Recipe: Basil Pesto Pasta Salad

• 1 pkg Dalla Terra Pasta Sea Salt Canneroni
• 1/2 lemon, juiced
• 1/2 cup Stonewall Kitchen Basil Pesto
• 1/4 cup mayo
• 2 Tbsp Stock Market Milanese Gremolata Extra Virgin Olive Oil
• Jacobsen’s Italian Sea Salt, to taste
• Jacobsen’s freshly ground black pepper, to taste
• 5 cups baby spinach
• 1 English cucumber, chopped 
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, halved
• 1/2 cup red onion, sliced THIN
• 1 cup shaved parmesan 
• 8oz mozzarella pearls
• 1/2 cup fresh basil leaves, chopped
• Denissimo Dark Balsamic Vinegar, for finishing

Directions

Cook Dalla Terra Pasta to package directions; allow to cool completely before assembling the pasta salad.

In a medium bowl, start by combining the lemon juice, Stonewall Kitchen Basil Pesto, mayo, Stock Market Milanese Gremolata Extra Virgin Olive Oil, Jacobsen’s Italian Sea Salt, and freshly ground black pepper; mix until smooth. Add the rest of the ingredients to the prepared sauce and and stir gently to incorporate.

When ready to serve, drizzle with Stock Market Denissimo Dark Balsamic Vinegar.

Enjoy!