good year for gardening! Lot's of harvest coming in:)
ReplyDeleteThank you !
How lucky to grow your own vegetables !!! This summer pasta must have a unique flavor !!!!
ReplyDeleteDelicious! I love fresh basil..full of flavor ..thank you for sharing your recipe :))
ReplyDeleteHi Cristina, So fresh and full of true flavors!!
ReplyDeleteI love it!
Thank you
Hi foodcreate, This time of year "Basil" lingers strong. It's Great:)
ReplyDeleteThank you!
Loved that you've used candy cane beet in this!! It looks too neat!!
ReplyDeleteHi Ash, I didn't know the true name! These I believe, were in the radish selection of the garden. Different aren't they! Thank you :)
ReplyDeleteCORRECTION!! Ash they are candy cane beets!! I was in the wrong garden! Thank you :)
ReplyDelete