PESTO PASTA SALAD

INGREDIENTS

• 1 pound uncooked pasta (I used rotini)
• 2/3 cup (6 ounces) basil pesto
• 1 (12-ounce) jar artichoke hearts, drained
• 8 ounces mini mozzarella balls
• 2 large handfuls baby arugula
• 2/3 cup sliced Kalamata olives
• 2/3 cup sliced pepperoncini peppers
• 2/3 cup sun-dried tomatoes in olive oil, drained
• 1/2 cup toasted pine nuts or sliced almonds
• freshly-grated Parmesan, for serving

INSTRUCTIONS

1. Cook pasta. Cook the pasta in a large stockpot of generously-salted water until al dente. Drain the pasta in a colander, then immediately rinse with cold water until the pasta is chilled.
2. Combine ingredients. Add the chilled pasta and pesto to a large mixing bowl and toss until evenly combined. Add the remaining ingredients and gently toss until evenly combined.
3. Serve. Serve cold, garnished with freshly-grated Parmesan, and enjoy!