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10 oz. uncooked rotini pasta
7 oz. refrigerated pesto
1/4 cup sliced black olives
1/4 cup sliced pimiento-stuffed olives
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspooon pepper
7 oz. jar roatsted red bell pepers, drained and cut into 1/2 inch strips
1/2 cup chopped walnuts

Cook and drain pasta. Rinse with cold water; drain.

Toss pasta and pesto in large bowl. Stir in remaining ingredients except walnuts.

Cover and refrigerate 1-2 hours to blend flavors.

Sprinkle with walnuts just before serving.

Serves 6.