*Easy Pesto Pasta Salad

By á-470

Donna Diegel Providence Food Examiner

Ingredients

• 1 pound bow tie or spiral pasta, cooked al dente and drained
• 1 cup salad dressing, Italian, Sweet & Sour or Vidalia Onion dressing
• 3 Tablespoons fresh or prepared basil pesto in oil
• 1/3 cup finely chopped red onion
• 1 red, yellow or green pepper, chopped
• 1 cup or 2 large Roma tomatoes, chopped
• 1 cup black olives, sliced
• 2 Tablespoons Mrs Dash Garlic & Herb or similar salt-free seasoning
• 2 Tablespoons shredded Parmesan cheese, optional

Details

Servings 8
Preparation time 15mins
Cooking time 15mins

Preparation

Step 1

Cook pasta, rinse in cold water, drain and set aside to cool.
Mix salad dressing and pesto together and pour over the pasta, mixing with pasta fork to coat.
Gently fold in remaining ingredients except the Parmesan cheese.
Sprinkle Parmesan cheese over the top and serve.
Refrigerate leftovers.

*see recipe for basil pesto