Lunches , Pastas & noodles , Main dishes , Salads & bowls , Vegetarian

Pesto pasta salad with olives and artichoke hearts

Name: Pesto pasta salad with olives and artichoke hearts
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: Approx. 700 g trivella pasta (or other pasta of your choice), cooked al dente, drained; 2 jars (170 ml each) artichoke hearts in oil, drained; 2 envelopes (170 g each) LeGrand Jardin pesto; 1 can (398 ml) Pastene whole black olives, drained; 1 can (398 ml) whole Pastene green olives, drained; 1 can whole cherry tomatoes; 1/2 cup grated Parmesan cheese; Olive oil

Preparation 15 min
Cooking 10 min
Servings 4 to 6
Freezing I do not suggest

Cook mode

Add to favorites

Ads

Quick access

Ingredients
Preparation
Comments

I’m not going to lie to you, this recipe came about a little by accident. Improvising for a photoshoot with Pastene products, I mixed up a few basic ingredients, and voila – a pasta salad with pesto, olives and artichoke hearts that stole the show! The result was so good that I just had to share it with you. Quick, easy and, above all, tasty, this recipe will become a must-have for your meals with family and friends.

Ads

Subscribe to our newsletter

Ingredients

Approx. 700 g trivella pasta (or other pasta of your choice), cooked al dente, drained
2 jars (170 ml each) artichoke hearts in oil, drained
2 envelopes (170 g each) LeGrand Jardin pesto
1 can (398 ml) Pastene whole black olives, drained
1 can (398 ml) whole Pastene green olives, drained
1 can whole cherry tomatoes
1/2 cup grated Parmesan cheese
Olive oil

Ads

Preparation

In a large salad bowl, combine drained pasta, artichoke hearts, pesto, black olives, green olives, cherry tomatoes and pesto. Drizzle with olive oil, season with salt and pepper and toss to combine. Serve warm and devour!

Our sommeliers suggest

Parajes del Valle Monastrell Ecologico Jumilla

Mediterranean Coast, Spain

The Parajes del Valle Monastrell Ecologico Jumilla, a fruity, generous red from Spain, is the kind you serve slightly chilled, a few minutes in the fridge, for a cold pasta salad. Its fruit gets along with the cherry tomatoes and olives, and it lets the pesto and parmesan shine. The soft artichokes don't scare it. Perfect for a picnic, bowl in the middle. See the product

Doux Bisous, 4.8%

Avant-Garde

Olives, pesto and artichokes make a salty, oily salad. This witbier with coriander, kaffir lime and jasmine has a soft pepper and a leafy side that echo the basil in the pesto. It supports the cheese and cuts the oil without ever bringing bitterness. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!

Ads

Comments

Ads