Pesto Pasta Salad W/ Veggies

• 1 lb fun shaped pasta
• 1 (10 ounce) jarpre-made pesto sauce
• 3 cups fresh baby spinach leaves, washed and loosely torn
• 2 cups grape tomatoes
• 1 (14 ounce) canquartered artichoke hearts, drained (packed in water, not packed in oil)
• 1 garlic clove (pushed through garlic press)
• 1 teaspoon olive oil
• 12 cup shredded parmesan cheese

1. Boil pasta according to package directions.
2. Drain and run under cold water until cool.
3. Slice grape tomatoes into halves.
4. If artichoke pieces are larger than bite size, cut them into smaller chunks.
5. In large bowl, mix pesto, olive oil, garlic, and Parmesan.
6. Once it's well mixed, add pasta, spinach, artichokes, and tomatoes.
7. Toss until pasta and veggies are well coated.
8. Chill for 1 hour to let the flavors blend, but can be served immediately if you're in a hurry.
9. Toss again and serve.

pasta, pesto sauce, fresh baby spinach leaves, grape tomatoes, canquartered artichoke, garlic, olive oil, parmesan cheese

Taken from www.food.com/recipe/pesto-pasta-salad-w-veggies-279200 (may not work)