|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!