Creamy Pesto Pasta Salad
This pasta salad is easy to make and tastes scrumptious with sun-dried tomatoes and a creamy pesto sauce.
Servings: 8 people
Calories: 190kcal
Ingredients
- 12 ounces whole-wheat rotini pasta optional penne or ziti
- 1 cup Greek yogurt low-fat, plain (I used 2% which is reflected in the nutritional data)
- 1/2 cup pesto click for Basil & Spinach Pesto recipe
- 3/4 cups sun-dried tomatoes packed in olive oil and drained, coarsely chopped
Instructions
- Cook pasta according to package directions, drain, rinse with cold water and chill. Combine yogurt with pesto, add to cold pasta and toss to coat. Add sun-dried tomatoes and toss to coat. Refrigerate until ready to serve. Add fresh basil leaves for garnish.
Notes
We prefer to serve our pasta salad immediately or soon after preparing because the olive oil, in the pesto, tends to get thick after several hours in the fridge.
Tip: When chopping sun-dried tomatoes, discard the ends which tend to be tough.
Nutrition
Serving: 1cup | Calories: 190kcal | Carbohydrates: 14g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 97mg | Fiber: 2g | Sugar: 3g |
| SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6
SmartPoints (Freestyle): 6