Mediterranean style Pasta Salad

This was served up at Christmas among our many other salads.  However, it is great for all year round! You can make your own pasta like I did, or just use the packaged pasta for convenience and uniformity (as you may notice my pasta bows are all a little...unique).


Ingredients
400g [uncooked] pasta dough, rolled through to desired thickness
350g pesto jar sauce
125g cherry tomatoes, quartered
100g roasted bottled capscium, drained and chopped
100g roasted bottled artichoke, drained and chopped
2 celery sticks, washed, trimmed and sliced
250g rocket leaves, torn
1/4 cup finely grated parmesan cheese
optional 2 tbsp kalamata olives, deseeded and chopped
optional 2 tbsp pine nuts

Method
Taking the rolled sheets of pasta dough, cut into small bow shapes to mimic farfalle pasta.  Do this by cutting a horizontal strip into your pasta sheets, roughly 4cm wide.  Then cut this strip in half or even quarters so that you know have little rectangles, roughly 4cm wide and 5-6cm long.  Now pinch the middle of one of your rectangles to form a bow shape.  Continue to make bows until no dough remains.  Cook pasta bows in a saucepan of boiling salted water for 4-5 minutes.  Drain pasta and pour into large salad bowl.  Toss pasta through pesto sauce.  Add tomatoes, capscium, artichokes, celery, rocket and cheese; toss through.  Sprinkle pasta with opitonal kalamata olives and pine nuts; if desired.  Serve.