Photo of Tri-Colour Pesto Rotini by WW

Tri-Colour Pesto Rotini

PersonalPoints™ per serving
Total Time
30 min
18 min
12 min
The use of store-bought pesto sauce makes this dish a snap.


Uncooked ziti

2 pound(s)

Uncooked carrot(s)

2 medium, diced

Green pepper(s)

1 medium, diced

Sweet red pepper(s)

1 medium, diced

Drained sun-dried tomatoes in oil

¼ cup(s), diced

Store-bought pesto sauce

½ cup(s), made with basil

Canned chicken broth

¼ cup(s), reduced sodium or water

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste


  1. Cook pasta according to package directions; drain and transfer to a large bowl.
  2. Add carrots, bell peppers and tomatoes.
  3. 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.)