I’m not the world’s greatest gardener but this year my basil has exploded!  Take a look:

So as you might imagine, there has been a lot of pesto around here lately.  I really like to eat it cold so the other night I threw together this pasta salad.  Enjoy!

1 recipe Fresh Basil Pesto (found here), doubled (or store bought pesto in an equal amount)

16 oz of your favorite pasta (I used a 17.6 oz bag of tri colored bow ties)

1 cucumber, chopped

2 – 4 stalks celery, chopped

1 pint grape tomatoes, sliced in half

1 bunch radishes, sliced

1 small zucchini, chopped

1/2 bunch green onions, chopped

1/2 red onion, chopped

1 small jar artichoke hearts, drained and chopped

1  Prepare pesto according to recipe directions.

2  Boil pasta according to package directions.

3  Combine all ingredients in a large bowl and refrigerate until chilled.

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