Photo of Pesto pasta caprese salad with artichokes and olives by WW

Pesto pasta caprese salad with artichokes and olives

7
7
7
SmartPoints® value per serving
Total Time
10 min
Prep
10 min
Serves
2
Difficulty
Easy
Combine the best parts of your favorite Italian dishes — gooey mozzarella, savory artichoke and olive, comforting pesto, and fresh vegetables and herbs — all atop a package of hearty spaghetti. Mangia! Ready in only ten minutes, this wonderful pasta salad is a shoo-in for busy weeknights when dinner time turnaround is super tight. Pop it in a portable container and enjoy at the kids game or practice in place of a fast drive-thru meal. To make this for an office lunch, layer the pasta and salad items with the arugula on top, to keep it from getting soggy. Keep the dressing separate until you are ready to eat then toss, and enjoy!

Ingredients

reduced-fat pesto sauce

3 Tbsp

fresh lemon juice

1 tsp

fat free chicken broth

1 Tbsp

table salt

¼ tsp

black pepper

¼ tsp

WeightWatchers Skinny Pasta Konjac noodles, spaghetti shape (WW endorsed)

1 bag(s), rinsed and drained

fresh cherry tomato(es)

1 cup(s), halved

canned artichoke hearts without oil

½ cup(s)

part-skim mozzarella cheese

½ cup(s), shredded, diced

arugula

½ cup(s), baby

olive(s)

5 large, kalamata, sliced

basil

2 Tbsp, chopped

Instructions

  1. Whisk together pesto, lemon juice, broth, salt, and pepper.
  2. Combine Skinny Pasta, tomatoes, artichoke hearts, mozzarella cheese, and arugula in a large bowl.
  3. Pour pesto dressing over the top and toss to coat.
  4. Divide into two, 2 cup servings and garnish with olives and basil.

Notes

Yields - Serves 2 – 2 cup servings

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