Pesto Pasta Salad (1)
Posted On October 19, 2014
Servings: 6
Ingredients
- 14 oz fusilli Ronzoni
- 7 oz prepared pesto sauce
- 1/4 cup olive oil
- 1/4 cup white wine vinegar
- 2 cups cherry tomatoes halved
- 1 1/4 cups pine nuts toasted
- Fresh basil sprigs for garnish
Instructions
- Cook pasta as package directs. Drain and rinse with cold water. Drain again and place in a large bowl.
- In a small bowl, whisk together pesto sauce, oil and vinegar. Pour over pasta. Add tomatoes and toss to combine. Season to taste with salt and pepper. Chill.
- To serve, sprinkle with pine nuts and garnish with basil sprigs.Serves 4 to 6
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 (1)
Serving Size
0.5 cup
Amount per Serving
Calories
538
% Daily Value*
Fat
43
g
66
%
Saturated Fat
5
g
31
%
Polyunsaturated Fat
11
g
Monounsaturated Fat
12
g
Cholesterol
3
mg
1
%
Sodium
380
mg
17
%
Potassium
360
mg
10
%
Carbohydrates
30
g
10
%
Fiber
3
g
13
%
Sugar
3
g
3
%
Protein
10
g
20
%
Vitamin A
251
mcg
28
%
Vitamin C
12
mg
15
%
Calcium
84
mg
8
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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