We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes require…
We’ve done veggie burgers and pesto separately, but together? Our only regret is not trying it sooner! Herby, savory chickpea burgers join with sliced tomato, arugula, and a creamy, bright balsamic aioli for a major dose of YUM!
Just 30 minutes required for this satisfying plant-based main perfect for summer BBQs or a quick weeknight meal! Let us show you how it’s done!
These pesto chickpea patties begin with mashing chickpeas until there are only a few large pieces remaining.
I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara, 5-Ingredient Spinach Parmesan Pasta, Stovetop Mac and Cheese, and Cacio e Pepe. I also love m…
I love a quick and easy weeknight meal and often turn to pasta when we are in a rush to get dinner on the table. A few favorites include: Spaghetti Carbonara, 5-Ingredient Spinach Parmesan Pasta, Stovetop Mac and Cheese, and Cacio e Pepe. I also love making this Pesto Ravioli because it only takes 15…
Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods in under an hour, it’s the perfect combination of comfort, ease, nourishment, and FLAVOR.
Just 7 ingred…
Consider dinner plans sorted thanks to this new weeknight-friendly pasta with pesto-seasoned crispy baked tofu and veggies! Made with simple methods in under an hour, it’s the perfect combination of comfort, ease, nourishment, and FLAVOR.
Just 7 ingredients required for this crowd-pleasing, plant-based meal. Let us show you how it’s done!
First came the pesto tofu and now come the pesto tofu BOWLS! But instead of the tofu cooking on its own, it now has some friends in the form of cherry tomatoes and shallots.
Ever since discovering the BEST method for crispy oven-baked tofu, we’ve been dreaming up other recipes using the same technique. Enter this PESTO variation that’s full of herby, savory goodness. It’s our new favorite!
Made with just 5 ingredient…
Ever since discovering the BEST method for crispy oven-baked tofu, we’ve been dreaming up other recipes using the same technique. Enter this PESTO variation that’s full of herby, savory goodness. It’s our new favorite!
Made with just 5 ingredients, this versatile plant-based protein is perfect for topping pasta (recipe coming soon), risotto, polenta, and more. Let us show you how it’s done!
How to Make Crispy Pesto Tofu
This 1-pan pesto tofu begins with a couple of our favorite hacks for super crispy tofu with minimal effort:
Use high protein, super firm tofu to skip the need to press out any excess moisture.
Soft, FLUFFY, and light, yet sturdy? We’re not talking about your favorite pillow. Behold: gluten-free gnocchi that are just as DREAMY, but you definitely don’t want to sleep on these!
Perfect for a cozy night in, fun date night, or family activity, an…
Soft, FLUFFY, and light, yet sturdy? We’re not talking about your favorite pillow. Behold: gluten-free gnocchi that are just as DREAMY, but you definitely don’t want to sleep on these!
Perfect for a cozy night in, fun date night, or family activity, and just as fun to make as they are to eat. Grab 4 simple ingredients and get your water boiling!
What is Gnocchi?
Gnocchi (pronounced nyo-key) is often associated with pasta, since (like pasta) it originated in Italy and is usually eaten as part of the primi course in traditional Italian meals.
These turkey meatballs? They’re the real deal, friends! Crispy on the outside, tender on the inside, and super flavorful thanks to dairy-free pesto and “parmesan”! Plus, they’re simple to make (just 9 ingredients) and freezer-friendly. OH yes, winners …
These turkey meatballs? They’re the real deal, friends! Crispy on the outside, tender on the inside, and super flavorful thanks to dairy-free pesto and “parmesan”! Plus, they’re simple to make (just 9 ingredients) and freezer-friendly. OH yes, winners all around!
They’re perfect for meal prep and suitable for our friends who are sensitive to dairy, gluten, or eggs.
When our garden is bursting with tomatoes, I make all of the tomato recipes I can because garden tomatoes are the BEST and I want to use them ALL. No tomato gets left behind:) I love making bruschetta, tomato salad, pico de gallo, caprese pasta salad, …
When our garden is bursting with tomatoes, I make all of the tomato recipes I can because garden tomatoes are the BEST and I want to use them ALL. No tomato gets left behind:) I love making bruschetta, tomato salad, pico de gallo, caprese pasta salad, and more! I am currently obsessed with Roasted Tomatoes…
This creamy pesto pasta salad recipe is easy and bursting with flavor! It’s the perfect easy summer side dish.
