Pesto Rosso Pasta Salad
This vibrant Pesto Rosso Pasta Salad features thick cavatappi noodles, cherry tomatoes, marinated artichokes and arugula tossed in rich sun-dried tomato pesto and Parmesan, and topped with gooey burrata and a sprinkle of fresh basil leaves.
Ingredients
- 12 oz cavatappi cooked & drained
- 6-7 oz rosso pesto
- 2 tbsp mayo
- 1 tbsp olive oil
- 1 tsp minced garlic
- 1 cup shredded Parmesan
- salt & pepper to taste
- 12 oz cherry tomatoes halved
- 12 oz marinated artichoke hearts drained
- 1 cup arugula
- handful basil leaves
- 8 oz burrata
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- Add pasta to a large bowl. Add pesto, olive oil, minced garlic, mayo, parmesan, salt and pepper and stir to combine.
- Add tomatoes, artichokes and arugula and gently toss to combine.
- If desired, transfer to a clean bowl and top with fresh basil leaves and burrata.
- Refrigerate for at least 20 minutes and serve cold. (Leftovers can remain in the refrigerator for up to three days.)