Artichoke Pesto Pasta Salad

This pasta salad recipe would be a great side dish for a picnic or dinner on a hot day!

INGREDIENTS:

1 package Torchio pasta, cooked as directed
1
 jar Stonewall Kitchen Artichoke Pesto
1 jar Divina Roasted Red Peppers drained, patted dry, and cut into strips
2 Green Onions, cut thin
1 pint Grape Tomatoes, halved (larger tomatoes quartered)
1 package of Fresh Mozzarella Pearls
4 ounces Sopressata, sliced thin and cut into strips
1 jar of Divina Pitted Castelvetrano Olives, cut in half 

DIRECTIONS:

After preparing the Pasta as directed, rinse with cold water until fully cooled.  Separate the Fresh Mozzarella Pearls and toss with the pasta in a large bowl. Add Roasted Red Peppers, Sopressata, halved Tomatoes, Green Onions, Olives, the Artichoke Pesto. Toss together and chill for at least one hour before serving. Makes 6-8 entree portions.

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FROM THE GREATER GOUDA:

1 Package of Torchio pasta
1 jar Stonewall Kitchen Artichoke Pesto
1 Jar of Divina Roasted Red Peppers
1 Container Fresh Mozzarella
⅓ lb Sopressata
1 jar Divina Pitted Olives (optional)

 

OTHER GROCERIES:

1 pint Grape Tomatoes
1 bunch Green Onions