What’s more a quintessential summer dish than a great pasta salad? Try this Pesto Pasta Salad recipe, which celebrates everything seasonal in summer! It features chewy bowties with pops of fresh cherry tomatoes, tangy artichokes and peppery baby arugula. Make a batch of fresh basil pesto or grab some at the store, then mix it up in to a creamy dressing to cover everything. This one was so irresistible, we couldn’t stop exclaiming how good it was after stuffing in each bite (and our 5 year old gobbled it up!).
Ingredients in this pesto pasta salad recipe
This pesto pasta salad recipe is simpler than most pasta salads because the ingredient list is short and sweet. The most important thing here? A high quality pesto. It’s best with homemade, but you can use purchased as well (see below for more). Here’s what you’ll need:
Bowties (farfalle) or other short-cut pasta
Canned artichoke hearts
Cherry tomatoes
Sliced pepperoncini
Baby arugula
Shredded Parmesan cheese
Basil pesto
Greek yogurt or sour cream
Mayonnaise
Salt
For the pesto: homemade vs storebought
This pesto pasta salad tastes the best when you make it with homemade basil pesto, with fresh summer basil! Of course, we know that’s not always possible. Here’s the thing about pesto: purchased pesto varies greatly between brands. Many purchased brands taste intensely acidic or have an odd aftertaste. Here’s what to know:
Purchased pesto brands vary greatly in flavor: some are very acidic. We’ve experimented with lots of different brands: and they all have a different salt and acid level.
Squeeze packs of fresh pesto are now on the market, and some have better flavor than jars. Experiment to find one you love!
Notes on the pasta salad dressing
This pesto pasta salad has a deliciously creamy pasta salad dressing that you’ll adore, featuring both Greek yogurt, mayonnaise and pesto. We made this one creamy because we find that pesto on it own can become sticky and dry. Mixing it with a little yogurt and mayo helps it to coat the pasta better. Don’t want to use Greek yogurt? You can substitute sour cream instead.
Use any type of short cut pasta
This pesto pasta salad works with any type of short cut pasta you have on hand! We like bowties for this one because of the look and the way that it distributes with the other ingredients. Here are some other types of short cut pasta that work well:
Bowties (farfalle): our favorite!
Spirals (fusilli)
Penne
Shells (medium-sized)
Orecchiette
Gemelli
Gigli
Make ahead and storage for pesto pasta salad
This pesto pasta salad is a great salad for a picnic or a barbecue! It tastes best immediately after making, but it does store well. If you make in advance and refrigerate, you may want to refresh the flavors before serving since pasta salad can lose some flavor while storing. Here’s what to know:
Pesto pasta salad lasts for up to 4 days in the refrigerator. It’s great for cookouts or healthy lunches throughout the week.
After refrigeration, make sure to refresh the flavors. Bring the salad to room temperature. Taste and see if you need to add a pinch of extra salt. If the pasta salad seems dry, add a dollop of sour cream, mayo or pesto to revive the creamy texture.
More pasta salad recipes
There’s nothing like a great pasta salad for a summer event, be it a barbecue, cookout or picnic! Here are a few more pasta salad recipes we love:
Start a large pot of well-salted water to boil. Boil the pasta until al dente according to the package instructions. Drain the pasta and run cool water over it until it’s room temperature, then shake off any extra water.
Prepare the vegetables: roughly chop the artichokes and slice the tomatoes.
In a large bowl, mix the pesto, Greek yogurt, mayonnaise and kosher salt. Add the drained pasta, vegetables and Parmesan cheese and stir to combine. Taste and add another ¼ teaspoon salt depending on the saltiness of the pesto. Serve immediately or refrigerate for up to 3 days. (Allow to come to room temperature and if desired, add a pinch more salt. If the pasta salad seems dry, add a dollop of sour cream, mayo or pesto to revive the creamy texture.).
Category:Side dish
Method:Stovetop
Cuisine:American
Diet:Vegetarian
Keywords: Pesto pasta salad, pesto pasta salad recipe, pasta salad with pesto
Roasting carrots brings out their natural sweetness; when topped with a tangy pesto made with the parsley-like carrot tops (just say no to food waste!) it makes for a perfect seasonal side dish. The feathery carrot greens are blended with sweet basil, pine nuts, olive oil and vinegar to make a tangy green sauce that’s […]
Roasting carrots brings out their natural sweetness; when topped with a tangy pesto made with the parsley-like carrot tops (just say no to food waste!) it makes for a perfect seasonal side dish.
The feathery carrot greens are blended with sweet basil, pine nuts, olive oil and vinegar to make a tangy green sauce that’s a perfect compliment to the natural flavor and sweetness of the carrots.
