Pesto Pasta Salad


Serves 10-12
16 ozPastene Italian Trivella
1 jarPastene Basil Pesto
½ jarPastene Pignoli (Pine Nuts)
8 ozmini mozzarella pearls
½ jarPastene Deli Sliced Peperoncini, drained
½ jarPastene Pitted Kalamata Olives, drained and halved
½ (7 oz) jarPastene Marinated Artichokes, drained
½ (7 oz) jarPastene Sun-dried Tomatoes Julienne Cut
2 cupsbaby arugula, tightly packed
Pastene Grated Parmesan Cheese (for serving)


  • In a large pot, cook trivella in salted boiling water for 8-10 minutes or until al dente, drain.
  • Toast your Pignoli in a dry pan or toaster oven for 2-3 minutes, watching closely.
  • In a salad bowl, combine pasta with pesto, pine nuts, mozzarella, peperoncini, olives, sun-dried tomatoes, artichokes, and arugula. Mix well. 
  • May be served room temperature or refrigerate for 3-4 hours and serve chilled. 
  • Serve topped with grated parmesan cheese and enjoy!

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