Ingredients

	2 pound(s) uncooked multi-colored rotini
	2 medium carrot(s), diced
	1 medium green pepper(s), diced
	1 medium sweet red pepper(s), diced
	1/4 cup(s) sun-dried tomatoes, with oil, diced
	1/2 cup(s) store-bought pesto sauce, made with basil
	1/4 cup(s) canned chicken broth, reduced sodium or water
	1/8 tsp table salt, or to taste
	1/8 tsp black pepper, or to taste

Instructions

• 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. Yields about 1 1/3 cups per serving. (Note: This dish will last up to 1 week in the refrigerator. You may substitute 2 pounds of couscous for the pasta, if desired. Cook the couscous as directed and follow from step 2.)
  
  
• Learn more about our Cook Once, Eat All Week Series.