Chipotle Pecan Tomato Pesto Pasta Salad

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Prep Time 20 mins
Cook Time 15 mins
Cooling & chilling 1 hr 15 mins
Total Time 1 hr 50 mins
Course Lunch, Side Dish
Cuisine American
Servings 8
Calories 377 kcal


  • Large saucepan
  • Collander
  • Measuring cup(s)
  • Measuring spoons
  • Cutting knife
  • Cutting Board
  • Large sklllet
  • Blender
  • Spatula
  • Large serving/mixing bowl w/ lid
  • Mixing spoon



  • Prepare pasta as label directs; drain, rinse with cold water and cool completely.
  • In large skillet, toast pecans over medium heat 3 minutes or until lightly browned and fragrant, stirring frequently; transfer to plate to cool.
  • In blender, purée garlic, ½ cup tomatoes, lemon juice, oil, chipotle pepper in adobo sauce, agave, salt and half the pecans. Makes about ⅔ cup.
  • In large bowl, toss pasta and garlic mixture; fold in cilantro, and remaining pecans and 1 cup tomatoes. Cover and refrigerate at least 1 hour before serving. Makes about 10 cups.



Serving: 1.25cupCalories: 377kcalCarbohydrates: 49gProtein: 9gFat: 17gSaturated Fat: 2gSodium: 260mgFiber: 4gSugar: 7g
Keyword Easy Recipes, Family Friendly, Holidays, Kid Friendly, Pasta, Vegetarian
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