Pesto Pasta Salad
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WHAT YOU'LL NEED
- 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 mozzarella cheese
- Salt and ground black pepper to taste
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%
All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.
Let's Get Cooking
- 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.
