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Artichoke Pesto Pasta Salad with Fresh Mozzarella
To make ahead, toss pasta with pesto and refrigerate, covered, for up to 1 day. Add remaining ingredients and let come to room temperature before serving.
Salt and pepper
12 oz. cavatappi pasta (4 1/3 cups)
1 tsp. olive oil
1/2 cup slivered almonds
2 cups packed baby spinach
1 cup marinated whole or quartered artichoke hearts, drained
3 Tbsp. mayonnaise
1 tsp. lemon zest and 2 Tbsp. juice, from 1 lemon
1 garlic clove, chopped
1 pint grape or cherry tomatoes, halved
8 oz. fresh mozzarella pearls, drained and torn in half
1 (2.25-oz.) can sliced black olives, drained (1/2 cup)
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Artichoke Pesto Pasta Salad with Fresh Mozzarella

Artichoke Pesto Pasta Salad with Fresh Mozzarella

Artichoke Pesto Pasta Salad with Fresh Mozzarella
One Star Guiding Stars
  • Servings:Serves 6 to 8
  • Prep Time:20 minutes
  • Cook Time:10 minutes
1. Center a rack in oven and heat to 300 degrees. Bring a large pot of salted water to a boil. Add pasta and cook until fully tender, then reserve 1/3 cup pasta water and drain. Transfer pasta to a baking sheet and toss with oil; cool 15 minutes.
2. Meanwhile, spread almonds on a second baking sheet and toast until lightly browned, about 10 minutes. Transfer to a food processor and let cool completely.
3. Once cool, process almonds until finely ground, about 25 seconds. Add spinach, artichokes, mayonnaise, lemon zest and juice, garlic, reserved pasta water, 1 teaspoon salt, and 1/2 teaspoon pepper and process until smooth, about 2 minutes.
4. Add pasta, tomatoes, mozzarella, olives, and pesto to a serving bowl and stir well to combine. Serve at room temperature.
Source: Hannaford fresh Magazine, May - June 2020