walnut pesto pasta salad

BBQ & Grill

Walnut Pesto Pasta Salad

Drescription

This cold pesto pasta salad will cool you off on a summer day. Fresh tomatoes and roasted red peppers add a pop of bright color and juiciness here, but any of your favorite pasta-salad veggies—like blanched broccoli and fresh bell peppers—would be delicious too.

Ingredients

1 pound whole-wheat penne or rotini pasta
2 cups lightly packed fresh basil leaves, plus more for garnish
½ cup lightly packed flat-leaf parsley leaves
½ cup chopped walnuts, toasted
½ cup grated parmesan cheese
1 clove garlic, grated
1 tablespoon lemon juice
1 teaspoon salt
¼ tablespoon ground pepper
½ cup extra-virgin olive oil
1 medium tomato, chopped
½ cup chopped jarred roasted red peppers, rinsed

Directions

Bring a large pot of water to a boil over high heat. Cook pasta according to package directions. Drain and rinse with cold water.
Meanwhile, combine basil, parsley, walnuts, Parmesan, garlic, lemon juice, salt and pepper in a food processor. Pulse, scraping down the sides as necessary, until finely chopped. With the motor running, slowly drizzle in oil.
Transfer the pesto to a large bowl and add the pasta, tomato and peppers. Toss to coat. Top with more basil, if desired.

Creamy Roasted Potato Salad

Roasting potatoes is the ultimate way to avoid watery, mushy or bland potato salad. Boiled potatoes can hold on to moisture (even if they seem dry!), which can affect the texture of the final dish. Roasted potatoes hold their shape without the risk of them falling apart, and the roasting process concentrates the flavor of the potatoes so your potato salad will be extra savory. We love the anise flavor of tarragon in the dressing but feel free to use a mix of fresh herbs to make this easy side dish your own.

Parmesan Crusted Cabbage Steaks

These tender cabbage steaks are brushed with balsamic vinegar and oil on both sides to help with caramelization while also adding sweetness to every bite. If you have any leftover cabbage after cutting the steaks, chop it up and save it for a salad, or use it for roasting the following day.