Italian Salad with Barilla® Creamy Genovese Pesto

Add to favorites Remove from favorites

Ingredients 4 Servings

  • 8 ounces Italian blend salad [Mix greens, Radicchio, Arugula]
  • 1 red onion, sliced very thin
  • 1 can chickpeas, drained
  • 1 pint cherry tomatoes, halved
  • ½ pound salami
  • ½ cup Italian parsley leaves
  • ½ jar Barilla® Creamy Genovese Pesto
  • 4 tablspoons extra virgin olive oil
  • 2 tablespoons White wine vinegar
  • 2 tablespoons Parmigiano-Reggiano cheese, grated
  • Salt and black pepper to taste
Share ingredients

You copied text to clipboard:


  • To assemble salad:

    Soak sliced onion in a bath of icy water for half hour.
  • In a big bowl mix salad with chickpeas, tomatoes, salami and drained red onion, reserving ¼ of each ingredient on the side.
  • To make dressing:

    In a separate bowl, mix all the ingredients for dressing together.
  • Stir in the salad mix well.
  • Garnish the salad with all the ingredients reserved on the side and parsley leaves.
Show more