Italian Pesto Pasta Salad
Pesto Pasta Salad is is not only simple to prepare, but also tastes amazing!
Servings: 8 servings
Calories: 282kcal
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.
Notes
Place in refrigerator until ready to serve.
To store, place in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 282kcal | Carbohydrates: 49g | Protein: 11g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 92mg | Potassium: 627mg | Fiber: 6g | Sugar: 7g | Vitamin A: 180IU | Vitamin C: 7mg | Calcium: 47mg | Iron: 3mg