Ingredients
- 1 lb Anna Radiatori
- 1/2 jar Cento Basil Pesto Sauce (6.52 oz)
- 2 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Cento Imported Greek Seasoned Pitted Olives, drained and sliced
- 1/4 cup Cento Pignoli Nuts, toasted
- 1 jar Cento Quartered and Marinated Artichoke Hearts (6 oz), drained
- 1 cup Cento Chefs Cut Sun Dried Tomatoes, drained and chopped
- 1/2 cup Cento Sliced Pepperoncini, drained
- 1 cup Mozzarella Pearls
- 2 cups Arugula
Directions
Prepare the pasta according to the instructions on the package. After cooking, you can either rinse it immediately with cold water to cool it down or let it cool naturally in a large bowl while you prepare the other ingredients. To prevent sticking, toss the pasta with a small amount of olive oil as it cools. In a large bowl, add the cooled pasta and pesto, mixing together until the pesto evenly coats the pasta. Add Greek olives, toasted pine nuts, artichoke hearts, sun-dried tomatoes, pepperoncini, mini mozzarella balls, and arugula to the bowl. Gently toss everything together until all the ingredients are evenly coated. Serves 6-8.
