Pesto Barilla Cellentani Pasta Salad
Pesto Barilla Cellentani Pasta Salad
A creamy, bright and flavourful pesto pasta salad inspired by Italy’s Liguria region.
20 minutes total
- Basil
- Beginner
- Black Pepper
- Dry tomatoes
- Entrée
- Italian Heritage Month
- Nuts
- Parmesan Cheese
- Summer and Pasta Salad Recipes
Inspired by Liguria, the Italian region where pesto originated, this Barilla Cellentani Pasta Salad with Pesto is creamy, bright and full of Italian flavour. Perfect for summer dinners and easy entertaining, it brings together perfectly al dente pasta, vibrant pesto and fresh toppings in every bite.
Discover the recipes
Ingredients
Serves 4
| 1 box | Barilla Cellentani pasta |
| 1 | Garlic clove |
| ⅓ cup | Nuts (like walnuts, pine, cashews, pecans or pistachios) |
| 2 | Cups basil |
| ½ cup | Olive oil |
| ½ cup | Grated parmesan |
| To taste | Salt |
| To taste | Cracked black pepper |
| ½ cup | Cherry tomatoes, cut in half |
| ½ cup | Baby bocconcini, drained and cut in half |
| 1 cup | Sundried tomatoes, cut in strips |
| ½ cup | Parmesan shavings |
| ½ cup | Walnuts |
| ½ cup | Fresh basil leaves |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Cook Barilla Cellentani pasta to al dente.
Step 2
Drain and toss in olive oil then set aside to cool.
Step 3
In a food processor add garlic and nuts.
Step 4
Pulse until finely chopped, about 30 seconds to 1 minute.
Step 5
Add in basil and continue pulsing until the basil is also finely chopped, about 1 more minute.
Step 6
With the food processor on, slowly drizzle in olive oil until smooth.
Step 7
Add in parmesan, salt and a few cracks of black pepper, pulsing until just combined.
Step 8
Taste and adjust seasoning before tossing the pasta in the pesto.
Discover the recipes
At the festival, these delicious recipes will bring people together in celebration of Italian heritage and flavour.