Grammy's Kitchen · Pesto Pasta · Sun-Dried Tomato Pasta Salad
One of 155 pesto pasta recipes we measured
It ranks #1 of 155 for brightness among the pesto pasta recipes we compared. 2 cooks on www.southernliving.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 155.
| this recipe | typical |
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Adapts cleanly: egg-free (documented swaps, applied on the dish page)
Weights computed by us.
| 454 g | 1 pound uncooked farfalle pasta |
| 227 g | 1 (8-oz.) jar sun-dried tomatoes in oil, undrained |
| 57 g | 2 ounces Parmesan cheese, grated (about 1/2 cup) |
| .33 cup pine nuts | |
| 5 g | 1 teaspoon red wine vinegar |
| .5 teaspoon kosher salt | |
| .5 teaspoon crushed red pepper | |
| .33 cup olive oil | |
| 21 g | 1 cup loosely packed fresh basil leaves (about 3/4 oz.) |
| .5 cup coarsely chopped fresh flat-leaf parsley | |
| 113 g | .5 cup crumbled feta cheese (from 1 [4-oz.] container) |
| .25 cup coarsely chopped fresh dill |
Method: 3 steps, published by www.southernliving.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Very easy to prepare. I added kalamata olives and cubes of mozzarella cheese. I cubed boiled chicken breast and added it last. It was delish. The chicken added a bit of substance and protein to serve as a heartier salad as a dinner.” — a cook, 5★
“Quick and delicious weeknight supper.” — a cook, 5★