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Pesto Pasta Salad

Level: Easy

Prep time: 15 minutes with pasta pre-cooked and at room temperature or cooler

Cook time:

Yield: 6 servings of 3/4 cup

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3 cups cooked pasta
3/4 cup Pasolivo Citrus Pesto (recipe below)
1/2 cup pitted Greek olives
2-3 Tbsp chopped fresh mint
1 cup cherry tomatoes, halved
3/4 cup canned artichoke hearts, drained and quartered

Citrus Pesto

1/2 cup Pasolivo Citrus Olive Oil(You may want more or less for desired consistancy)
1/4 cup Pasolivo Sparkling Citrus Vinegar
1 cup fresh Basil, packed
1 cup fresh Mint, packed
2 tsp. orange zest
3 cloves fresh garlic
1 cup chopped walnuts
2 tsp. Pasolivo Pacific Blue Kosher Sea Salt
1/2 tsp. freshly ground pepper
1/2 cup parmesan cheese
Mix pasta with Pasolivo Citrus Pesto. Stir in the rest of the ingredients and refrigerate.

Citrus Pesto

Add all of the ingredients, except the Pasolivo Oil, vinegar, salt and pepper, to a food processor and pulse until coarsely mixed. While processing, slowly add the olive oil and vinegar until well blended. You may want to add more oil if the pesto is too thick. Add the salt and pepper to taste. To store in the refrigerator, top the pesto with a thin layer of the Pasolivo Citrus Olive oil.
Makes approximately 3 cups.


8530 Vineyard Drive
Paso Robles, CA 93446
Phone: 805.227.0186 FREE
Fax: 805.226.8809



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