Pesto Pasta Salad

I had some chicken that had to be used up. You know the kind...it sits in the fridge, and you wonder why you got it. Did you have a plan you maybe forgot about...maybe it was just on sale. Who knows.

I was just going to cook it up with assorted seasonings, nothing special.
BUT...we needed some carb to go with it.
This recipe came from an old Tastefully Simple cookbook I had, and I adapted it as I didn't have all the required seasonings. (some you can't even get anymore)

Maybe I will try it again, and fudge around with the seasonings some.
We were not in love with this. We all ate it, but nobody wanted to save the leftovers.

Once again, I am just suggesting that everyone has different tastes. Try it, it might be a new fave in your house!

Ingredients:

1/2 Cup pesto mix

1/3 Cup garlic infused olive oil

(or olive oil with 1/2 tsp garlic powder mixed in)

14.5 Oz can diced tomato with juice

8 Oz prepared, chilled, penne pasta

14 Oz can drained, chopped artichoke hearts

8 Oz cubed havarti or monterey jack cheese

4 Oz diced pepperoni

Salt and pepper to taste

Directions:

1. Combine first 2 ingredients, stir to blend

2. Combine remaining ingredients in large bowl, stir in pesto mixture

3. Chill until served

Print

Ingredients...You can't read the label, but on the left is the Dried Tomato and Garlic Pesto mix from Tastefully Simple

This recipe was shared on: The Lady Behind the Curtain, Buns in my Oven, Sugar and Dots, White Lights on Wednesday, Lamberts Lately, Saving for Six, What's Cooking Love, Embracing Change, and The Tasty Fork