Wesley's Pesto Pasta Salad

Name: Wesley's Pesto Pasta Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 14
Cuisine: Global
Ingredients: 369 grams marinaded artichoke hearts, chopped/drained; 113 grams sliced black olives, drained; 59 milliliters non-pareil capers; 473 milliliters fresh basil, packed - reserve 15 leaves; 3 cloves garlic, chopped; 237 milliliters green bell pepper, diced; 5 green onions, chopped; 118 milliliters mayonnaise; 79 milliliters extra-virgin olive oil; 1 TBsp dried oregano; 14 servings Parmigiano Reggiano or Romano, grated, to taste; 59 milliliters pine nuts, toasted; 237 milliliters red bell pepper, diced; 237 milliliters red onion, diced; 59 milliliters Parmigiano Reggiano or Romano cheese, grated/packed; 454 grams box of mini-rotini pasta; 14 servings salt and pepper to taste; 79 milliliters sun-dried tomatoes, chopped; 79 milliliters walnuts

You can never have too many main course recipes, so give Wesley's Pesto Pasta Salad a try. One serving contains 436 calories, 18g of protein, and 27g of fat. This recipe serves 14. This recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up marinaded artichoke hearts, onion, parmigiano reggiano, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.