It’s picnic season (if you don’t live in the mosquito capital of the world like us) and this is super tasty and super simple. Besides who wants to be one of those people who brings a mayo dish?
Pesto Pasta Salad
- 1 lb spiral pasta, cooked al dente
- 1/2 cup pesto
- 1/2 cup chopped artichoke hearts
- 1/4 cup diced sun-dried tomatoes (packed in oil or rehydrated)
- 1/2 cup sliced black olives
- 3 ounces crumbled feta
- olive oil
- salt/pepper to taste
Toss pasta with pesto until evenly coated. Stir in remaining ingredients. Add salt, pepper and olive oil to taste.