Artichoke Pesto Pasta Salad

ingredients

• 1 pound pasta (such as penne), cooked according to package instructions and cooled
• 1 jar Stonewall Kitchen Artichoke Pesto
• 6 cups fresh spinach, washed dried and chopped
• 5 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 2 tablespoons fresh basil leaves, chopped
• 2 cups grape or cherry tomatoes, halved
• 1-2 teaspoons grated lemon zest
• Shredded Parmesan cheese
• 1/4 cup pine nuts, toasted
• Salt and Pepper to taste

directions

1. In a large serving bowl add Stonewall Kitchen Artichoke Pesto to the cooked, cooled pasta and toss.
2. Combine the olive oil and balsamic vinegar and add with remaining ingredients and toss.
3. Serve cold or at room temperature.