5.0 from 54 votes
Pesto Pasta Salad with Bell Peppers and Peas
Perfect for any time of day, this recipe delivers great flavor effortlessly.
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 10
Calories: 256 kcal
Course:
Salad
Cuisine:
Italian
Ingredients
- 1 pound DeLallo short pasta noodle such as penne, sprialli, or fusilli
- 2 cups frozen peas
- 1 red bell pepper , cored and diced
- 1 green bell pepper , cored and diced
- 1 .35 oz jar DeLallo traditional basil pesto sauce
- ¼ cup DeLallo Extra Virgin Olive Oil
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- ¼ cup freshly grated Parmesan cheese
Instructions
- Cook the pasta in salted water according to package directions minus 2 minutes. Before draining, add the frozen peas to the hot water for 1 minute. Dump the pasta and peas into a colander, rinse lightly with cool water, and set aside to cool.
- Add the pasta and peas to a large bowl with the bell peppers. In a small bowl, mix the basil pesto sauce and olive oil to combine. Pour over the pasta and season with the kosher salt and black pepper. Toss to coat, adding more olive oil if the sauce is too thick. Sprinkle with Parmesan cheese and serve.
Cup of Yum
Notes
- The pesto pasta salad can be made a day ahead of serving and will last in the refrigerator for 3-4 days.
Nutrition Information
Calories
256kcal
(13%)
Carbohydrates
40g
(13%)
Protein
9g
(18%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Cholesterol
2mg
(1%)
Sodium
279mg
(12%)
Potassium
218mg
(6%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
658IU
(13%)
Vitamin C
36mg
(40%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 256
% Daily Value*
| Calories | 256kcal | 13% |
| Carbohydrates | 40g | 13% |
| Protein | 9g | 18% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 279mg | 12% |
| Potassium | 218mg | 5% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 658IU | 13% |
| Vitamin C | 36mg | 40% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.