Enjoy an easy supper or side dish with this make-ahead Pesto Pasta Salad with Cranberries & Feta Cheese. It's packed with flavor and makes a colorful addition to your buffet.
Cook the pasta according to package directions. Rinse it with cool water and drain.
In a large mixing bowl combine the cooked rotini and pesto. Toss well to coat.
Add the feta cheese, cranberries, and sunflower seeds. Toss gently. Cover and chill until ready to serve.
Notes
Promptly store leftovers in an airtight container in the refrigerator, for up to 3 days. Nutritional values are approximate and based on ⅛ the recipe.Variations: Pesto Pasta is super versatile. Consider making the following swaps:
dried cranberries for another dried fruit or sun dried tomatoes if you like
chopped fresh tomatoes and bell peppers for the fruit