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Pesto Pasta Dump Salad

Roni Noone
Pesto Pasta Dump Salad is a loaded with flavor,  takes minutes to prepare, makes a great addition to any BBQ, and only had five ingredients!
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Any
Cuisine Any
Servings 12 cups
Calories 196 kcal

Ingredients
  

  • 1 pound tricolor pasta
  • 1 jar artichoke hearts 12oz
  • ¼ cup prepared/jarred pesto
  • 1 small jar capers 4oz
  • 2 bags of frozen mixed vegetables Sicilian blend 2lbs

Instructions
 

  • Cook the pasta according to the package.
    1 pound tricolor pasta
  • While the pasta is cooking, make the dressing by draining the artichoke hearts and capers in a small bowl and reserving the liquid. Mix the liquid from both jars with ¼ cup pesto. Set aside.
    1 jar artichoke hearts, ¼ cup prepared/jarred pesto, 1 small jar capers
  • When the pasta is done, drain and return to pot. Add the bags of frozen veggies and toss until defrosted.
    2 bags of frozen mixed vegetables Sicilian blend
  • Top with the dressing, artichoke hearts and capers. Toss until everything is well combined. Enjoy or chill until ready to serve.

Notes

  • You could use any shape pasta but shoot for something "curly" it helps soak up the flavors. 
  • If you can't find a Sicilian blend frozen veggie bag, look for one with squash, carrots, and cauliflower. They were the best additions. That said though, any frozen veggie mix would work. Go for what you like! 
  • If you don't like capers, olives could work too. 

Nutrition

Serving: 1cupCalories: 196kcalCarbohydrates: 33gProtein: 6gFat: 3gFiber: 3gSugar: 4g
Keyword Pasta, Pesto, salad
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