Skinny Pasta Pesto Caprese Salad with Artichokes and Olives
- Prep
- 0:10
- 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 Skinny Pasta Spaghetti. Mangia!
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reduced-fat pesto sauce3 Tbsp
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fresh lemon juice1 tsp
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fat free chicken broth1 Tbsp
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table salt¼ tsp
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black pepper¼ tsp
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WeightWatchers Skinny Pasta Konjac noodles, spaghetti shape (WW endorsed)1 bag(s), rinsed and drained
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fresh cherry tomato(es)1 cup(s), halved
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canned artichoke hearts without oil½ cup(s)
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part-skim mozzarella cheese½ cup(s), shredded, diced
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arugula½ cup(s), baby
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olive(s)5 large, kalamata, sliced
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basil2 Tbsp, chopped
- Whisk together pesto, lemon juice, broth, salt, and pepper.
- Combine Skinny Pasta, tomatoes, artichoke hearts, mozzarella cheese, and arugula in a large bowl.
- Pour pesto dressing over the top and toss to coat.
- Divide into two, 2 cup servings and garnish with olives and basil.