Italian Pest Pasta Salad - Lauren Kelly Nutrition
Italian Pesto Pasta Salad
Servings: 8 servings
  • 1 pound pasta of choice I used farfalle
  • 3/4 cup sun dried tomatoes chopped
  • 3/4 cup artichokes chopped
  • 1 cup chickpeas rinsed and drained
  • 1 batch of pesto
  • 2 tablespoons capers
  • 1/2 cup fresh basil chopped
  • 1/4 cup fresh grated Parmesan cheese optional
  1. Cook pasta according to instructions.
  2. Add tomatoes, artichokes and chickpeas. Stir well to combine.
  3. Add pesto and mix well again. Toss in pesto and capers and stir to combine.
  4. Refrigerate for at least an hour or even overnight.
  5. Serve with fresh basil and Parmesan cheese if desired.