Pesto Pasta Salad
Nutrition Facts
4 servings Serving Per Container
Serving size 1 serving
| Amount Per Serving | ||
|---|---|---|
|
Calories |
330 |
|
| % Daily Value* | ||
| Total Fat 16 g | 25% | |
| Saturated Fat 6 g | 29% | |
| Cholesterol 30 mg | 11% | |
| Sodium 250 mg | 10% | |
| Total Carbohydrate 27 g | 9% | |
| Dietary Fiber 6 g | 22% | |
| Sugars 2 g | ||
| Includes Added Sugars | % | |
| Protein 18 g | ||
| Vitamin D | % | |
|---|---|---|
| Calcium | 25% | |
| Iron | 2% | |
| Potassium | % | |
* The % Daily Value (DV) tells you how much a nutrient in a serving food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
- 1 ½ cup Green Lentil Pasta
- 2 ½ tbsp Pesto
- 1 tbsp Olive Oil
- 1/8 tsp Salt
- 1/8 tsp Black Pepper
- ¼ tsp Garlic Powder
- 1 tsp White Balsamic Vinegar
- ¾ cup Grape Tomatoes, halved
- ¾ cup Mozzarella Pearls
- 4 leaves Fresh Basil, chopped
Method of Preparation
Step 1
Bring a pot of water to a boil. Cook pasta according to directions on package. Tolerant Green Lentil pasta cooks for 8-10 minutes. Drain and let cool.
Step 2
In a separate bowl mix pesto, olive oil, salt/pepper, garlic powder, and balsamic vinegar.
Step 3
Add cooled pasta, tomatoes, mozzarella pearls and basil to a bowl.
Step 4
Add pesto mixture to the bowl.
Step 5
Toss and enjoy!
