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Creamy Italian Pesto Pasta Salad
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Creamy Italian Pesto Pasta Salad

3 Hr(s) 20 Min(s)
20 Min(s) Prep
3 Hr(s) Cook
Wow the whole family with a Creamy Italian Pesto Pasta Salad. Adding Parmesan cheese emphasizes that rich, Italian flavor.
What You Need
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12 servings
Original recipe yields 12 servings
3 cups mini penne pasta, uncooked
3/4 cup PHILADELPHIA Olive with Red Bell Pepper Cream Cheese Spread
1/4 cup CLASSICO Traditional Basil Pesto Sauce and Spread
1/4 cup milk
1 pkg. (6 oz.) baby arugula, chopped
2 cups grape tomato es, halved
1 cup jarred roasted red pepper strips, drained
1 pkg. (4 oz.) KRAFT Shaved Parmesan Cheese
1/2 cup toasted pine nuts
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Let's Make It
1
Cook pasta as directed on package, omitting salt.
2
Drain pasta; place in large bowl. Add cream cheese spread, pesto sauce and milk; toss until smooth and evenly coated. Add arugula, tomatoes and peppers; mix lightly.
3
Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.
Kitchen Tips
Tip 1
Substitute
Substitute ATHENOS Crumbled Reduced Fat Feta Cheese for the Parmesan cheese.
Tip 2
Variation
Substitute PHILADELPHIA 1/3 Less Fat than Cream Cheese and 2 Tbsp. chopped pimento-stuffed green olives for the PHILADELPHIA Olive Cream Cheese Spread.
Nutrition
Calories
250
Calories From Fat
0
% Daily Value*
Total Fat 11g
14%
Saturated Fat 4g
20%
Trans Fat 0g
Cholesterol 15mg
5%
Sodium 360mg
16%
Total Carbohydrates 28g
10%
Dietary Fibers 2g
7%
Sugars 4g
8%
Protein 10g
20%
Vitamin A
35%
Vitamin C
30%
Calcium
15%
Iron
10%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
12 servings
* 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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