Italian Pesto Pasta Salad
Servings: 8 servings
Ingredients
- 1 pound pasta of choice I used farfalle
- ¾ cup sun dried tomatoes chopped
- ¾ cup artichokes chopped
- 1 cup chickpeas rinsed and drained
- 1 batch of pesto
- 2 tablespoons capers
- ½ cup fresh basil chopped
- ¼ cup fresh grated Parmesan cheese optional
Instructions
- Cook pasta according to instructions.
- Add tomatoes, artichokes and chickpeas. Stir well to combine.
- Add pesto and mix well again. Toss in pesto and capers and stir to combine.
- Refrigerate for at least an hour or even overnight.
- Serve with fresh basil and Parmesan cheese if desired.