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.
What You Need
Original recipe yields 8 servings
3 red pepper s, cut into strips
1 lb. farfalle (bow-tie pasta), uncooked
1/3 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup KRAFT Zesty Italian Dressing
1/4 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
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.
Stir in 6 slices cooked and crumbled OSCAR MAYER Bacon just before serving.
Garnish with chopped fresh basil just before serving.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 47g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1 cup each
* 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.