Pasta salad with pistachios, pesto, olives and parmesan

by Iris Imports
Pasta salad with pistachios, pesto, olives and parmesan

PREPARATION 15 minutes

COOKING 10 minutes


1 bag (500 g) GRAZIANO #GR114 PENNE RIGATE pasta, cooked, cooled


  • 1 egg
  • 15 ml (1 tbsp.) Dijon mustard
  • 1/2 minced garlic clove
  • 60 ml (1/4 cup) grated parmesan cheese
  • Lemon juice to taste
  • Salt and pepper to taste


  • 180 ml (3/4 cup) toasted and coarsely chopped pistachios
  • 325 ml (1 ½ cups) asparagus, grilled and cut into small sections
  • 250 ml (1 cup) sliced stuffed jumbo green olives
  • 45-60 ml (3 to 4 tbsp.) Prunotto pesto verde
  • 180 ml (3/4 cup) grated parmesan cheese
  • 250 ml (1 cup) arugula
  • 125 ml (1/2 cup) shelled edamame
  • 125 ml (1/2 cup) bocconcini pearls
  • 80 ml (1/3 cup) Italian salami, cut into small cubes


  1. Put all the ingredients for the mayonnaise in an elongated jar.
  2. Using an immersion blender, whip the mayonnaise and gently emulsify (ensuring the immersion blender reaches the very bottom then slowly raise it without moving it up and down so as not to break the emulsion). Season. Set aside.
  3. In a large bowl, combine the cooked pasta (cooled), pistachios, grilled asparagus, olives, pesto and half the cheese. Add mayonnaise to taste and mix.
  4. Finally, add the rest of the ingredients and mix.
  5. Serve as an accompaniment to your grilled meats, poultry and fish. A real delight!
  6. Even better at room temperature.

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