In honor of Labor Day Weekend, I figured I would share one of my favorite pasta salad recipes to take to any party or BBQ! Not only is it super easy, it’s also always one of the first things to go – and that’s always a good sign!
My husband has an obsession with pesto! I make a pesto/green chile/chicken panini for him often and he pretty much devours it in one bite (I’ll share that recipe soon!) I’ve realized that when he likes something, he really, really likes it. He’s the guy who finds a new song and plays it 1,000 times until he gets tired of it. 😉 I figured I might as well start trying out new recipes in which I could incorporate the delicious pesto for him.
I was honestly never a big fan of “cold pasta” until I made this. It is now one of my favorite things to have ready for us in the fridge. It lasts really well and tastes even better the second and third day!
Have you ever roasted your vegetables? I pretty much refuse to eat them any other way. The flavor is so much better compared to steaming or boiling them and the texture is almost (I said almost ;)) similar to a chip. It’s easier to forget that you’re eating healthy when you’re eating roasted veggies!
If you don’t have time to make your own pesto, the Kirkland Basil Pesto from Costco is my favorite! I also like the Classico Traditional Basil Pesto that you can find at both Target and Wal-Mart.
For the Pesto:
2 cups Fresh Basil Leaves, packed
½ cup Extra Virgin Olive Oil
½ cup Parmesan Cheese
1/2 Lemon, Juiced
¼ cup Pine Nuts [or you can substitute ¼ cup chopped Walnuts]
2-3 Garlic Cloves, minced
For the Pasta:
1 lb. Farfalle Pasta
Dash of Salt
1 Lb Fresh Asparagus
1-2 Tsp. Garlic Salt
2-3 Tbsp. Extra Virgin Olive Oil
2 Cups Feta Cheese (or substitute 1 Cup Parmesan)
1/4 Tsp. Red Pepper Flakes
- Preheat oven to 400 degrees
- In a blender or food processor, combine all the pesto ingredients except the olive oil. While blending, drizzle in the olive oil until the pesto has reached desired consistency. Taste, and add more salt or lemon juice as needed. Set aside.
- Break off the ends of the asparagus. *Take the end of the asparagus between your thumb and forefinger and bend until it breaks. The asparagus automatically breaks just where the woody part ends.*
- Lay asparagus flat on cookie sheet covered in foil and drizzle olive oil, making sure to coat each asparagus spear well. Sprinkle with garlic salt.
- Place in oven and roast for 15-20 minutes, until lightly browned and tender.
- While asparagus is cooking, make Farfalle pasta – adding a dash of salt to pasta water. Strain pasta and add to large serving bowl.
- Once the asparagus is ready, cut each spear into thirds and throw into pasta bowl.
- Add feta cheese and sprinkle with crushed red pepper.
- Put in the refrigerator until ready to serve.
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