Description
The flavors are just so robust and hearty. Alongside some grilled chicken or steak, and you’ve got a beautiful meal that is super easy but guest worthy!
Ingredients
Scale
- 2 cups dry rotini pasta
- 3 tablespoons prepared basil pesto
- 1 cup fresh bruschetta sauce (Trader Joe’s)
- 2 handfuls greens (I used arugula)
- 1/2 cup crumbled feta
- 1/3 cup roasted salted pepitas
- Balsamic glaze for drizzling (to taste – about 2-3 tablespoons)
Instructions
- Bring a pot of well salted water to a boil and cook pasta according to directions. Drain the pasta and rinse with cold water.
- Toss the room temperature pasta with the basil pesto until well combined, then add 1 cup of the bruschetta sauce, leaving some of the oil in the container behind.
- Add two handfuls of greens and toss together.
- Spoon the pasta salad into a large bowl or platter and sprinkle crumbled feta and pepitas over the top. Drizzle with balsamic glaze according to taste.
- I like to serve this salad at room temperature, but leftovers keep well in the fridge for lunch the next day.
- Serves 6-8 as a side dish.
Nutrition
- Serving Size: 1 Serving
- Calories: 271
- Sugar: 5.4g
- Sodium: 289mg
- Fat: 16g
- Saturated Fat: 5.5g
- Unsaturated Fat: 8.8g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 8.9g
- Cholesterol: 21mg
