Creamy Pesto Pasta Salad with Artichokes, Tomatoes, and Peas
Try this Creamy Pesto Pasta Salad with Artichokes, Tomatoes, and Peas recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains pasta
contains dairy
contains eggs
pescatarian
- 1 cup cherry tomatoes halved
- 16 oz box (1 lb) of pasta (i like curly pasta noodles or
- 1 cup of homemade pesto or store bought.
- 1/3 cup of mayonnaise
- 1 cup of frozen sweet peas
- 2- 16 oz cans artichoke hearts chopped(you could probably use 1 if you aren't a huge artichoke fan)
- 1/2 cup of freshly grated parmesan cheese
- basil for garnish (optional)
- Carbohydrate 5.8408 g
- Cholesterol 0 mg
- Fat 0.298 g
- Fiber 1.78800007104874 g
- Protein 1.3112 g
- Saturated Fat 0.04172 g
- Serving Size 1 1 recipe (603g)
- Sodium 7.45 mg
- Sugar 4.05279992895126 g
- Trans Fat 0.08642 g
- Calories 27 calories
1. In a small bowl mix pesto sauce and mayonnaise together and set aside. 2. Prepare penne pasta according to package instructions to al dente. Drain pasta well and toss in a large bowl. 3. Add frozen peas, artichokes, and tomatoes to pasta and toss with pesto dressing until everything is well mixed and coated. 4. Allow the salad to cool in the refrigerator for at least 20 minutes before serving. 5. Sprinkle with Parmesan cheese prior to serving.
