Pesto Pasta Salad


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


  • 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!

Product Used

Get our latest offers and promotions