Fish

Pesto garden vegetable pasta salad is for Side Dish.

Pesto garden vegetable pasta salad takes 20 minutes to prepare.

Pesto garden vegetable pasta salad takes 60 minutes to cook.

Pesto garden vegetable pasta salad makes 12 servings.

The ingredients for Pesto garden vegetable pasta salad are:

8oz. Healthy Harvest whole wheat rotini pasta
1 c. DiGiorno basil pesto
2 c. fresh cherry tomatoes, halved
1 c. uncooked yellow summer squash, cut into julienne strips
1 c. uncooked zucchini, cut into julienne strips
32 jumbo black olives
2 c. Goya white (cannellini) beans, rinsed and drained
Freshly ground black pepper to taste

Here is how you make Pesto garden vegetable pasta salad:

Cook pasta according to package directions. Rinse in cold water; drain well and stir in pesto. Slice squash and zucchini into matchstick-size pieces; halve cherry tomatoes; and rinse & drain white beans and olives. In a large bowl, combine all vegetables. Add pasta/pesto and mix well. Season with black pepper, if desired. Refrigerate for at least one hour to allow flavours to combine. Yields approximately twelve 2/3c. side dish servings.Number of Servings: 12Recipe submitted by SparkPeople user FLAMINGOFEET.

The nutritional information for Pesto garden vegetable pasta salad is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 221.9

• Total Fat: 12.3 g
• Cholesterol: 5.0 mg
• Sodium: 533.8 mg
• Total Carbs: 20.3 g
• Dietary Fiber: 5.6 g
• Protein: 6.7 g