Artichoke & Penne Salad with Sun Dried Tomato Pesto Dressing
Ingredients
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For the Pesto Dressing:
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2/3 cup fresh basil leaves
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3 tablespoons grated Parmesan cheese
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2 tablespoons drained Cara Mia Sun Dried Tomatoes
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1/3 teaspoon minced garlic
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1/4 cup STAR Extra Light Olive Oil
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For the Salad:
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1 cup (3 ounces) uncooked multi-grain penne
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4 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)
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1 jar (14.75-ounce) Cara Mia Artichoke Hearts Packed In Water, drained
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2 green onions, sliced
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3 tablespoons freshly grated Parmesan cheese; for garnish
Instructions
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1.
For the dressing, combine all ingredients in food processor and blend well. Set aside.
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2.
Cook pasta as directed on package; adding beans 7 to 5 minutes before end of cook time. Continue to cook until pasta is al dente and beans are just crisp-tender. Drain thoroughly. Stir in enough pesto to coat well. Set aside to cool.
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3.
Finally, add drained artichoke hearts and one-half sliced onions; toss with remaining dressing.
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4.
Store in refrigerator; warm to room temperature to serve.
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5.
To serve, turn into large lettuce-lined salad bowl or divide among lettuce-lined individual salad plates. Sprinkle with Parmesan and remaining green onions.
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6.
<strong>Note:</strong> For plain pesto dressing, substitute 2 tablespoons pine nuts for tomatoes.
