• Pasta Salad with Pesto and Pan-Roasted Peppers

Pasta Salad with Pesto and Pan-Roasted Peppers

30 8 servings, 1 cup (250 mL) each
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Prep Time
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8 servings, 1 cup (250 mL) each

Pesto and pan-roasted red peppers give this quick-to-make pasta salad vibrant colour and flavour. Sprinkle with Parmesan and serve your happy crowd.

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What You Need

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Make It

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  • Cook and stir peppers in large nonstick skillet on high heat 7 min. or until crisp-tender; cool.
  • Meanwhile, cook pasta as directed on package, omitting salt. Rinse with cold water; drain. Place in large bowl.
  • Mix pesto and dressing. Add to pasta along with the peppers; mix lightly. Top with cheese.

Special Extra

Stir in 1/4 cup Oscar Mayer Bacon Bits just before serving.

Special Extra

Garnish with chopped fresh basil just before serving.


  • 8 servings, 1 cup (250 mL) each

Nutritional Information

Serving Size 8 servings, 1 cup (250 mL) each
Calories 300
% Daily Value
Total fat 10g
Saturated fat 2g
Cholesterol 5mg
Sodium 240mg
Carbohydrate 45g
Dietary fibre 3g
Sugars 4g
Protein 10g
Vitamin A 15 %DV
Vitamin C 100 %DV
Calcium 8 %DV
Iron 15 %DV

* 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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