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Pasta Pesto Salad

Vibs's picture
The pasta pesto salad recipe is just the health food that you need for a fit body and alert mind. This Italian salad is yumm…. The wonderful combination of pasta and vegetables is absolutely divine. Try it and do let me know how it turned out for you.
Ingredients
  Uncooked dried tri-color rotini pasta 4 Ounce (1 1/2 Cups)
  Cherry tomato 1 Cup (16 tbs), halves
  Thinly sliced carrot 1⁄2 Cup (8 tbs)
  Red onion slices 1⁄2 Cup (8 tbs), cut in half (Sliced Thinly)
  Bell pepper pieces 1⁄2 Cup (8 tbs) (Green Variety)
  Bell pepper pieces 1⁄2 Cup (8 tbs) (Red Variety)
  Reduced fat mozzarella cheese slice 1⁄2 Pound, cubed 1/2-inch (Alpine Lace Deli , 1/2 Inch Thick)
  Chopped basil 1 Tablespoon (Fresh)
  Fat free italian salad dressing 1⁄3 Cup (5.33 tbs)
  Lettuce leaves 6 (If Desired)
Directions

Cook pasta according to package directions. Rinse with cold water. Drain.

Meanwhile, combine all remaining ingredients except dressing and lettuce in large bowl. Add cooked pasta and dressing; toss to coat well. Cover; refrigerate at least 1 hour. Serve on lettuce, if desired.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Italian
Course: 
Side Dish
Taste: 
Sweet
Feel: 
Smooth
Dish: 
Salad
Occasion: 
Christmas, Holi, Wedding
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Healthy
Preparation Time: 
20 Minutes
Cook Time: 
75 Minutes
Ready In: 
95 Minutes
Servings: 
6

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