Spring Pasta Salad

Pesto Herb Vinaigrette

¼ cup Olíva! Spicy Calabrian Pesto Olive Oil

2 tbsp Olíva! Oregano White Balsamic

2 tbsp fresh parsley, chopped

juice and zest of ½ lemon

salt & pepper

Pasta Salad Ingredients

3 cups bowtie pasta (dry)

2 tbsp Olíva! Spicy Calabrian Pesto Olive Oil

2 tbsp Olíva! Oregano White Balsamic

6 baby bella mushrooms (or 8 small ones), sliced and sautéed in Olíva! Plain EVOO

1 cup asparagus, blanched and then sliced into 2-3" pieces

½ cup marinated artichoke hearts

½ cup spring peas (we removed the peas from sugar snaps but you can use frozen peas), blanched

2 cups arugula

lemon slices for garnish (optional)

chopped parsley for garnish (optional)

Our Spring Pesto Herb Pasta Salad is bright and zippy with our Oregano White Balsamic and fresh lemon. Don't let the word "spicy" in Spicy Calabrian Pesto scare you... our Pesto Olive Oil is a very low heat with zero burn. Give it a try.

Combine the vinaigrette ingredients in a small bowl and whisk. Set aside to marinate.

Bring a large pot of heavily salted water to a boil. Cook the bowtie pasta according to package instructions.

Once the pasta is al dente, drain and immediately transfer to a large mixing bowl.

While the pasta is still hot, toss with 2 tbsp of Oliva! Calabrian Pesto Olive Oil and 2 tbsp of Oliva! Oregano White Balsamic. (The pasta will soak up the oil and vinegar as it cools, intensifying flavor)

Once the pasta has come to room temperature, add the mushrooms, asparagus, artichokes, spring peas, arugula and vinaigrette.

Gently toss until all ingredients are evenly coated.

Serve with your desired garnishes and enjoy!

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Spring Pasta Salad