5-Ingredient Pesto Pasta Salad

Site for original Recipe before changes: www.skinnyms.com

Ingredients

  • 1 pound whole wheat rotini pasta, cooked and cooled
  • 1/3 cup pesto
  • 1 (12 ounce) jar roasted red peppers, drained chopped small
  • 1 1/2 cups low-fat provolone cheese, cut into small cubes
  • 2 cups baby spinach
  • 1 oz Boar’s Head Pepperoni

Directions

  1. Toss the pasta and the pesto making sure the pasta is well coated in the pesto. Stir in the remaining ingredients. Let sit, refrigerated, for 30 minutes before serving. Enjoy!
Nutrition Facts
Servings 8.0
calories 406
Total Fat 18 g 27 %
Saturated Fat 7 g 33 %
Monounsaturated Fat 3 g
Polyunsaturated Fat 0 g
Trans Fat 0 g
Cholesterol 42 mg 14 %
Sodium 539 mg 22 %
Potassium 41 mg 1 %
Total Carbohydrate 45 g 15 %
Dietary Fiber 2 g 9 %
Sugars 4 g
Protein 18 g 35 %
Vitamin A 29 %
Vitamin C 40 %
Calcium 1 %
Iron 11 %