Pesto Pasta Salad
An easy pesto pasta salad recipe with feta, sundried tomatoes, olives and more.
Servings: 4 servings
Equipment
- Large Pot for Pasta
- Large Bowl
Ingredients
- 4 cups rigatoni (can use white or whole grain)
- 1 teaspoon salt plus extra for seasoning if needed
- ½ cup sun-dried tomatoes sliced
- ½ cup roasted bell peppers diced
- ¼ cup marinated artichoke hearts diced
- ¼ cup olives sliced (Kalamata, or your favourite)
- ½ cup feta cheese diced or crumbled
- ¼ cup basil pesto
- black pepper to taste
Instructions
- Fill a large pot with water and set on stove. Bring to a boil. Season water with 1 teaspoon of salt and stir to dissolve.
- Cook pasta according to package directions. Remove from heat, drain well and place in a large bowl.
- Add the tomatoes, peppers, artichokes, and olives to the bowl. Top with the pesto and stir well to combine. Season with salt and pepper as needed.
- Serve at room temperature.
Nutrition
Calories: 397kcal | Carbohydrates: 56g | Protein: 14g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 1377mg | Potassium: 646mg | Fiber: 5g | Sugar: 7g | Vitamin A: 761IU | Vitamin C: 16mg | Calcium: 160mg | Iron: 3mg
