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Pesto, Olive and Artichoke Pasta Salad

Pesto, Olive and Artichoke Pasta Salad

Start a new tradition and celebrate the bold, bright and briny flavors of the Mediterranean in this colorful cold pasta salad. This all-star recipe features briny olives, smoky roasted red pepper, creamy bites of fresh mozzarella and twisted tube pasta in a herbaceous basil pesto dressing.

INGREDIENTS

DIRECTIONS

  1. Bring a large pot of salted water to a boil. Cook pasta according to package instructions. Drain and rinse noodles with cool water to prevent sticking. Bring to room temperature or chill in a large bowl.
  2. To make the dressing, whisk together the pesto and vinegar in a small bowl. Once combined, whisk in the olive oil in a slow steady stream. Continue to whisk for an additional 1-2 min. Season with salt and black pepper.
  3. In a large serving bowl, combine cooled cooked pasta, olives, tomatoes, peppers, bruschetta, onion and mozzarella. Add dressing and toss to combine.
  4. Cover and chill in the refrigerator for at least 1 hour.
  5. Serve garnished with fresh basil leaves.

Pesto, Olive and Artichoke Pasta Salad

Start a new tradition and celebrate the bold, bright and briny flavors of the Mediterranean in this colorful cold pasta salad. This all-star recipe features briny olives, smoky roasted red pepper, creamy bites of fresh mozzarella and twisted tube pasta in a herbaceous basil pesto dressing.