Great for a meatless meal! You can serve this dish hot or cold!
serves 8 ( about 1-1/4 c. = 7 points +)
- 1 roasted red bell pepper, chopped
- 4 oz. chopped black olives
- 1/2 c. refrigerated pesto sauce
- 4 Roma tomatoes, seeded and diced
- 1 can ( 15 oz) artichoke hearts, not packed in oil, drained
- 8 oz. uncooked penne pasta
- 1/4 c. grated Parmesan cheese
- 3 oz. part-skim mozzarella, diced
Cook pasta until al dente. Drain.
Meanwhile, combine red pepper, olives, tomatoes and artichoke hearts in a large bowl. Add drained pasta, pesto, Parmesan and mozzarella. Toss to coat.