Salami-Pesto Fusilli

Salami-Pesto Fusilli

Looking for a fast Italian dinner? This five-ingredient dish is the perfect choice.

Prep Time

20

Minutes

Total Time

20

Minutes

Makes

4

servings

2
cups uncooked fusilli pasta (8 oz)
1
container (7 oz) refrigerated basil pesto
1 1/2
cups quartered cherry tomatoes
5
oz hard salami, cut into 1/2-inch cubes (about 1 cup)
2/3
cup shredded Parmesan cheese
  1. Cook and drain pasta as directed on package.
  2. In large bowl, toss hot pasta with pesto, tomatoes and salami. Sprinkle with cheese.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Use any small pasta shape, such as gemelli, rotini or cavatappi, instead of the fusilli.
Genoa and cotto are among the best-known Italian salamis. Genoa is made of pork and veal, seasoned with garlic, pepper and red wine. Cotto is made of pork and beef, seasoned with garlic and studded with peppercorns. Use your favorite salami in this recipe.

Nutrition Information:

1 Serving (1 Serving (1 1/2 Cups))
  • Calories 730
    • (Calories from Fat 390),
  • Total Fat 43g
    • (Saturated Fat 13g,
    • Trans Fat 1/2g),
  • Cholesterol 55mg;
  • Sodium 1640mg;
  • Total Carbohydrate 56g
    • (Dietary Fiber 5g,
    • Sugars 5g),
  • Protein 29g;
Percent Daily Value*:
    Exchanges:
    • 3 1/2 Starch;
    • 0 Fruit;
    • 0 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 1 Vegetable;
    • 0 Very Lean Meat;
    • 0 Lean Meat;
    • 1 High-Fat Meat;
    • 5 1/2 Fat;
    Carbohydrate Choices:
    • 4;
    *Percent Daily Values are based on a 2,000 calorie diet.