To Italy and Back Pasta Salad


3 Cups Bella Italia Pasta
1 Cup Mezetta Roasted
Bell Peppers, strained and roughly chopped
10oz or 1 Jar Elki Artichoke
Lemon Pesto
1 ½ Cups Cucina & Amore Artichoke
Heart, Strained and chopped
1 Lemon, juiced
World Market Garlic
& Parmesan Dipping Oil
2 Cups Shredded leftover chicken, chopped same size as pasta
1 Cup flat leaf parsley, roughly chopped
2 Cups cherry tomatoes, halved
½ tsp. Fresh ground black pepper
Grated Parmesan Cheese


Bring a pot of water to boil and salt it, to taste like the sea, this is your one chance to make your pasta taste delicious, using Bella Italia has a great flavor even on its own and frankly you do not even need to salt the water. Cook pasta for 7 minutes until aldente. In a large bowl add chicken, peppers, pesto, artichoke hearts, tomatoes, lemon juice, & black pepper. When pasta is done and strained add to chicken and toss while pasta is still hot. Dressings absorb best when hot and allows flavors to bind. Make sure to mix pasta salad evenly.

When pasta salad is cooled add chopped parsley, or chopped spinach, and pack for your kids lunch box.

Grate parmesan cheese over box. Fill up a cost plus sauce container with World Market Garlic & Parmesan
Dipping Oil so when they open their lunch box they can revive your pasta salad.

Great sides to take your kids lunch over the top are Jensens artichoke chips,The Laughing Cow
Creamy Sun Dried Tomato & Basil Mozzarella & a sweet Chocolate Creme Hit Cookie makes
your box lunch a complete meal.

Note: Chef Scott was hired by Cost Plus and uses their products 

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