Creamy Pesto Pasta Salad

Creamy Pesto Pasta Salad image


  • 16 oz. medium-sized macaroni, any kind
  • 2 cups basil leaves
  • 1/4 cup olive oil
  • 1/2 cup Hood® Sour Cream
  • 1/3 cup grated Parmesan cheese, divided
  • 1/4 cup pine nuts, optional
  • 4 small tomatoes, diced
  • Salt and pepper to taste (optional)


  • STEP 1

    Prepare the pasta according to the package directions. While the pasta is cooking, prepare the creamy pesto.

  • STEP 2

    Add the basil to a small food processor and pulse 10 times. Add olive oil, sour cream, and pine nuts, salt, and pepper, if using, and blend until smooth, about 45 seconds. Add all but 1 tablespoon of the cheese and blend for 30 seconds.

  • STEP 3

    Drain the cooked pasta and rinse with cold water or chill in the refrigerator.

  • STEP 4

    To serve, combine the creamy pesto with cold pasta and toss in the diced tomatoes. Sprinkle the remaining 1 tablespoon of cheese on top.

Per serving (without pine nuts and salt): Calories: 436, Carbohydrate: 61 grams, Fat: 15 grams, Saturated fat: 5 grams, Protein: 13 grams, Cholesterol: 18 milligrams, Sodium: 118 milligrams, Calcium: 96 milligrams.

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