Pesto Pasta Salad
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Cooking Time
mins -
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Prep time
mins -
Serves
people
Nutritional information
Amount per serving
Calories220
Calories from Fat90
Total Fat10g
Saturated Fat1.5g
Trans Fat0g
Cholesterol0mg
Sodium250mg
Total Carbs25g
Dietary Fiber3g
Sugars2g
Protein10g
Calcium15%
Iron8%
Vitamin C60%
Vitamin A30%
- 8 ounces uncooked rotelle pasta or spiral pasta
- 4 cups broccoli florets
- 1 package Knorr® Pesto sauce mix
- 1/3 cup olive oil
- 3 Tbsp. red wine vinegar
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 cup cubed vegan mozzarella-style shreds
- Salt and ground black pepper to taste
- 1 Cook pasta according to package directions, adding broccoli during last 5 minutes of cooking. Drain and rinse with cold water until completely cool.
- 2 Combine Knorr® Pesto sauce mix, olive oil and vinegar in large bowl with wire whisk. Add pasta with broccoli, tomatoes, cheese, salt and pepper; toss to coat. Serve immediately or chill until ready to serve.