I'm playing along with Think Tank Momma's Share a Spoon this week. Go here to check her out and get some delish recipes.
The theme this week is lunch. Often, MB and I eat a big meal for our lunch because of our schedules. Occasionally, when I'm on day shift, we can eat normal lunch like meals. This is one of my favorite pasta salad recipes. It's nice and light with a lot of flavor. It's quite a hit at cookouts too. It's also a Weight Watchers recipe.
Tri-Color Pesto Rotini
2 pounds uncooked multi colored rotini
2 medium carrots, diced
1 medium green pepper, diced.
1 medium sweet pepper, diced
1/4 cup sun-dried tomatoes, with oil, diced
1/2 cup store bought pesto sauce, made with basil
1/4 cup chicken broth
1/8 tsp table salt, or to taste
1/8 tsp black pepper, or to taste
Cook pasta according to package directions, drain and transfer to a large bowl.
Add carrots, bell peppers and tomatoes.
In a small bowl, whisk together pesto and broth. Add mixture to pasta and stir to coat, season to taste with salt and pepper. Serve warm or at room temperature.
This dish will last up to 1 week in the refrigerator.
You can substitute the pasta for couscous if you like.