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
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

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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

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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!