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.
What’s your favorite kind of pasta salad? Do you have a go-to recipe? I’d love to know – and if you have any tips of your own, please share them in the comments below!
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
With Grace,
Lindsey
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