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Recipe for Easy Pesto Pasta Salad with Olives and Roasted Red Peppers
KALYN'S KITCHEN19Ingredients
40Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 12 oz. whole wheat rotini pasta (or Dreamfields)
- 1 can black olives (drained well, then cut in half)
- 12 oz. roasted red bell pepper (drained well and diced)
- 1/3 cup vinaigrette dressing (I used Newman's Own Olive Oil and Vinegar Dressing, but use any vinaigrette with less than 3 grams of sugar per serving for South Beach Diet)
- 1/3 cup pesto (I used Basil Pesto with Lemon, but you can use purchased basil pesto as well)
- 1/4 cup grated Parmesan cheese (freshly)
- salt
- ground black pepper
- marinated artichoke hearts (diced)
- mushrooms (marinated, cut in half)
- turkey Italian sausage (cooked, cut into small pieces)
- turkey pepperoni (chopped)
- summer squash
- onions
- onions
- mushrooms
- mushrooms
- vegetables
- fresh mozzarella cheese (cubed)
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