Author Pam - For the Love of Cooking / Original by Gimme Some Oven
Equipment
Large pot
Ingredients
½lbcavatappi pasta
⅓cupbasil pesto
1(6 oz)jar of marinated artichoke hearts, drained
½cupmozzarella pearls
⅓cupkalamata olivessliced
⅓cuppepperoncinisliced
⅓cupsmall cherry tomatoeshalved
¼cuppine nutstoasted
1large handful of baby spinach or arugula
Sea salt and freshly cracked pepperto taste
Parmesanfreshly grated (for serving)
Instructions
Cook the pasta in a large pot of well-salted water until al dente, per package instructions. Drain and rinse immediately in very cold water until the pasta is very chilled.
Add the basil pesto to the chilled pasta and toss well until evenly coated.
Add the artichoke hearts, mozzarella pearls, kalamata olives, pepperoncini, cherry tomatoes, toasted pine nuts, and baby spinach (or arugula). Gently toss to combine. Taste and season with sea salt and freshly cracked pepper, to taste.
Serve cold with freshly grated parmesan, if desired. Enjoy.