Pasta Salad with Pesto and Pan-Roasted Peppers
- 3 red peppers, cut into strips
- 6 cups farfalle (bow-tie pasta), uncooked
- 1/3 cup CLASSICO Basil Pesto di Genova
- 1/4 cup Kraft Zesty Italian Dressing
- 1/4 cup Kraft 100% Parmesan Shredded Cheese
- 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.
red peppers, farfalle, genova, italian dressing, cheese
Taken from www.kraftrecipes.com/recipes/pasta-salad-pesto-pan-roasted-peppers-171816.aspx (may not work)