Pesto Pasta Salad

8
Servings
3h
Prep Time
30m
Cook Time
3h 30m
Ready In


"B.J.C.’s Pagliacci-style Pesto Pasta Salad,copycat in Seattle Washington .Bethany Jean Clement did this one don't use dry parm for this on use fresh"

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (195.9 g)
  • Calories 491.6
  • Total Fat - 15.7 g
  • Saturated Fat - 5.6 g
  • Cholesterol - 39.7 mg
  • Sodium - 970.3 mg
  • Total Carbohydrate - 59.8 g
  • Dietary Fiber - 8 g
  • Sugars - 2.2 g
  • Protein - 28.6 g
  • Calcium - 319 mg
  • Iron - 1.6 mg
  • Vitamin C - 3.9 mg
  • Thiamin - 0.2 mg

Step 1

Cook pasta in heavily salted boiling water al dente

Step 2

Drain

Step 3

Mix pesto, cream,mayonnaise, salt and pepper together in a large bowl and set aside

Step 4

Add peas and artichoke pieces to hot pasta

Step 5

Toss

Step 6

Add sauce

Step 7

Toss

Step 8

Add cheese toss

Step 9

Chill

Step 10

Season to taste

Tips & Variations


No special items needed.

Related