WATCH FIRST, READ NEXT

Pesto Pasta Salad

A great salad for a summer meal or picnic, but you might also find it on our table any time of the year!

DIFFICULTY

Medium

TIME

65 minutes

BUDGET

The Ingredients

Serves: 4

Pesto Dressing

⅓ cup pine nuts (you might need a little more)
1 clove garlic, finely diced
½ teaspoon Acme Superior Salt Mix
⅛ cup plus 1 TB extra virgin olive oil
1 ½ cups packed fresh basil (about 2 oz)
½ cup packed spinach, preferably baby spinach
1 Tablespoon lemon juice, freshly squeezed
¼ teaspoon fresh ground black pepper
¾ oz of grated parmesan, fine grind
3 Tablespoons mayonnaise

Pasta salad

½ pound pasta we used fusilli corti bucatti
4 mini sweet yellow bell peppers, deseeded, 3 large diced, 1 pepper small diced
4 mini, sweet orange bell peppers, deseeded, 3 large diced, 1 small diced
4 mini, sweet green bell peppers, deseeded, 3 large diced, 1 small diced
4 mini, sweet red bell peppers, deseeded, 3 large diced, 1 small diced
6 stems asparagus
1 medium yellow onion, large dice
½ pound grape or cherry tomatoes, halved
½ cup toasted pine nuts
½ cup finely grated parmesan cheese
2 teaspoons Acme STK Blend

Tips

KEEP IN MIND

This is definitely a “Misen Place” recipe! We suggest you prepare and measure each item in individual containers. You will thank us in the end twice, once for ease of preparation and the second time for helping you look like a chef!
Deseeding the peppers is not difficult, and it elevates your presentation. It says you care. Even if you are “caring” about yourself.
Al Dente pasta is pasta that is cooked to a point where there is just a tiny bite in the center, not soft all the way through.

The Method

Step 1

In a large mixing bowl or on the rimmed baking sheet, toss your prepared vegetables with olive oil then sprinkle 1 ½ teaspoons of the Acme STK Blend over the vegetables.

Step 2

Place vegetables in a 400 degree oven and roast for 11 to 14 minutes. Check the asparagus for doneness. Remove from the baking sheet if they are done. Put the remaining vegetables back in the oven to finish about 10 more minutes. Vegetables should be tender and have taken on some color while roasting.

Step 3
Remove the vegetables from the oven and let them cool. Set aside.

Step 4
Cook pasta. When the pasta is done (we prefer al dente), drain in a colander, place in a bowl with a towel over it to prevent drying out.

Step 5
Heat a pan over medium heat, you do not need oil, the pan should be dry, toast the full 1 cup of pine nuts. Shake the pan occasionally to keep them from burning. Toasting takes about 4 minutes. They will be golden brown and smell so good! Set them aside to cool while you gather the rest of your ingredients.

Step 6
In a very cold blender, add basil, spinach, ⅓ cup pine nuts, garlic, lemon juice, pepper, Acme Superior Salt, about ½ of the olive oil. Process for about 15 seconds, then add in the remaining oil. Blend now until smooth.

Step 7
Remove pesto from the blender to a mixing bowl. Add mayonnaise, and ¾ oz of parmesan cheese stir to incorporate. Cover and set aside.

Step 8
Get your bowl of cooked pasta and the salad ingredients.

Step 9
Add about ¾ of each of the following to the pasta: tomato halves, roasted vegetables, toasted pine nuts, parmesan cheese. And also add about 2 tablespoons of the raw, small diced sweet peppers.

Step 10
Add about ½ to ¾ of the pesto mayonnaise to the bowl, and then gently fold/toss the salad. Watch the coating of the ingredients as you fold the salad together to note if you need more dressing. Also look over how the salad is looking, should you add in the remaining ingredients? Add them if you think it will be good. Add more dressing to your taste as well.

Step 11
Serve as a meal or as a side dish. Keep cool and covered while storing.