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Vegetable Pasta Salad with Pesto
This meatless Vegetable Pesto Pasta is hearty without being heavy. Bonus: It comes together in minutes!
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, Salad
Cuisine:
American
Servings:
6
Calories:
334
kcal
Author:
Jessica Fisher
Ingredients
12
oz
ziti pasta
cooked according to package directions, drained
½
cup
pesto
or
Rustic Basil Sauce
2
cup
green beans
chopped & steamed
2
tomato
for 1 cup chopped
1
oz
Parmesan cheese (shredded)
(¼ cup)
¼
cup
sliced black olives
¼
red onion
(for 2 tablespoon chopped)
Instructions
In a large pot of salted, boiling water, cook the pasta until al dente, according to package instructions. Rinse with cool water and drain.
In a large mixing bowl, combine the pasta, pesto sauce, green beans, tomatoes, olives, and cheese. Toss to coat.
Chill until ready to serve.
Notes
Store any leftovers, covered, in the fridge up to 4 days. Just taste and season again if needed before serving.
Nutrition
Calories:
334
kcal
|
Carbohydrates:
49
g
|
Protein:
11
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Cholesterol:
4
mg
|
Sodium:
410
mg
|
Potassium:
279
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
771
IU
|
Vitamin C:
8
mg
|
Calcium:
123
mg
|
Iron:
2
mg