Recipe courtesy of Serena Bass

Pesto Pasta Salad

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  • Total: 15 min
  • Prep: 15 min
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For Pesto Sauce:

1/2 cup macadamia nuts, lightly toasted

3 cloves garlic

1 1/2 cups cilantro leaves

1/2 cup goat cheese

1 teaspoon salt

1/2 teaspoon black pepper

1 to 2 jalapenos, seeded and roughly chopped

4 tablespoons extra virgin olive oil

2 tablespoons lime juice

For Pasta:

1 pound orecchiette pasta, cooked

Parmesan cheese (optional)

4 plum tomatoes, diced


  1. Combine all ingredients for pesto sauce in food processor, except olive oil and lime juice. Pulse to a rough paste, then pulse in olive oil and lime juice. Toss with cooked, cooled pasta and Parmesan. Fold in 3 chopped tomatoes, and scatter 4th tomato over top of pasta.