Mediterranean Pasta Salad with Italian Pesto Blend

Serving Size: 4-6


1 lb. Pappardelle’s Italian Pesto Blend
1/4 cup extra virgin olive oil
1 tablespoon garlic, minced
1 red onion, quartered and sliced
1/2 lb. asparagus, cut into 1-inch pieces
3 tablespoons Bella Sol Modena Barrel-Aged Balsamic
1 red bell pepper, diced*
1/4 cup Kalamata olives, pitted and chopped
2-4 oz. feta cheese, crumbled*
Salt and pepper, to taste
2 oz. sun-dried tomatoes (not oil-packed), rehydrated and julienned*

*Or use Pappardelle's Sun-Dried Tomato Pesto


  1. Heat 2 teaspoons olive oil in a large skillet or stir-fry pan, over medium-high heat. Add garlic and sauté 30 seconds. Immediately add onion, asparagus and sun-dried tomatoes. Sauté 3–5 minutes, stirring constantly. Deglaze skillet with balsamic vinegar and reduce until almost evaporated, about 1 minute. Remove from heat and allow to cool to room temperature.
  2. Meanwhile, cook pasta in 6-8 quarts of boiling salted water until al dente (about 8-10 minutes). Drain and add cooled vegetables and red bell pepper and toss. Add olives and feta and toss once more. Season to taste with salt and pepper. (-Or- *Use Pappardelle’s (7 oz.) Sun-Dried Tomato Pesto in place of "*" items.)
  3. Serve immediately while still warm, or allow to cool and serve at room temperature.