Preparation Info

Artichoke Pesto Pasta Salad


  • 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
  • Parmesan cheese, shredded
  • 1/4 cup pine nuts, toasted
  • Salt and pepper to taste


  1. In a large serving bowl add 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.

Stonewall Kitchen Ingredients

Artichoke Pesto

Artichoke Pesto

Item: 573933
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