Basil Pesto and Artichoke Pasta Salad

One of my favorite things in the world is pasta. It’s versatile, it can stretch, you can eat it hot or cold. Give me a noodle and some cheese and I’ll be a happy girl.

 

I decided to whip up a quick pasta salad for my guests. This is a very fresh, light salad. It calls for a homemade basil pesto as the dressing. It is so easy but it seems super fancy. It’s a dump and go recipe; it does not require a lot of labor or preparation. You can make it in advance and whip it out before your guests arrive.

This can be eaten alone or as a side.

 

 

Ingredients:

One box of farfalle, rotini or cavatappi

1 can of artichoke quarter, rinsed and drained

1 bunch of basil

1-2 tsp of lemon zest

5-6 cloves of garlic

1 cup of grape tomatoes

3 tbsp olive oil

½ tsp kosher salt

¼ tsp black pepper

½ c romano cheese

¼ c parmesan cheese

Optional: 1 cup of fresh mozzarella, cubed


  1. Cook pasta according to box directions, drain.
  2. In the bowl of a food processor, combine basil (reserve 4-5 leaves for garnish), lemon zest, garlic and olive oil. Pulse until smooth. Add more oil if needed.pesto
  3. Roughly chop the artichokepesto2
  4. In a large bowl, combine the basil mixture, the pasta, the artichoke and the cheese.pesto3pesto4pesto5
  5. Top with parm and julienned basil.

pesto6pesto7

Super yummy warm, room temperature or cold.

 

© 2016 by Alexa Mason. All Rights Reserved

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