Pesto and pan-roasted red peppers give this quick-to-make pasta salad vibrant colour and flavour. Sprinkle with Parmesan and serve your happy crowd.
What do I need ?
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
3 red peppers, cut into strips
6 cups farfalle (bow-tie pasta), uncooked
1/3 cup Classico Basil Pesto di Genova
1/4 cup Kraft Zesty Italian Dressing
1/4 cup Kraft 100% Parmesan Shredded Cheese
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How do I make it ?
Cook and stir peppers in large nonstick skillet on high heat 7 min. or until crisp-tender; cool.
Meanwhile, cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
Mix pesto and dressing. Add to pasta along with the peppers; mix lightly. Top with cheese.
Kraft Kitchen Tips!
Stir in 1/4 cup Oscar Mayer Bacon Bits just before serving.
Garnish with chopped fresh basil just before serving.
Calories From Fat
% Daily Value
Total fat 10 g
Saturated fat 2 g
Cholesterol 5 mg
Sodium 240 mg
Total carbohydrate 45 g
Dietary fibre 3 g
Sugars 4 g
Protein 10 g
8 servings, 1 cup (250 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.