Easy Pesto Pasta Salad with Olives and Roasted Red Peppers
- 12 oz. Dreamfields or whole wheat Rotini pasta
- 1 can black olives, drained well, then cut in half
- 12 oz. jar roasted red bell pepper, drained well and diced
- 1/3 cup vinaigrette dressing
- 1/3 cup pesto
- 1/4 cup freshly grated parmesan cheese
- salt and fresh ground black pepper to taste
- To serve, remove salad from refrigerator and stir in 1/4 cup freshly grated Parmesan cheese, plus more dressing if needed to moisten salad. Serve slightly chilled or at room temperature.
- -diced marinated artichoke hearts
- -marinated mushrooms, cut in half
- -cooked turkey Italian sausage, cut into small pieces
- -turkey pepperoni, chopped
- -grilled vegetables of any type such as zucchini, mushrooms, onions, or summer squash
- -cubed fresh mozzarella cheese
- Produce
- Artichoke hearts (1)
- Grilled vegetables of any type such as zucchini (1)
- Mushrooms (1)
- Red bell pepper, roasted (1 12 oz. jar)
- Meat
- Turkey italian sausage, cooked (1)
- Turkey pepperoni (1)
- Condiments
- Black olives (1 can)
- Pesto (1/3 cup)
- Vinaigrette dressing (1/3 cup)
- Cooking & Baking
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Dreamfields or whole wheat rotini pasta (12 oz.)
- Dairy
- Mozzarella cheese, fresh (1)
- Parmesan cheese (1/4 cup)
- Other
- To serve, remove salad from refrigerator and stir in 1/4 cup freshly grated Parmesan cheese, plus more dressing if needed to moisten salad. Serve slightly chilled or at room temperature.
Preparation
Read recipe preparation on kalynskitchen.com
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Published August 12, 2010 (2 years ago).
5 people saved this recipe.
