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.
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
- Cook pasta according to box directions, drain.
- 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.
- Roughly chop the artichoke
- In a large bowl, combine the basil mixture, the pasta, the artichoke and the cheese.
- Top with parm and julienned basil.
Super yummy warm, room temperature or cold.
© 2016 by Alexa Mason. All Rights Reserved