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Pasta Salad with Zesty Pesto and Pan-Roasted Peppers

Prep Time
Total Time

8 servings, 1 cup each

Pesto and pan-roasted red peppers give this quick-to-make pasta salad vibrant color and flavor. Sprinkle with Parmesan and serve your happy crowd.

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What You Need

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Make It

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  • Cook and stir peppers in large nonstick skillet on high heat 7 min. or until crisp-tender; cool.
  • Meanwhile, cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
  • Mix pesto and dressing. Add to pasta along with the peppers; mix lightly. Top with cheese.

Special Extra

Stir in 6 slices cooked and crumbled OSCAR MAYER Bacon just before serving.

Special Extra

Garnish with chopped fresh basil just before serving.


  • 8 servings, 1 cup each

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 3 Carb Choice

Diet Exchange

  • 3 Starch
  • 1 Fat

Nutrition Bonus

In addition to the red peppers livening up the color and flavor of this five-ingredient pasta salad, they also add an excellent source of both vitamins A and C.

Nutritional Information

Serving Size 8 servings, 1 cup each
Calories 290
Total fat 7g
Saturated fat 1.5g
Cholesterol 5mg
Sodium 250mg
Carbohydrate 47g
Dietary fiber 3g
Sugars 4g
Protein 10g
% Daily Value
Vitamin A 30 %DV
Vitamin C 50 %DV
Calcium 6 %DV
Iron 10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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