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Nutrition Facts

Serving Size 1 (54g)

Recipe makes 20 servings

The following items or measurements are not included below:

pesto sauce mix

Calories 130
Calories from Fat 44 (33%)
Amount Per Serving %DV
Total Fat 4.9g 7%
Saturated Fat 0.8g 3%
Monounsaturated Fat 3.3g
Polyunsaturated Fat 0.6g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 72mg 3%
Potassium 62mg 1%
Total Carbohydrate 18.1g 6%
Dietary Fiber 1.1g 4%
Sugars 0.4g
Protein 3.5g 6%

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Just-Right Pesto Pasta Salad

Recipe #374553 | 30 min | 10 min prep | add private note

By: allimarie
May 26, 2009

I LOVE pesto pasta, but it seems whenever I get it from the deli, it's either too salty or too oily or both. Also, homemade pesto pasta salads tend to rely on jarred pesto sauce, all of which I find are also too oily and/or salty. Well, you know what they say about what to do if you want something done right, and this recipe is the result. I hope you enjoy it as much as I do!

SERVES 20 (change servings and units)

Ingredients

Directions

  1. 1
    Cook pasta as indicated on package. Rinse with cold water, drain, and set aside in large bowl.
  2. 2
    Combine water, olive oil, and dry Knorr pesto mix together in a small saucepan. Bring to boil over medium-high heat, stirring often.
  3. 3
    Lower heat to medium-low and simmer for 5 or more minutes, stirring occasionally.
  4. 4
    Peel and wash garlic. Chop finely and add to bowl with pasta.
  5. 5
    Wash tomatoes and slice lengthwise. Add to pasta.
  6. 6
    Dice black olives and add to pasta.
  7. 7
    Add basil to pasta and stir until all ingredients are well mingled.
  8. 8
    Pour sauce over pasta mixture and stir.
  9. 9
    Sprinkle Parmesan over pasta and stir well.
  10. 10
    Chill overnight for best results.

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Featured Reviews for This Recipe

From: dodgegirl

On Jul 15, 2009

I made this salad for the 4th of July and everybody just loved it. I used the tri colored rotini and I used the crushed garlic and basil in the jars. I omitted the black olives because not everybody likes them but next time I think I'll add them. It is a perfect salad to serve in hot weather - nothing to spoil in the heat. I think making it the day before and chilling it overnight is a main factor.

1 person found this review helpful

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