We’ve been getting big beautiful bundles of carrots in our CSA lately, vibrantly orange and sweet, with plumes of feathery greens still attached that I hate to just throw away (yes, they’re edible just like beet greens or turnip greens). Add in bunches of fragrant sweet basil that came with our most recent share, and this recipe basically developed itself.
If you haven’t had them before, carrot greens have an earthy, parsley-like flavor that can be used in myriad different ways, including this unique and flavorful pesto-like green sauce. It’s somewhat similar to the carrot top pesto I served with this creamy carrot soup; the flavors of the sweet carrot and grassy pesto are perfect compliments to each other. You know what they say, if they grow together, they go together (actually, I don’t know anyone who says that, but in this case it totally fits).
I’ve wanted to make this fun snack for a couple of years now and I had a little leftover pesto the other day so I finally made it happen! These Pesto Mozzarella Roll Ups are a riff off of my Pizza Roll Ups recipe. It’s a tasty combo of pesto and mozzarella rolled up in flour tortilla then baked until crispy on the outside and melty on the inside. So fun! I also paired these roll ups with a creamy and tangy dip that perfectly balances the basil pesto.
What Kind of Pesto to Use
Pesto is undoubtedly the most expensive ingredient in this dish, so you’ll want to choose wisely. Aldi has a pretty good basil pesto for a great price but if that one isn’t your favorite or you don’t have an Aldi near you, I also like Barilla, Classico, and Felippo Berio brands.
And don’t let the rest of the jar of pesto go to waste! Check out our pesto archives for other delicious ways to use up your pesto.
To Dip or Not to Dip
I paired these pesto mozzarella roll ups with a super simple creamy and tangy tomato flavored dip, but it’s completely optional. The roll ups are great on their own and it does get pretty rich with the dip, so it’s totally up to you! Or, if you already have a fridge full of half-used bottles of sauces and dressing, try experimenting with a different flavor dip. ;)
How Are the Leftovers?
Pesto mozzarella roll ups are definitely best right when they come out of the oven so the tortilla is crispy and the mozzarella is soft and melty, so I suggest scaling the recipe up or down as needed. Luckily, they’re just as easy to make whether you want to make two or twenty!
Pesto Mozzarella Roll Ups
Pesto mozzarella roll ups combine melty mozzarella cheese and flavorful basil pesto rolled up in a flour tortilla then baked to perfection!
Preheat the oven to 400ºF. Stack the tortillas on a plate and cover with a damp paper towel. Microwave for 30 seconds to soften the tortillas.
Slice the string cheese in half length-wise. Spread ½ Tbsp pesto over the lower half of each tortilla, staying away from the edges. Place one piece of mozzarella on top of each.
Fold the sides of the tortilla in on top of the cheese, then begin rolling up from the bottom until the cheese is completely rolled up in the tortilla.
Place the roll ups on a parchment-lined baking sheet, seam side down. Brush the roll ups with a light coating of cooking oil.
Bake the roll ups in the preheated oven for about 13 minutes, or until they're lightly golden brown on the edges and the cheese is melted.
While the roll ups are in the oven, prepare the creamy tomato dip. Stir together the mayonnaise, tomato paste, and minced garlic.
Let the roll ups cool just enough to handle, then serve with the creamy tomato dip.
How to Make Pesto Mozzarella Roll Ups – Step by Step Photos
Preheat the oven to 400ºF. Stack eight 8-inch flour tortillas on a plate and cover them with a damp paper towel. Microwave for about 30 seconds to steam the tortillas. This makes them soft and pliable so they won’t rip when you try to roll them.
Slice four pieces of mozzarella string cheese in half length-wise. You’ll use one half per roll up. Smear about ½ Tbsp basil pesto over the bottom half of a tortilla, staying away from the edges. Place one halved string cheese on the pesto.
Fold the sides of the tortilla in to close off the ends, then start rolling from the bottom up until the cheese is fully rolled up in the tortilla.
Place the roll ups seam side down on a lined baking sheet. Brush them lightly with cooking oil. This helps the tortillas get extra crispy. You could also spritz them with cooking spray. Bake the roll ups for about 13 minutes, or until lightly golden brown on the edges.
While the pesto mozzarella roll ups are baking, make the creamy tomato sauce. In a small bowl, stir together ¼ cup mayonnaise, 1 Tbsp tomato paste, and 1 clove of minced garlic.
Once the roll ups are lightly golden brown on the edges and you start to see a little cheese oozing, they’re ready! This should take about 13 minutes of baking, give or take a minute or two. Let them cool just enough to handle.
The pesto kind of soaks into the tortillas making them soooooo good!
You don’t want to know how many of these I ate while taking the photographs!