Ingredients
| 16 oz | Pastene Italian Trivella | |
| salt to taste | ||
| 1 | 4.76 oz jar Pastene Basil Pesto | |
| ½ | 2 oz jar Pastene Pignoli (pine nuts) | |
| 8 oz | mini mozzarella pearls | |
| ½ | 12 oz jar Pastene Deli Sliced Peperoncini, drained | |
| ½ | 6.5 oz jar Pastene Pitted Kalamata Olives, drained and halved | |
| ½ | 12 oz jar Pastene Marinated Artichokes, drained | |
| ½ | j7 oz jar Pastene Sun-dried Tomatoes Julienne Cut | |
| 2 cups | baby arugula, tightly packed | |
| Pastene Grated Parmesan Cheese, for serving |
Directions
- 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.
- Toast pine nuts in a dry pan or toaster oven for 2-3 minutes. Watch closely to protect from burning and immediately remove to bowl to stop the cooking process.
- In a salad bowl, combine pasta with pesto, pine nuts, mozzarella, peperoncini, olives, sun-dried tomatoes, artichokes, and arugula. Mix well.
- Top with grated parmesan cheese and enjoy!
