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Creamy Artichoke, Pea and Pesto Pasta Salad

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  • Author: Roz Corieri Paige | La Bella Vita Cucina


1/2 lb. penne pasta

3 Tbsp. basil pesto (freshly made if possible)

1 cup mayonnaise

1 cup peas

1 cup artichoke hearts, quartered

Freshly grated Parmigiano Reggiano to taste


  1. Cook the pasta until al dente, a few minutes less than stated on the package instructions.
  2. Mix the pesto with the mayonnaise.
  3. Fold in the artichokes and peas.
  4. Toss the penne pasta noodles into the pesto mixture with peas and artichokes.
  5. Chill in the fridge for 30 minutes or more.
  6. Serve with freshly grated Parmigiano Reggiano cheese.
  7. Garnish with a fresh basil leave.


It’s best to use regular mayonnaise in this recipe (so don’t use Miracle Whip in this; it’s too tangy and there’s already enough tanginess in the basil pesto and the artichokes).

add the basil pesto into the mayonnaise a little at a time . . . stir . . . taste.  Add more if you prefer and repeat. . . add more pesto . . . stir . . . taste.  

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