Creamy Pesto Pasta Salad

Here’s a delicious pasta salad to add to your culinary repertoire. The recipe makes a ton and stores well for several days in the fridge so you can easily make it ahead. The flavor of this salad is best served slightly warm or at room temperature - enjoy!

Items used to make this recipe:

(affiliate links)

• pesto https://amzn.to/39rf9YY

• pasta https://amzn.to/3zEj5QW

• pine nuts https://amzn.to/39uAHnB

• Duke’s mayonnaise https://amzn.to/3xQF19Z

• large mixing bowl https://amzn.to/3tBrelc

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Creamy Pesto Pasta Salad

makes enough to feed a crowd

Printable Recipe

Ingredients

• 1 pound pasta (shapes that work well are gemelli, fusili, rotini, penne)

• 3/4 cup prepared pesto (about 6 ounces)

• 1/2 cup real mayonnaise (we love Duke’s)

• 1/2 teaspoon kosher salt

• 2 cups frozen peas, thawed

• 2 cups asparagus tips, cooked

• 15-ounce can chickpeas, rinsed and drained

• Optional: 3/4 cup pine nuts, toasted

• Garnish: chopped fresh chives

Directions

1. Cook pasta in salted water until al dente; drain and set aside until needed.

2. In a very large mixing bowl (6-quart or larger), whisk together the pesto, mayo, and salt.

3. Add the cooked pasta, peas, asparagus, chickpeas, pine nuts, and chives; mix well and serve immediately..

adapted from The Cookie Rookie

Notes

• My favorite store-bought pesto is Kirkland brand from Costco. It’s made with D.O.P. Genovese Basil imported from Italy. But if you prefer to use homemade, check out my recipe here.

• Feel free to use any pasta you like, but I prefer shapes that are 1 to 2 inches in length (roughly the same size of the asparagus tips).

Old Fashioned Baked Mac and Cheese

My Mother-in-law is famous for her Baked Macaroni and Cheese. It frequently makes appearances at family functions because everyone loves it so much. This is not your typical creamy, stove-top mac and cheese, but rather one that has pockets of melted sharp cheddar cheese throughout. The recipe is extremely rich, but oh so worth it. Mr. 20-something literally ate half the pan all by himself… and I had to whisk away the last little bit in order capture a quick photo before he finished it off. When you make this recipe (and trust me, your family will be forever grateful), be sure to use good quality sharp cheddar cheese that you grate yourself!

Old Fashioned Baked Macaroni and Cheese

makes a 9x13-inch casserole dish

Printable Recipe

Ingredients

• 16 ounces uncooked elbow macaroni

• 8 tablespoons salted butter

• 1 cup half and half (or evaporated milk)

• 16 ounces sharp cheddar cheese, shredded (avoid pre-shredded)

• 1/4 cup shredded or grated parmesan or pecorino cheese

• 1/2 teaspoon freshly grated black pepper

Directions

1. Preheat oven to 350F and place rack in center position.

2. Butter a 9x13-inch casserole dish and set aside until needed.

3. In a 5-quart or larger stockpot, cook pasta in salted water until al dente, drain and return to stockpot; add butter and stir until completely melted.

4. Stir in freshly shredded cheddar cheese, half and half, and black pepper; stir until cheese is evenly distributed.

5. Pour mixture into prepared pan and sprinkle parmesan or pecorino evenly over the top.

6. Bake, uncovered, for 45 minutes (place directly under broiler for last 2-3 minutes for an extra crispy top).

7. Remove from oven and rest for 10-15 minutes before serving.

Notes

• Block cheese that you shred yourself melts much better than pre-shredded cheese.

• Although it doesn’t matter if you use white or yellow cheddar, I prefer the finished appearance of this recipe when yellow cheddar is used.

• Traditionally, evaporated milk is used, but we prefer to use half and half - either work equally well.