Creamy Pesto Veggie Pasta Salad | Natalie Cooks

Ingredients

• 8 oz short pasta ((farfalle, rotini, cavatappi, rigatoni, etc…))
• 1 (14 oz) jar artichoke hearts, drained, quartered or chopped (about 2 cups)*
• 6-7 oz roasted red peppers, (drained, thinly sliced (about 1 cup)*)
• ½ bunch scallions, (thinly sliced (about 1 cup))
• 6 oz fresh mozzarella, (chopped into bite-sized pieces (1 heaping cup))
• ½ cup frozen corn, (thawed (or use grilled/cooked corn)*)
• ½ cup grated parmesan, (plus more for topping)
• Black pepper, (for topping)
• Good olive oil, (for topping)
• ½ cup pesto
• ¼ cup tahini
• ¼ cup lemon juice
• 1 tsp fish sauce or Worcestershire sauce
• ½ tsp kosher salt
• 1-2 tbsp pasta water
• *You can use any chopped up raw, roasted, or grilled veggies in place of the artichoke, bell pepper, and/or corn to equal about 4 cups total.
• Add protein! ~ This salad pairs well topped or served with grilled chicken, sausage, steak, fish or tinned fish. Any protein really.
• Leftover pesto? ~ Make these Pesto Chicken Salad Wraps or Pesto Burger Bowls!