Cold pasta salad with tomatoes and black olives
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
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)
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: 10
Recipe submitted by SparkPeople user MELTEA43.
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: 10
Recipe submitted by SparkPeople user MELTEA43.
Nutritional Info 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
Member Reviews