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Mediterranean Pasta Salad with Italian Pesto Blend

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Serving Size: 
  • 1 lb. Pappardelle’s Italian Pesto Blend
  • 4 teaspoons Bella Sol California Extra Virgin Olive Oil
  • 1 tablespoon garlic, minced
  • 1 red onion, quartered and sliced
  • 1/2 lb. asparagus, cut into 1-inch pieces
  • 3 tablespoons Bella Sol Modena Barrel-Aged Balsamic
  • 1 red bell pepper, diced*
  • 1/4 cup Kalamata olives, pitted and chopped
  • 2-4 oz. feta cheese, crumbled*
  • Salt and pepper, to taste
  • 2 oz. sun-dried tomatoes (not oil-packed), rehydrated and julienned*

*Or use Pappardelle's (7 oz.) Sun-Dried Tomato Pesto

  1. Heat 2 teaspoons olive oil in a large skillet or stir-fry pan, over medium-high heat. Add garlic and sauté 30 seconds. Immediately add onion, asparagus and sun-dried tomatoes. Sauté 3–5 minutes, stirring constantly. Deglaze skillet with balsamic vinegar and reduce until almost evaporated, about 1 minute. Remove from heat and allow to cool to room temperature.
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and add cooled vegetables and red bell pepper and toss. Add olives and feta and toss once more. Season to taste with salt and pepper. (-Or- *Use Pappardelle’s (7 oz.) Sun-Dried Tomato Pesto in place of "*" items.)
  3. Serve immediately while still warm, or allow to cool and serve at room temperature. 

From This Recipe

$8.00 | 1 lb. package
$6.49 | 7 oz. container