Recipes

Cilantro Pesto Pasta Salad
  • Ingredients
  • 1/2 pound dry wagon wheels or fusilli
  • 1 tablespoon virgin olive oil
  • 2 medium-size firm tomatoes
  • 2/3 cup Cilantro Pesto (page 33)
  • fresh cilantro leaves and pine nuts for garnish
Directions
  1. Cook the pasta in boiling water until al dente, rinse in cold water, and drain
  2. Transfer to a mixing bowl and toss with 1 tablespoon olive oil. Score, then blanch the tomatoes in boiling water for 30 seconds to loosen the skins
  3. Peel, halve, and seed under running water
  4. Pat dry and chop into 1/4-inch pieces. Add the pesto to the pasta and mix thoroughly
  5. If it is too dry, add a few drops of oil
  6. Transfer to a serving dish
  7. Gently fold in the tomatoes before serving
  8. Garnish the salad with sprigs of fresh cilantro and some pine nuts
  9. Serves 4.


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