Calabrian Pesto Pasta Salad

This flavor-packed pasta salad delivers delectable notes of fresh basil, heirloom garlic, and pecorino – even though the base recipe is 100% dairy free!

What’s more is the base recipe allows for you – the home chef – to get creative by putting your own spin on things. Tasty as the original recipe may be, this pasta salad is easily elevated with your own signature addition of proteins, grilled veggies, cheeses, and more! 

With notes of fresh basil, heirloom garlic, and pecorino (while 100% dairy free!), this is your classic pesto sauce in olive oil form.

We’re then supercharging the pesto sauce with our Sicilian Lemon White Balsamic Vinegar to make a simple and satisfying pasta salad.


– 2 Cups Cooked Rotini or Penne Pasta

– 1 Cup Artichoke Hearts (quartered)

– 1 Bell Pepper (any color) Diced and Sautéed

– 1/3 Cup Cooked Green Peas

– 1/2 Cup Sun Dried Tomatoes

– 1/3 Cup Kalamata or Black Olives

– Salt and Pepper (to taste)


– 2 Tbsp Each: Big Horn Calabrian Pesto Olive Oil & Sicilian Lemon White Balsamic Vinegar


Step 1: Cook pasta to an “al dente” level. (Making sure your pasta isn’t over cooked is important! This will keep the salad firm.)

Step 2: Allow pasta to cool for a few minutes.

Step 3: Whisk olive oil and white balsamic together to create the vinaigrette.

Step 4: Combine pasta, pesto, olive oil, and vinaigrette by mixing gently.