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
