ARTICHOKE PESTO PASTA SALAD
 
INGREDIENTS
  • 1 pound pasta
  • 1 pint grape tomatoes
  • 12 ounces bocconcini (small fresh mozzarella balls)
  • 10 ounces salami, cubed
  • ¼ cup artichoke pesto
  • 3 tablespoons balsamic vinegar
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh baby spinach leaves for serving
PREPARATION
  1. Cook pasta al dente according to package directions. Rinse with cold water, drain and set aside.
  2. Toss together pasta, tomatoes, bocconcini, salami and pesto in a large bowl until all ingredients are evenly distributed. A light, even coating of pesto is desired; add more if needed.
  3. In a small bowl, whisk together balsamic vinegar, oil, salt and pepper.
  4. To serve plate a handful of baby spinach, a generous serving of pasta salad and a drizzle of oil and vinegar to help dress the greens.
  5. Refrigerate leftovers in an airtight container.
Recipe by Bake Love Give at https://bakelovegive.com/artichoke-pesto-pasta-salad/