Pesto Pasta Salad W/ Veggies |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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We usually eat this cold, but I've also put it together while the noodles were warm and it's very yummy as a hot dish. You can use any kind of shaped pasta. We prefer tri-colored wheels and spirals. You can also use any kind of pesto sauce. I like the brand Classico which also makes a sun-dried tomato pesto that works well with this recipe. You could also make your own pesto. Black Olives can also be added for an additional twist. Ingredients:
1 lb fun shaped pasta |
1 (10 ounce) jar pre-made pesto sauce |
3 cups fresh baby spinach leaves, washed and loosely torn |
2 cups grape tomatoes |
1 (14 ounce) can quartered artichoke hearts, drained (packed in water, not packed in oil) |
1 garlic clove (pushed through garlic press) |
1 teaspoon olive oil |
1/2 cup shredded parmesan cheese |
Directions:
1. Boil pasta according to package directions.
2. Drain and run under cold water until cool.
3. Slice grape tomatoes into halves.
4. If artichoke pieces are larger than bite size, cut them into smaller chunks.
5. In large bowl, mix pesto, olive oil, garlic, and Parmesan.
6. Once it's well mixed, add pasta, spinach, artichokes, and tomatoes.
7. Toss until pasta and veggies are well coated.
8. Chill for 1 hour to let the flavors blend, but can be served immediately if you're in a hurry.
9. Toss again and serve.
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