Ingredients and Weight:
- 1 pound (454 grams) pasta (such as penne, fusilli, or farfalle)
- 1 cup (240 milliliters) sun-dried tomatoes in oil, chopped
- 1/2 cup (120 grams) kalamata olives, pitted and halved
- 1/2 cup (120 grams) artichoke hearts, canned or jarred and quartered
- 1/4 cup (60 milliliters) basil pesto
- 1/4 cup (60 grams) grated Parmesan cheese
- 1/4 cup (60 milliliters) olive oil
- 1 tablespoon (15 grams) red wine vinegar
- Salt and black pepper to taste
Preparation Time:
15 minutes
Cooking Time:
12-15 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Cook the pasta according to the package instructions.
- Drain the pasta and rinse with cold water.
- In a large bowl, combine the pasta, sun-dried tomatoes, olives, artichoke hearts, basil pesto, Parmesan cheese, olive oil, and red wine vinegar.
- Season with salt and black pepper to taste.
- Toss the ingredients together until well combined.
Nutritional Information:
(Per serving)
- Calories: 450
- Fat: 20 grams
- Protein: 15 grams
- Carbohydrates: 65 grams
Dish Characteristics:
- Savory and flavorful
- Fresh and vibrant
- Colorful and visually appealing
- Easy to make ahead of time
User Comments:
- "This pasta salad is a refreshing and delicious summer meal. It's perfect for picnics or potlucks."
- "I love the combination of sun-dried tomatoes, olives, and artichoke hearts. It's a great vegetarian option."
- "The basil pesto adds a wonderful flavor and makes this dish extra special."
Special Precautions and Tips:
- Use high-quality ingredients for the best flavor.
- If you don't have basil pesto, you can substitute it with olive oil, lemon juice, and fresh basil.
- Refrigerate the pasta salad for at least 1 hour before serving to allow the flavors to develop.
- Serve the pasta salad chilled or at room temperature.
