This is a delicious vegetarian meal that I made for Meatless Monday! But if you really want to make it not vegetarian, adding some chopped up salami would be amazing too!
The recipe:
First, dice your artichoke hearts up into quarters and bake them in the oven at 400 degrees for 20-25 minutes with some olive oil, oregano, and garlic powder. Face them down to get crispier!
Next, prep everything else. Dice up the romaine, red onion, olives, and sun dried tomatoes.
Add the chopped veggies to a bowl with white beans, cooked pasta, pine nuts, the roasted artichoke hearts and diced mozzarella. Toss until everything is evenly distributed.
Then add in pesto, olive oil and juice from 1/2 a lemon and mix until everything is evenly coated! I topped mine with a little bit of sea salt and WOW you guys it is so good!
Vegetarian Pesto Italian Salad
Ingredients
- 5 cups chopped romaine
- 1 can of artichoke hearts quartered
- 1/2 cup red onion diced
- 1/2 cup olive pitted and diced
- 1/2 cup or more of sun dried tomatoes diced
- 1 cup white beans
- 2 cups cooked pasta
- 1/3 cup pine nuts
- 2/3 cup diced mozzarella
- 1/2 lemon squeeze
- 1/3 cup pesto you can use store bought or homemade
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- First, dice your artichoke hearts up into quarters and bake them in the oven at 400 degrees for 20-25 minutes with some olive oil, oregano, and garlic powder. Face them down to get crispier!
- Next, prep everything else. Dice up the romaine, red onion, olives, and sun dried tomatoes.
- Add the chopped veggies to a bowl with white beans, cooked pasta, pine nuts, the roasted artichoke hearts and diced mozzarella. Toss until everything is evenly distributed.
- Then add in pesto, olive oil and juice from 1/2 a lemon and mix until everything is evenly coated! I topped mine with a little bit of sea salt and WOW you guys it is so good!
