Comida Kraft
Recipe Box

Pesto Pasta Toss

Prep Time
5
min.
Total Time
17
min.
Servings

6 servings, 1-1/3 cups each

Cooked bow-tie pasta is tossed with pesto, feta cheese and roasted red peppers for a tasty dish that can be served either hot or cold.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Cook pasta as directed on package; drain.
  • Toss with remaining ingredients.

Serving Suggestion

Serve with a mixed green salad and a piece of your favorite fresh fruit for dessert.

Make Ahead

This pasta can also be enjoyed cold. Prepare as directed; cover. Refrigerate several hours or until chilled.

Servings

  • 6 servings, 1-1/3 cups each

Nutritional Information

Serving Size 6 servings, 1-1/3 cups each
AMOUNT PER SERVING
Calories 560
Total fat 26g
Saturated fat 9g
Cholesterol 35mg
Sodium 810mg
Carbohydrate 60g
Dietary fiber 2g
Sugars 4g
Protein 20g
% Daily Value
Vitamin A 30 %DV
Vitamin C 20 %DV
Calcium 25 %DV
Iron 20 %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.

Ratings & Reviews

Rated 5 out of 5 by from I made this a couple of nights after the foil bag chicken and artichoke dish so I just added the... I made this a couple of nights after the foil bag chicken and artichoke dish so I just added the extra artichokes, pesto, and mushrooms that I had laying around. I also substituted tomatoes for red peppers because that was what I had on hand. Everyone loved it, even my 3 year old daughter.
Date published: 2006-09-16
Rated 5 out of 5 by from Absolutely wonderful! Absolutely wonderful! A hit every time. And so easy! We add chicken and sundried tomatoes as well, and we also buy the tomato and basil flavored Athenos feta cheese. The sundried tomatoes go really well in combination with the red peppers. We'll never make it again without them!
Date published: 2010-10-15
Rated 5 out of 5 by from My 16 yr. My 16 yr. old son doesn't want to eat pasta any other way!! This is his new favorite - forget spaghetti! Also served it to guests this weekend -they loved it and asked for the recipe. I would highly recommend this recipe to others.
Date published: 2003-09-02
Rated 5 out of 5 by from Yummy! Yummy! Served this cold for a special lunch I hosted and was a hit. Seems fancy but is really simple. Will add either chicken or tuna next time. Usually add tomatoes instead of red peppers too 'cause that's what I have.
Date published: 2009-08-10
Rated 4 out of 5 by from This is very good. This is very good. Looks and tastes like it came from the deli - sophistocated. Unfortunately a couple of the measurements seem to differing from the sizes of jars avaiable so I had to by two.
Date published: 2009-05-01
Rated 4 out of 5 by from I served it cold exactly as the recipe details & it sure was a hit. I served it cold exactly as the recipe details & it sure was a hit. If you take it to work as lunch leftovers, be sure to bring something for your breath as this is a bit potent.
Date published: 2007-09-14
Rated 5 out of 5 by from I had to use tomatoes since I didnt have any peppers on hand. I had to use tomatoes since I didnt have any peppers on hand. It was really good. I even ate it cold the next day which was even better since it marinated for a while.
Date published: 2006-05-15
Rated 4 out of 5 by from I added kalamata olives and sun dried tomatoes. I added kalamata olives and sun dried tomatoes. Loved it. I liked it better as a warm dish, but cold was still tasty. Try adding capers, yum!!!
Date published: 2011-07-13
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