| Total sodium per serving: 331mg |
Total calories per serving: 288 |
Servings: 6 |
Prep time: 5 min Cook time: 12 min Total time: 17 min
Ingredients:
- 8 oz farfalle pasta (butterflies/bow ties)
- 1 tbsp homemade low sodium basil pesto (recipe on website)
- 1/4 cup Zesty Italian dressing (recipe on website)
- 4 pepperettes, thinly sliced (used Schneiders 270mg sodium each)
- 1/2 cup shredded Swiss & Gruyere cheese (Trader Joe’s)
- 2 tbsp grated Parmesan cheese (Trader Joe’s)
- 1 medium tomato, diced
- Sliced black olives (optional, not added in to values (5/90mg)
Directions:
1. Boil unsalted water in large saucepan and cook the pasta according to directions on the package.
2. When the pasta is cooked to the al dente stage, remove from the stove, drain, rinse with cold water and set aside in a large bowl to cool completely.
3. Thinly slice the pepperettes and add to the cooled pasta.
4. Add the pesto, the Zesty Italian dressing, the cheeses and diced tomato to the bowl. Stir well so that all is covered with the dressing.
5. Cover and place in refrigerator to keep cool until time to serve. This salad keeps well for 2-3 days after making.
6. When serving, sprinkle with some sliced black olives, if desired.
Makes 6 servings, each serving has 288 calories, 331mg sodium, 32.6g carbohydrates with the ingredients used.
Original recipe found at lifeinthelofthouse.com, rewritten and adapted for low sodium.
