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Easy Pesto Pasta Salad with Olives and Roasted Red Peppers

Kalyn's Kitchen
  • 0 minutes
  • Serves 4 to 6


12 oz

Dreamfields or whole wheat Rotini pasta

1 can

black olives, drained well, then cut in half

12 oz

jar roasted red bell pepper, drained well and diced

1/3 cup

vinaigrette dressing (I used Newman’s Own Olive Oil and Vinegar Dressing, but use any vinaigrette with less than 3 grams of sugar per serving for South Beach Diet)

, but you can use purchased basil pesto as well)

1/4 cup

freshly grated parmesan cheese

salt and fresh ground black pepper