Cold Pesto Pasta Salad

Cold Pesto Pasta Salad
five_whole_stars
Click a Star to Rate This Recipe
Read Reviews or Write Your Own
Serves 1| Hands-On Time: | Total Time:

Ingredients

Directions

  1. Cook the pasta according to the package directions. Drain, rinse under cold water, and transfer to a medium bowl.
  2. Add the arugula, nuts, tomatoes and pesto and toss. Transfer to a plate and top with the cheese.
     
, February, 2007
See Nutritional Information for this recipe »

Nutritional Information

  • Per Serving
  • Calories 454
  • Fat 25g
  • Sat Fat 6g
  • Cholesterol 14mg
  • Sodium 319mg
  • Protein 17g
  • Carbohydrate 47g
  • Sugar 1g
  • Fiber 7g
  • Iron 4mg
  • Calcium 296mg
What does this mean? See Nutrition 101 .

Similar Recipes

Gemelli With Shrimp, Arugula, and Feta
Candied lemons on cake
Crispy Chicken Cutlet With Radicchio and Pear Salad

Quick Tip

Barilla Plus Multigrain Spaghetti
Dried pasta can stay in a cabinet or on a pantry shelf for a full year, even if the package has been opened.

Did you try this recipe? How did you like it?

View Earlier Comments

What's on Your Plate?

    Advertisement
    Cranberries

    FRESH PICK

    Cranberries

    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.
    Browse All Ingredients
    Roasted Tilapia, Potatoes, and Lemons

    RECIPE OF THE DAY

    Roasted Tilapia, Potatoes, and Lemons

    Browse All Recipes