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–+ servings

Vegetarian Pesto Italian Salad

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!  
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Total Time 20 minutes
Course Main Course, Salad, Side Dish
Servings 4

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!
Keyword Artichoke, Pasta Salad, Pesto, Red Onion, Romaine Lettuce, Vegetarian
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