Lemon Artichoke Pasta Salad
  • 12 oz of Fregola Sarda Medium
  • 1 10 oz. jar Elki Lemon Artichoke Pesto (or Pesto of your choice)
  • 1/2 Cup sun dried tomatoes chopped
  • 1/2 Cup chopped fresh basil
  • Fresh Mozzarella cheese
  • Fresh arugula or spinach

Prepare Fregola Sarda according to directions.  Drain and rinse lightly with cool water.  Set aside to cool further.  To cooled pasta add pesto, tomatoes and basil.  Mix together until well combined.  Add chunks of fresh mozzarella.  Chill for at least 2 hours.  This salad can be made the day before to allow the flavors to fully combine.  Serve on a bed of fresh arugula, spinach or a combination.  

You can experiment with regular pesto, lemon juice and chopped artichokes if Lemon Artichoke Pesto is not available.