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).

Strawberry Clafoutis

Clafoutis (pronounced kla-foo-tee) is a crustless French tart filled with a sweet vanilla custard-like base and fruit, typically cherries, but the recipe works with a variety of fruits. Today’s version features the most delicious fresh strawberries that I found at a local farm stand. Whatever fruit you choose, be sure its flavor is amazing.

You may also be interested in seeing my Cherry Clafoutis, Peach Clafoutis, and Blueberry Clafoutis.

I wish you could smell these berries!

I wish you could taste these berries!

The clafoutis puffs up as it bakes, but it deflates soon after removing it from the oven - this is normal. Clafoutis can be served slightly warm, cold, or at room temperature. Personally, I prefer room temperature. If serving cold or at room temperature, you may wish to dust it with confectioner’s sugar.

Cuts like buttah!

Items used to make this recipe:

(affiliate links)

• pure vanilla extract https://amzn.to/3QoVxWe

• my favorite trimming knife https://amzn.to/39vrISZ

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Strawberry Clafoutis

makes 12 servings

Printable Recipe

Ingredients

• 2 tablespoons butter, softened to room temperature

• 2 tablespoons granulated sugar

• 3 cups fresh ripe strawberries, hulled and cut into bite-size pieces

• 3 large eggs

• 1 1/2 cups half and half

• 3/4 cup granulated sugar

• 3/4 cup all purpose flour

• 1 tablespoon pure vanilla extract

• 1/4 teaspoon fine table salt

Directions

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

2. Generously coat the inside of a 3-quart stoneware or ceramic baking dish with the softened butter, followed by the sugar; tap out excess sugar.

3. In a blender, make the custard mixture by combining the eggs, half and half, sugar, flour, vanilla, and salt on low speed until fully incorporated.

4. Place prepared fruit in baking dish and pour the custard over the fruit.

5. Bake in center of oven for 50-60 minutes until the evenly puffed and golden around the edges.

6. Remove from oven and cool before serving slightly warm, at room temperature, or chilled. Note - The clafoutis will deflate shortly after removing it from the oven. This is to be expected.

7. Chill leftovers in an airtight container.

Note

• A 3-quart baking dish is typically a standard 9x13 size. Alternatively, a 10-inch square baking dish can be used, or any dish that holds a 12-cup volume.