Wow the whole family with a Creamy Italian Pesto Pasta Salad. Adding Parmesan cheese emphasizes that rich, Italian flavor.
What You Need
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
Add To Shopping List
Let's Make It
Cook pasta as directed on package, omitting salt.
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.
Refrigerate 3 hours or until chilled. Stir in Parmesan and nuts just before serving.
Substitute ATHENOS Crumbled Reduced Fat Feta Cheese for the Parmesan cheese.
Substitute PHILADELPHIA 1/3 Less Fat than Cream Cheese and 2 Tbsp. chopped pimento-stuffed green olives for the PHILADELPHIA Olive Cream Cheese Spread.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.