Pecan Pesto Pasta Salad Recipe serves: 6
Prep Time 20 Minutes

Pecan Pesto Pasta Salad


  • 3 cups firmly packed fresh basil leaves
  • 3 Tbsp. coarsely chopped fresh Italian parsley
  • 2 cloves garlic
  • 1/2 cup pecans
  • 1/4 cup pignoli (pine) nuts
  • 3/4 cup Bertolli┬« Extra Virgin Olive Oil
  • 3/4 cup grated Parmesan cheese
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 1 lb. penne or spiral pasta, cooked, drained and rinsed with cold water
  • 1 large zucchini, julienned
  • 2 cups cherry tomatoes, halved
  • 1 small red onion, thinly sliced


  1. In blender or food processor, process basil, parsley, garlic, pecans and pignoli nuts with 1/2 of the Olive Oil, scraping sides occasionally. While processing, slowly drizzle in remaining Olive Oil until blended. Stir in cheese, salt and pepper; set aside. In large bowl, combine 3/4 cup pesto mixture, pasta, zucchini, tomatoes and red onion. Toss well. If desired, stir in additional pesto. *Store remaining pesto in refrigerator in an airtight container.

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