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Pesto Antipasti Pasta

Soleil Roth
An Italian-inspired, spring or summer antipasti pasta perfect for lunch or dinner. Gluten-free and dairy-free friendly.
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Prep Time 30 mins
Cook Time 10 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine Italian
Servings 3 people

Equipment

  • Pot
  • Food processor

Ingredients
  

Pasta

  • 15.5 oz garbanzo beans
  • 6 oz artichoke hearts
  • 4 cups cooked brown rice fusilli*
  • 4 oz cherry tomatoes
  • 3 oz hard salami
  • 3 Tbsp capers
  • 1/3 cup red onion chopped

Pesto

  • 2 cups basil
  • 1/2 cup walnuts
  • 1/4 cup shredded Parmigiano-Reggiano omit if dairy free
  • 1/2 cup olive oil
  • 1 Tbsp garlic
  • salt and pepper to taste

Instructions
 

  • To make pesto, combine olive oil, basil, garlic, walnuts, parmesan, lemon, salt and pepper in a food processor or immersion blender until smooth. Set to side.
  • Chop up salami into ΒΌ inch cubes.
  • Chop up red onion in small pieces.
  • In a large bowl, toss pasta with half of pesto mixture.
  • Add in garbanzo beans, salami, red onion, and artichoke hearts. Toss with rest of pesto.
  • Serve warm or put in the refrigerator for cold pasta salad.

Notes

*Any short pasta will do i.e. penne, bowtie, etc. I used gluten-free brown rice fusilli from Trader Joe's.