Pesto Pasta Salad
This Pesto Pasta Salad is super quick and delicious using our Pesto Olive Oil. This pasta salad would also be great with baked chicken on top.
Recipe by Anna Chighizola
Products used: Pesto Olive Oil
Ingredients
1 lb Gluten Free Pasta
1 cup Cherry Tomatoes, halved
1 tsp SOOC Pesto Olive Oil
8 ounces Mozzarella
½ cup Red Onion, chopped
¼ cup Artichoke Hearts, chopped
¼ - ½ cup Pesto
Drizzle SOOC Sicilian Lemon Balsamic Vinegar
Pinch SOOC Tuscan Harvest Sea Salt
Directions
Cook the pasta according to package instructions and set aside. Run over the pasta with cold water. Drizzle pasta with olive oil and set aside.
In a bowl, mix the pasta with pesto, cherry tomatoes, mozzarella, and artichoke hearts. Taste and add Tuscan Harvest Salt and pepper as needed and finish with a drizzle of Sicilian Lemon Balsamic Vinegar.
Refrigerate for at least 30 minutes before serving. It is also great served the next day. Enjoy!
