Ingredients35 m servings 259 cals
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain.
- Prepared zesty Italian dressing according to package directions.
- In a large bowl, toss together pasta, tomatoes, artichoke hearts, black olives, green olives and cheese. Pour dressing over all, add pesto, and stir until evenly coated. Refrigerate or serve immediately.
Per Serving: 259 calories; 10 g fat; 30.5 g carbohydrates; 13 g protein; 16 mg cholesterol; 881 mg sodium. Full nutrition
ReviewsRead all reviews 9
I used penne pasta. The recipe contains a bit too much oil. Next time I will use less olive oil in the salad dressing but add more pesto.
My husband loved this salad. As other reviewers suggested, I added the salad dressing to taste. I also added an extra can of artichokes. This is a great recipe for a summer potluck.
Yummy! I made this just as described. So good! I will make this next month for my family reunion. I can't wait to share it!
This was great! Very light and fresh pasta salad. I gave it four stars since I didn't follow the recipe exactly. At the last minute I realized I didn't have an Italian dressing packet so I upped...
Very yummy pasta salad. I just put the dressing on to taste. Glad I tried this recipe. Usually I'm scared by any recipe with "surprise" in the name!
A good salad. Like others said, reduce the salad dressing as it really doesn't need a lot. I let it sit in the refrigerator for a few hours to marinate.
Pasta salads normally don't go over very well in our family, but I needed something special for a Memorial Day gathering of newly discovered relatives. It was my first time for this salad and e...
Yummy dish! I made this without adding the salad dressing mix and substituted the black and green olives with kalamata olives because that’s what I had in hand. Fast easy dinner, thanks for the ...