Artichoke & Penne Salad
with Sun Dried Tomato Pesto Dressing

INGREDIENTS:

• Pesto Dressing
• 2/3 cup fresh basil leaves
• 3 tablespoons grated Parmesan cheese
• 2 tablespoons drained CARA MIA Sun Dried Tomatoes*
• 1/3 teaspoon minced garlic
• 1/4 cup STAR Extra Light Olive Oil
• Salad
• 1 cup (3 ounces) uncooked multi-grain penne
• 4 ounces fresh green beans, trimmed and cut into 1-inch pieces (about 1 cup)
• 1 jar (14.75-ounce) CARA MIA Artichoke Hearts Packed In Water, drained
• 2 green onions, sliced
• 3 tablespoons freshly grated Parmesan cheese; for garnish

DIRECTIONS:

1. For dressing, combine all ingredients in food processor and blend well. Set aside.
2. Cook pasta as directed on package; adding beans 7 to 5 minutes before end of cook time. Continue to cook until pasta is al dente and beans are just crisp-tender. Drain thoroughly. Stir in enough pesto to coat well. Set aside to cool. Finally, add drained artichoke hearts and one-half sliced onions; toss with remaining dressing. Store in refrigerator; warm to room temperature to serve.
3. To serve, turn into large lettuce-lined salad bowl or divide among lettuce-lined individual salad plates. Sprinkle with Parmesan and remaining green onions.

NOTE:

1. For plain pesto dressing, substitute 2 tablespoons pine nuts for tomatoes.
2. Makes 1/3 cup dressing
3. Serves 4