Artichoke Pesto Pasta Salad

Skill

Makes

8 Servings

Artichoke Pesto Pasta Salad

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Artichoke Pesto Pasta Salad

Made With Our

Directions

Item No. 573933
Artichoke Pesto
Item No. 321604
Penne Rigate
Item No. 321614
Whole Wheat Penne Rigate

Ingredients

  • 1 pound pasta (such as Montebello Whole Wheat Penne Rigate or Penne Rigate), 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

Directions

  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.