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Pesto Pasta and Ham Salad

Pesto Pasta and Ham Salad

  • 15 minutes
  • 13 ingredients
  • Walnuts
  • Moderate
  • servings
  • Update Ingredients

Ingredients

  • Walnut Pesto
  • 1/2 cup Diamond of California¬ģ walnuts
  • 2 cups lightly packed basil leaves
  • 2 cloves garlic, grated
  • 1/2 cup shredded Parmesan cheese
  • 1/3 cup extra virgin olive oil
  • Dressing
  • 2 tablespoons white wine vinegar
  • 2 tablespoons extra virgin olive oil
  • Salt and pepper
  • Salad
  • 8 ounces mini farfalle pasta
  • 3 romaine hearts, shredded
  • 1 1/2 cups cubed ham
  • 2 pints cherry or grape tomatoes, halved
  • Shaved Parmesan

The Steps

Walnut Pesto:

  1. Place the walnuts in a small skillet and cook over medium heat, stirring frequently, until toasted and fragrant. Place the walnuts in a food processor. Add the basil, garlic and Parmesan to the food processor. Pulse a few times to chop and combine. With the food processor on, stream in the olive oil until all of the ingredients come together. Season to taste with salt.

Dressing:

  1. Place the white wine vinegar and olive oil in a jar with a tight fitting lid. Add in half of the pesto and season with salt and pepper. Screw on the lid and shake vigorously to combine.

Salad:

  1. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente. Drain.
  2. Place the pasta in a large bowl and add half of the pesto. (The other half goes into the dressing.) Stir to coat the pasta with the pesto.
  3. In a large bowl, combine the romaine, ham and tomatoes. Stir in the pasta. Add the dressing and toss to coat. Serve topped with shaved Parmesan.
RECIPE CONTRIBUTED BY TASTE AND TELL

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