Pesto Pasta Salad at home
- Yield 8
- Prep 15 minutes
- Cook 10 minutes
- Total 25 minutes
Pesto Pasta Salad at home is a pasta recipe on Avoteb. The yield on the card is 8. Plan on 25 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 8 servings
- 1 pound uncooked pasta (I used rotini)
- 2/3 cup (6 ounces) basil pesto
- 1 (12-ounce) jar artichoke hearts, drained
- 8 ounces mini mozzarella balls
- 2 large handfuls baby arugula
- 2/3 cup sliced Kalamata olives
- 2/3 cup sliced pepperoncini peppers
- 2/3 cup sun-dried tomatoes in olive oil, drained
- 1/2 cup toasted pine nuts or sliced almonds
- freshly-grated Parmesan, for serving
Method
Leave the pasta in a large stockpot of generously-salted water until al dente. Tip off the pasta in a colander, then immediately rinse with cold water until the pasta is chilled.
Mix ingredients. Tip in the chilled pasta and pesto to a large mixing bowl and toss until evenly combined. Tip in the remaining ingredients and gently toss until evenly combined.
Plate Plate cold, garnished with freshly-grated Parmesan, and enjoy!
