Pasta Salad with Pesto

From America's Test Kitchen Season 7: Beer Can Chicken Dinner

Why this recipe works:

When we developed our pesto pasta salad recipe, we discovered a trick to prevent the pesto’s bright green color from dulling. Adding another green element to the pesto—fresh baby spinach—provided long-lasting color without interfering with the basil flavor. Adding mayonnaise to the pesto… read more

When we developed our pesto pasta salad recipe, we discovered a trick to prevent the pesto’s bright green color from dulling. Adding another green element to the pesto—fresh baby spinach—provided long-lasting color without interfering with the basil flavor. Adding mayonnaise to the pesto created the perfect binder, keeping the salad creamy and luscious and preventing it from clumping up and drying out.

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Serves 8 to 10 as a side dish

This salad is best served the day it is made; if it's been refrigerated, bring it to room temperature before serving. The pesto can be made a day ahead--just cook the garlic cloves in a small saucepan of boiling water for 1 minute. Garnish with additional shaved or grated Parmesan.

Ingredients

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