Tri-Color Pesto Rotini - cooking recipe

Ingredients

2 lbs uncooked rotini tri-colored pasta
2 carrots, diced
1 green pepper, diced
1 sweet red pepper, diced
1/4 cup sun-dried tomato, with oil, diced
1/4 cup black olives
1/2 cup buitoni pesto sauce, made with basil
1/4 cup canned reduced-sodium chicken broth or 1/4 cup water
1/8 teaspoon table salt (to taste)
1/8 teaspoon black pepper (to taste)

Preparation

Cook pasta according to package directions; drain and transfer to a large bowl.
Add carrots, olives, bell peppers and tomatoes.
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.