Calabrian Pesto Pasta Salad with Sicilian Lemon Balsamic

Ingredient Spotlight. Our Spicy Calabrian Pesto Infused Olive Oil does double duty — it dresses the warm pasta and forms the backbone of the pesto — carrying basil, garlic, and a low, warming Calabrian heat. A finishing drizzle of our Sicilian Lemon White Balsamic Vinegar adds clean, sunny acidity that lifts the whole bowl.

Ingredients

• 1 lb pasta (gluten-free works beautifully)
• 1 tsp Spicy Calabrian Pesto Infused Olive Oil, plus ¼–½ cup pesto
• 1 cup cherry tomatoes, halved
• 8 oz mozzarella, torn or cubed
• ½ cup red onion, chopped
• ¼ cup artichoke hearts, chopped
• ¼ cup pepitas, toasted
• Drizzle of Sicilian Lemon White Balsamic Vinegar
• Salt and pepper

Instructions

1. Cook the pasta to al dente, then rinse under cold water and drain well. Toss with the teaspoon of Calabrian Pesto oil so it stays loose and glossy.
2. In a large bowl, fold the pasta together with the pesto, cherry tomatoes, mozzarella, red onion, and artichoke hearts.
3. Taste and adjust with salt and pepper, then finish with a bright drizzle of the Sicilian Lemon balsamic and a scatter of toasted pepitas for crunch.
4. Chill at least 30 minutes before serving so the flavors settle.

Chef's Notes

• Toasting the pepitas in a dry pan for a minute wakes up their nutty flavor and adds welcome texture against the soft pasta.
• Rinsing the pasta cold stops the cooking and keeps the salad from clumping.

Make It Yours

• Lay sliced grilled chicken on top for a main-course version, or brush the chicken with our Spicy Calabrian Pesto Infused Olive Oil before it hits the grill.

Allergens: contains dairy; contains gluten unless gluten-free pasta is used.

The Calabrian Pesto oil is one of our most versatile bottles — come taste it and plan your next potluck.