Jalapeno Pesto Pasta Salad Recipe

Name: Jalapeno Pesto Pasta Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE SALAD:; 16 ounces, weight Fusilli Pasta ( I Used Quinoa Pasta); 2 cups Cherry Tomatoes Or Grape Tomatoes Cut In Half Or Sliced; 3 whole Anaheim Or Mild Chili Peppers, Seeded, Diced Small; 1 whole Jalapeno, Seeded, Diced Small; 1 cup Cup Corn, Fresh Or Frozen That Has Been Thawed; 1/3 cups Scallions, Chopped Small; Salt And Pepper, to taste; FOR THE JALAPENO PESTO:; 2 whole Jalapenos, Seeded, Roughly Chopped; 2 cups Basil, Fresh; 2 cloves Garlic; 1/4 cups Shredded Parmesan Cheese; 1/3 cups Olive Oil

Servings: persons

FOR THE SALAD:
16 ounces, weight Fusilli Pasta ( I Used Quinoa Pasta)
2 cups Cherry Tomatoes Or Grape Tomatoes Cut In Half Or Sliced
3 whole Anaheim Or Mild Chili Peppers, Seeded, Diced Small
1 whole Jalapeno, Seeded, Diced Small
1 cup Cup Corn, Fresh Or Frozen That Has Been Thawed
1/3 cups Scallions, Chopped Small
Salt And Pepper, to taste
FOR THE JALAPENO PESTO:
2 whole Jalapenos, Seeded, Roughly Chopped
2 cups Basil, Fresh
2 cloves Garlic
1/4 cups Shredded Parmesan Cheese
1/3 cups Olive Oil

1
Cook pasta according to package directions. Once cooked, drain and add it into a bowl.
2
Then make the pesto. In a food processor or blender, add jalapeno, basil leaves, garlic, and Parmesan cheese; blend until combined. With processor running add olive oil and keep processing until everything is mixed.
3
Add the jalapeno pesto over the cooked pasta and gently toss in the tomatoes, peppers (see note), corn and scallions. Season with salt and pepper to taste.
4
Refrigerate for at least one hour or until ready to serve.
5
Notes:
6
Before adding the jalapeno to the salad, taste it first with the jalapeno pesto. My peppers were not very spicy, but yours could be and that extra jalapeno could be too much.

750

kcal

Calories

Fat

109

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: FOR THE SALAD:, 16 ounces, weight Fusilli Pasta ( I Used Quinoa Pasta), 2 cups Cherry Tomatoes Or Grape Tomatoes Cut In Half Or Sliced, 3 whole Anaheim Or Mild Chili Peppers, Seeded, Diced Small, and more.

Yes, Jalapeno Pesto Pasta Salad falls under the Pasta & Noodles category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Jalapeno Pesto Pasta Salad

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