Artichoke Pesto Pasta Salad

This pasta salad recipe would be a great side dish for Easter dinner or a picnic on a beautiful spring afternoon!


1 package Torchio pasta, cooked as directed

½ 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 Mozzarella Pearls or 1 container of Ciliegine Mozzarella, cut in half

3 ounces Sopressata, sliced thin and cut into strips

1 jar of Divina Pitted Olives cut in half (optional)



After preparing the Pasta as directed, rinse with cold water until fully cooled.  Prepare the Mozzarella, Roasted Red Peppers, Sopressata, Tomatoes, Green Onions, and Olives (if desired).  Place all ingredients, including pasta, in a large bowl.  Add the Artichoke Pesto, toss together, and chill for at least one hour before serving.



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)



1 pint Grape Tomatoes

1 bunch Green Onions