Pesto garden vegetable pasta salad

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 221.9
  • Total Fat: 12.3 g
  • Cholesterol: 5.0 mg
  • Sodium: 533.8 mg
  • Total Carbs: 20.3 g
  • Dietary Fiber: 5.6 g
  • Protein: 6.7 g

View full nutritional breakdown of Pesto garden vegetable pasta salad calories by ingredient
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Delicious summer favourite! Delicious summer favourite!
Number of Servings: 12


    8oz. Healthy Harvest whole wheat rotini pasta
    1 c. DiGiorno basil pesto
    2 c. fresh cherry tomatoes, halved
    1 c. uncooked yellow summer squash, cut into julienne strips
    1 c. uncooked zucchini, cut into julienne strips
    32 jumbo black olives
    2 c. Goya white (cannellini) beans, rinsed and drained
    Freshly ground black pepper to taste


Cook pasta according to package directions. Rinse in cold water; drain well and stir in pesto. Slice squash and zucchini into matchstick-size pieces; halve cherry tomatoes; and rinse & drain white beans and olives. In a large bowl, combine all vegetables. Add pasta/pesto and mix well. Season with black pepper, if desired. Refrigerate for at least one hour to allow flavours to combine. Yields approximately twelve 2/3c. side dish servings.

Number of Servings: 12

Recipe submitted by SparkPeople user FLAMINGOFEET.

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