Picnic

Cold pasta salad with tomatoes and black olives is for Side Dish.

Cold pasta salad with tomatoes and black olives takes 35 minutes to prepare.

Cold pasta salad with tomatoes and black olives takes 25 minutes to cook.

Cold pasta salad with tomatoes and black olives makes 10 servings.

The ingredients for Cold pasta salad with tomatoes and black olives are:

12 tbsp Great Value Real Mayonnaise
12 tbsp Daisy Brand - Sour Cream Pure & Natural
4 serving McCormick Pesto Sauce Mix (by RAEBRALOP)
12 serving Cherry Tomatoes, Fresh, 1 Tomato
6 serving Shoney's Olives, Black, Sliced - 1 Tablespoons
1 serving Barilla Tri-Color pasta 2oz per serving/ 6 servings (by JPATENAUDE1215)

Here is how you make Cold pasta salad with tomatoes and black olives:

Take one whole envelope of McCormick pesto sauce mix and mix it with one cup of mayo and one cup of sour cream, stir well, cover and refrigerate while the pasta is cooking.Cook pasta according to package directions and drain and set aside.Open smal can of sliced black olives and drain. Take a small container of cherry tomatoes and wash then slice in half about twelve of them and place in large storage bowl, add black olives and drained pasta, the about one half of the refrigerated sauce mix and stir well, then cover with lid and refrigerate for at least two hours before serving.Use left over creamy pesto sauce as a chip or veggies dip!Enjoy!Serving Size: Makes about 10 servings divided Number of Servings: 10Recipe submitted by SparkPeople user MELTEA43.

The nutritional information for Cold pasta salad with tomatoes and black olives is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 198.6

• Total Fat: 17.8 g
• Cholesterol: 18.0 mg
• Sodium: 375.0 mg
• Total Carbs: 1.6 g
• Dietary Fiber: 0.2 g
• Protein: 0.8 g

The dietary needs meet for Cold pasta salad with tomatoes and black olives is Vegetarian