Pasta salad with sun-dried tomatoes, artichokes, and parmesan
Salad with pesto, prosciutto, bell peppers, and artichokes.
Reviewed by Editorial Team of Kiwilimón
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2 comentarios
Ingredients
6
Servings
- 1 cup bell pepper, medium without oil and cut into strips
- 1/3 cups pesto, store-bought
- slices prosciutto, chopped
- 1 can sun-dried tomatoes, without oil and cut into strips
- 1 can artichoke heart, cut into quarters
- 2 cups rigatoni pasta, (ideally whole grain)
- 1/2 cups Parmesan cheese
- 1/4 cups pine nuts
Preparation
40 mins
0 mins
Low
- Mix the pesto, chopped prosciutto, tomatoes, bell peppers, and artichokes.
- Cook the pasta as directed on the package, without salt and fat.
- Add the pasta to the pesto mixture and finish by sprinkling parmesan cheese.
- Serve immediately.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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