Preparation Info

Artichoke Pesto Pasta Salad

Made With Our

Artichoke Pesto

Base $7.95
Item: 573933

Penne Rigate

Base $3.95
Item: 321604

Whole Wheat Penne Rigate

Base $3.95
Item: 321614


  • 1 pound pasta (such as Montebello Whole Wheat Penne Rigate or Penne Rigate), cooked according to package instructions and cooled
  • 1 jar Stonewall Kitchen Artichoke Pesto
  • 6 cups fresh spinach, washed, dried and chopped
  • 5 Tablespoons olive oil
  • 1 Tablespoon balsamic vinegar
  • 2 Tablespoons fresh basil leaves, chopped
  • 2 cups grape or cherry tomatoes, halved
  • 1-2 teaspoons grated lemon zest
  • Parmesan cheese, shredded
  • 1/4 cup pine nuts, toasted
  • Salt and pepper to taste


  1. In a large serving bowl add Artichoke Pesto to the cooked, cooled pasta and toss.
  2. Combine the olive oil and balsamic vinegar and add with remaining ingredients and toss.
  3. Serve cold or at room temperature.