Tri-Color Pesto Rotini

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


uncooked multi-coloured rotini

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, or to taste

black pepper

tsp, 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.)
  4. Learn more about our Cook Once, Eat All Week Series.


Throw it together while your Layered Mexican Chicken bakes during our Cook Once, Eat All Week series.

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