A delicious, spring pesto pasta salad filled with vibrant colors and flavors. It works as a side or even as its own light summer lunch.
Prep Time30 minutesmins
Total Time30 minutesmins
Servings: 10side dish servings
Calories: 346kcal
Author: Lucy Brewer
Ingredients
Dressing
1cupbasil pesto
Juice and zest from 1 lemon
Additional juice from 1/2 lemon
¼cupchopped fresh parsley
1shallot, minced
2clovesgarlic, minced
1tablespoonextra virgin olive oil
Pasta
1lbbowtie pasta
1lbfresh asparagus
1can quartered artichoke hearts, drained
2cupsjulienned sundried tomatoes in oil, drained
½red pepper, chopped
½green pepper, chopped
Instructions
Dressing
Place all ingredients in a large bowl and whisk together until smooth.
Pasta
Cook pasta according to package directions. Drain and set aside in large bowl.
Blanch asparagus for 40-45 seconds. Remove immediately and plunge into ice water, then drain on paper towels. Chop cooled asparagus into one inch pieces and add to pasta. Add drained artichoke hearts, sundried tomatoes, and peppers to pasta. Add dressing and stir gently until well mixed.