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.