I made this pasta salad for a baby shower recently and received so many sweet compliments and requests for the recipe, I thought it would be a good idea to share it here.
This is one of my favorite things to have in the fridge and snack on all week. As you know, I’m a sucker for a dish that’s versatile, and this one takes the cake. It can be served warm, chilled, or at room temperature. You can add anything at all that suits your fancy. This recipe doesn’t call for it, but you can easily add shredded chicken or shrimp to this, making it a complete meal. As is, it’s a perfect side or vegetarian dish. Served warm, it’s a mouth-watering accompaniment to a big steak or grilled piece of fish. Served chilled, it’s a wonderful addition to any picnic basket or party spread.
Ingredients:
1 lb (1 standard size box) bowtie pasta
1 crown broccoli, chopped
10-12 asparagus spears, chopped
3 oz. (1/2 of small jar) marinated artichoke hearts, drained and chopped
1 c. frozen peas
1/2 c. feta cheese, crumbled
1/3 c. pepitas (roasted pumpkin seeds)
1.5 c. mayonnaise
4 oz. pesto
Juice from 1 lemon
salt and pepper to taste
Instructions:
Cook pasta in salted water according to your brand’s directions
When pasta is about 3 minutes from being done, add peas, broccoli and asparagus to pasta water. Bring back up to boil and cook until pasta is done and vegetables are tender, but not too soft.
While pasta is cooking, make sauce by combining mayonnaise, pesto, lemon juice, and salt and pepper in a medium sized bowl
Drain pasta and vegetables, then return to pot. Add pepitas, artichoke hearts, and sauce, stirring to thoroughly combine
Add feta and mix gently, being careful not to crush the cheese crumbles
Store in the refrigerator for up to 3 days. Enjoy!
The Farmhouse Eclectic 