Creamy pesto pasta salad

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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Creamy pesto pasta salad calories by ingredient


Serving Size: Makes approx 12 one-cup servings Serving Size: Makes approx 12 one-cup servings
Number of Servings: 12


    16 oz. box elbow macaroni
    1/2 cup nonfat plain Greek yogurt
    1/2 cup mayonnaise
    Knorr pesto sauce mix packet (0.5oz)
    1/2 yellow pepper, chopped
    1/2 red pepper, chopped
    1/2 green pepper, chopped
    10 oz. baby bella mushrooms, sliced
    1 tablespoon olive oil
    Salt 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.