Artichoke Pesto Pasta Salad

10 35 568
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 6
Artichoke Pesto Pasta Salad
Health Highlights
Gluten Free


454 gm Pasta, gluten free, dry (fusilli, orecchiette or seashells or farfalle-shaped pasta))
1 can (13.5 oz) Artichoke hearts, canned (drained, can also use marinated or frozen and thawed)
1 cup Parsley, Italian, fresh
3/4 cup Walnuts
1 clove(s) Garlic
1 tbsp Lemon juice
1 tsp Sea Salt
1 tsp Black pepper (freshly ground)
1/2 cup Extra virgin olive oil
1/2 cup Water, filtered


1. Bring a large pot of water with a pinch of salt in it to a boil.

2. Add pasta shells and cook according to package directions.

3. Drain, rinse with cold water, and return to pot.

4. In a food processor, pulse artichoke hearts, parsley, walnuts, garlic, lemon juice, salt, pepper, oil, and water until combined. Do not over process; leave a bit of texture to the sauce.

5. Toss pasta with sauce and season to taste.

6. This pasta is made just before serving. After 24 hours, it will still taste great. You can also serve it as a hot pasta dish, if desired.


Nutrition Facts

Per Portion

Calories 568
Calories from fat 272
Calories from saturated fat 35
Total Fat 30 g
Saturated Fat 3.9 g
Trans Fat 0.0 g
Polyunsaturated Fat 9.1 g
Monounsaturated Fat 14.5 g
Cholesterol 45 mg
Sodium 994 mg
Potassium 317 mg
Total Carbohydrate 66 g
Dietary Fiber 11.9 g
Sugars 2.5 g
Protein 14.0 g

Dietary servings

Per Portion

Grain 2.8
Meat Alternative 0.5
Vegetables 0.9

Energy sources