Tri-Color Pesto Rotini

By melissawelch

Ingredients

• 2 - 2 lbs uncooked rotini tri-colored pasta
• 2 - 2 carrots, diced
• 1 - 1 green pepper, diced
• 1 - 1 sweet red pepper, diced
• 1/4 - 1/4 cup sun-dried tomato, with oil, diced
• 1/4 - 1/4 cup black olives
• 1/2 - 1/2 cup buitoni pesto sauce, made with basil
• 1/4 - 1/4 cup canned reduced-sodium chicken broth or water
• 1/8 - 1/8 teaspoon table salt (to taste)

Preparation

Step 1

1. Cook pasta according to package directions; drain and transfer to a large bowl.
2. Add carrots, olives, bell peppers and tomatoes.
3. In a small bowl, whisk together pesto and broth.
4. Add mixture to pasta and stir to coat, season to taste with salt and pepper.
5. Serve warm or at room temperature.