Recipe Junction

Our Favorite Recipes'

Pesto Pasta Salad

This pasta salad is already very healthy, but there's too much fat. I have another way to get the same flavor without too much work.

You can use your favorite shape of pasta. A good general rule is to cut all the vegetables approximately the same size as the pasta. This makes a very large bowl of pasta salad.

8 servings

• 2 carrots, chopped
• 1 head broccoli, chopped
• 1 pound pasta, cooked
• 1 zucchini, chopped
• 1 bunch green onions, chopped
• 2 tomatoes, diced
• 1 red bell pepper, chopped
• 4 ounces salami or pepperoni, chopped
• 2 cups garbanzo beans
• 1/2 cup premade pesto sauce

Steam the carrots and broccoli. In a large bowl, combine the steamed vegetables with the pasta, zucchini, green onions, tomato, red pepper, salami and garbanzo beans. Add the pesto sauce and toss to coat the salad evenly with the pesto.

Per serving: 521 calories, 24 g fat, 15 mg cholesterol, 786 mg sodium, 62 g carbohydrates, 19 g protein, 9 g fiber.

Prior | Submit your recipe | Next

Add to Your Social Bookmarks: Del.icio.us Digg Furl Reddit Simpy Spurl Y! MyWeb - StumbleUpon