Red Pepper Pesto Pasta Salad


16 oz Pastene Italian Farfalle
kosher salt to taste
2 cups Pastene Roasted Peppers, drained
⅓ cup Pastene Extra Virgin Olive Oil
⅓ cup freshly grated parmesan, plus more for topping
3 tsp Pastene Minced Garlic
¼ cup roasted almonds, unsalted
freshly ground black pepper
½ cup Pastene Whole Ripe Olives, coarsely chopped
3 cups baby arugula
½ cup Pastene Sun Dried Peppers, coarsely chopped


  • Bring a large pot of salted water to a boil and cook pasta until al dente. Drain well, rinse with cold water and set aside.
  • In a food processor, blend roasted red peppers, olive oil, cheese, garlic and almonds. Season with salt and pepper to taste.
  • In a large mixing bowl, add pasta, olives, arugula, sun dried peppers and pesto and toss until well combined. 
  • Garnish with parmesan and serve.

Product Used

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