Lemon-Basil Pasta Salad

pasta sald


  • 1 can Quartered Artichoke Hearts, drained
  • 1 garlic cloves, chopped finely
  • 1/2 cup of diced pimentos
  • 1 box penne noodles
  • 1/4 cup shredded parmesan cheese
  • 1/4 cup chopped basil leaves; plus additional for garnish
  • 1/4 cup Kalamata Olives; pitted
  • 2 tbsp. virgin olive oil
  • 1 tsp. lemon zest
  • 1/2 tsp. ground black pepper


  1. Heat large covered pot of water to boiling over high heat.  Add pasta and cook according to instructions; drain.  Rinse pasta under cold water drain.
  2. In large bowl, toss pasta with remaining ingredients until blended.  Cover and refrigerate at least 3 hours.  Garnish with remaining basil.


Toss in cooked shrimp (chilled) or chicken (grilled) and serve as an entrée.


9 thoughts on “Lemon-Basil Pasta Salad

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