How to Make Marcela's Cilantro Pesto Pasta Salad | The Kitchen

After making a pesto of cilantro, pine nuts, garlic, Parmesan cheese, lemon juice and olive oil, combine it with cooked pasta, grilled chicken breast and roasted tomatoes for a great meal. Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2JN5Nd3 Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Cilantro Pesto Pasta Salad Recipe courtesy of Marcela Valladolid Total: 40 min Active: 15 min Yield: 10 to 12 servings Level: Easy Ingredients Cilantro Pesto: 2 cups tightly packed fresh cilantro leaves 1/2 cup pine nuts 1/2 cup grated Parmesan 1 teaspoon fresh lemon juice 2 cloves garlic 1 cup olive oil Roasted Tomatoes: 2 cups grape tomatoes, cut in half 1/2 shallot, thinly sliced Olive oil, for drizzling Salt and freshly ground black pepper Salad: 4 cups cooked rotini pasta, cooled 4 cooked chicken breasts (we used grilled), cooled and cut into cubes Parmesan shavings, for garnish Fresh cilantro leaves, for garnish Directions Preheat the oven to 350 degrees F. For the cilantro pesto: Add the cilantro, pine nuts, Parmesan, lemon juice and garlic to a food processor and pulse until the ingredients are roughly chopped, 4 to 5 times. With the processor running, slowly drizzle in the oil through the lid opening. Process to desired consistency; you can make the sauce completely smooth or leave it fairly chunky. For the roasted tomatoes: Line a baking sheet with parchment paper and add the tomatoes and shallot. Drizzle with olive oil and season with salt and pepper. Cook until the tomatoes start to break down and brown slightly, about 15 minutes. Let cool. For the salad: In a large bowl, combine the pasta, chicken, tomatoes and pesto and toss. Garnish with shaved Parmesan and a few cilantro leaves and serve. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #CilantroPestoPastaSalad #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make Marcela's Cilantro Pesto Pasta Salad | The Kitchen | Food Network https://youtu.be/mfR4snC3S9c