Creamy pesto pasta salad
- Number of Servings: 12
Ingredients
16 oz. box elbow macaroni1/2 cup nonfat plain Greek yogurt1/2 cup mayonnaiseKnorr pesto sauce mix packet (0.5oz)1/2 yellow pepper, chopped1/2 red pepper, chopped1/2 green pepper, chopped 10 oz. baby bella mushrooms, sliced1 tablespoon olive oilSalt and pepper to taste
Cook pasta according to package directions, drain and rinse in cold water.
Heat oil in a frying pan on medium heat, add sliced mushrooms. Cook until tender, about 15 minutes.
In a small bowl, combine mayonnaise, yogurt and pesto sauce mix.
In a large bowl, add pasta, peppers, and sauce mixture, mix until all the pasta and veggies are coated. Use your now-empty small bowl to put your cooked mushrooms in, and put both bowls in the refrigerator for 15 minutes, or until the mushrooms have cooled. Once they do, mix into the salad. Add salt and pepper to taste.
Heat oil in a frying pan on medium heat, add sliced mushrooms. Cook until tender, about 15 minutes.
In a small bowl, combine mayonnaise, yogurt and pesto sauce mix.
In a large bowl, add pasta, peppers, and sauce mixture, mix until all the pasta and veggies are coated. Use your now-empty small bowl to put your cooked mushrooms in, and put both bowls in the refrigerator for 15 minutes, or until the mushrooms have cooled. Once they do, mix into the salad. Add salt and pepper to taste.
Nutritional Info Amount Per Serving
- Calories: 225.7
- Total Fat: 8.5 g
- Cholesterol: 2.5 mg
- Sodium: 154.9 mg
- Total Carbs: 31.9 g
- Dietary Fiber: 1.9 g
- Protein: 6.6 g
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