Pesto Pasta Salad


Serves 10
16 ozPastene Italian Trivella
1jar Pastene Basil Pesto
½jar Pastene Pignoli
8 ozmini mozzarella pearls
½jar Pastene Deli Sliced Peperoncini, drained
½jar Pastene Pitted Kalamata Olives, drained and halved
½jar Pastene Marinated Artichokes, drained
½jar Pastene Sun-dried Tomatoes Julienne Cut
2 cupsbaby arugula, tightly packed
Pastene Grated Parmesan Cheese, for serving


Prep time: 5 minutes | Cook time: 12-14 minutes

  • Bring a large pot of salted water to a boil and cook  pasta until al dente. Drain well 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. 
  • Serve at room temperature or refrigerate to serve chilled.
  • Serve topped with grated parmesan cheese and enjoy!

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