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.
Servings: 10side dish servings
Author: Lucy Brewer
Juice and zest from 1 lemon
Additional juice from 1/2 lemon
1/4cupchopped fresh parsley
1tablespoonextra virgin olive oil
1can quartered artichoke hearts, drained
2cupsjulienned sundried tomatoes in oil, drained
1/2red pepper, chopped
1/2green pepper, chopped
Place all ingredients in a large bowl and whisk together until smooth.
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.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.