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This recipe is a great side dish to bring to this weekends BBQs!

Ingredients
Pesto Dressing
2/3 cup fresh basil leaves
3 tablespoons grated Parmesan cheese
2 tablespoons drained CARA MIA Sun Dried Tomatoes*
1/3 teaspoon minced garlic
1/4 cup STAR Extra Light Olive Oil

Salad
1 cup (3 ounces) uncooked multi-grain penne
4 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)
1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water, drained
2 green onions, sliced
3 tablespoons freshly grated Parmesan cheese; for garnish

Directions

For dressing, combine all ingredients in food processor and blend well. Set aside.

Cook pasta as directed on package; adding beans 7 to 5 minutes before end of cook time. Continue to cook until pasta is al dente and beans are just crisp-tender. Drain thoroughly. Stir in enough pesto to coat well. Set aside to cool. Finally, add drained artichoke hearts and one-half sliced onions; toss with remaining dressing. Store in refrigerator; warm to room temperature to serve.

To serve, turn into large lettuce-lined salad bowl or divide among lettuce-lined individual salad plates. Sprinkle with Parmesan and remaining green onions.

Makes 1/3 cup dressing

Cooking Tips

For plain pesto dressing, substitute 2 tablespoons pine nuts for tomatoes.

Servings