Pesto Pasta Salad (2)

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Pesto Pasta Salad (2)

Pesto Pasta Salad (2)

Prep Time: 20 minutes
Cook Time: 12 minutes
Chill Time: 1 hour
Total Time: 1 hour 32 minutes
Course: Main Course, Salad, Side Dish
Cuisine: Italian
Keyword: Basil Pesto, cherry tomatoes, fusilli, red onion, yellow squash, zucchini
Servings: 4

Ingredients

  • 8 ounces fusilli pasta
  • 1 medium zucchini quartered and sliced (about 1 cup)
  • 1 medium yellow squash quartered and sliced (about 1 cup)
  • 1 small red onion thinly sliced (about 1/2 cup)
  • 1 cup cherry tomatoes halved
  • 1/2 cup Basil Pesto Bertolli® Traditional
  • 1/4 cup Mayonnaise Hellmann’s® or Best Foods®
  • 1/4 teaspoon ground black pepper

Instructions

  • Cook fusilli according to package directions; drain and rinse with cold water until completely cool.
  • In large bowl, toss fusilli, zucchini, squash, onion and tomatoes. Blend Pesto, Mayonnaise and pepper; stir into pasta mixture until evenly coated. Cover and refrigerate at least 1 hour.
  • Serves: 4

Notes

Nutritional values listed may vary from final results depending on actual measurements and brands used to prepare the recipe.
Nutrition Facts
Pesto Pasta Salad (2)
Serving Size
 
1 cup
Amount per Serving
Calories
460
% Daily Value*
Fat
 
23
g
35
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
7
g
Monounsaturated Fat
 
2
g
Cholesterol
 
8
mg
3
%
Sodium
 
392
mg
17
%
Potassium
 
509
mg
15
%
Carbohydrates
 
52
g
17
%
Fiber
 
4
g
17
%
Sugar
 
7
g
8
%
Protein
 
11
g
22
%
Vitamin A
 
1013
mcg
113
%
Vitamin C
 
28
mg
34
%
Calcium
 
89
mg
9
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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