Pasta Salad with Lemon-Pesto Dressing

cavatappi, corkscrew pasta,

salt

pesto sauce

lemon,

flat-leaf parsley

grape tomatoes, halved

scallions, chopped

ricotta

Black pepper

Bring a large pot of water to a boil and salt it. 

Place pesto, lemon zest, lemon juice, parsley, tomatoes, scallions and cheese in a large bowl. 

Cook pasta to al dente then cold shock it and chill it down under cold running water. Drain well. Add to mixing bowl. Combine salad and season with salt and pepper, to taste.

The first day it was really good but, the next day it was bland. It wasn't something I enjoyed. Not my taste. I would not make it again

Overall, a pretty good recipe. I would definitely consider making it again but would likely use homemade pesto as opposed to store-bought. Instead of using the ricotta or mozzarella like the recipe suggested, I grated a bunch of romano cheese and mixed that in. I'd consider it a good alternative if you don't have the cheese the recipe recommends.

Delicious! I doubled the lemons and added some salmon for protein. Very simple and perfect for warm summer nights. 

Very good. I used a pesto filled tortellini pasta that was only 9 oz. Great easy side dish to some chicken. I would make it again.

Excellent taste and very easy to make. I used Buitoni, reduced-fat, pesto with basil purchased from my local grocery store. Instead of parsley, I used 2 TBL of basil because I had it on hand. The only other differences: added 2 TBL grated parmesan cheese and a drizzle of extra virgin olive oil at the end of preparation. This salad is best the day it is made. 

Very nice complement for a cookout. I used spinach rotini pasta and store-bought pesto. It was delicious, easy and I've been munching on the leftovers all week.

My daughter wanted to try this and we all liked a lot. I might use a smidge more lemon rind in the future. Used it for a cocktail party. Planning to use for an upcoming brunch. But, I have a question -- if I make it on a Thursday, will it be okay to serve that Sunday? Or not fresh enough... 

Delicious.  I made my own pesto sauce and maybe that made the difference.  Not bland AT ALL.

pasta salad with lemon-pesto dressing

Prep Time: 10 minutes

Cook Time: 10 minutes

Total: 20 minutes

Servings: 7

Author : Rachael Ray : Food Network

Ingredients

Instructions

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