1 pound pasta, cooked and rinsed
1 jar Sacla Wild Garlic Pesto
1 container Galbani Marinated Fresh Mozzarella
1 package Niman Ranch Genoa Salame, sliced
1½ cups grape tomatoes, halved
3/4 cup shaved Parmesan
2/3 cup red onion, chopped
2/3 cup marinated artichokes, chopped
½ cup sliced black olives
1 tablespoon Barons Garlic Olive Oil
Salt and fresh cracked pepper, to taste
- In a large bowl, toss cooked pasta with pesto and garlic olive oil.
- Add in remaining ingredients and gently toss until well combined.
- Refrigerate for 1-2 hours before serving.