Salami-Pesto Fusilli

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

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

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.

Expert Tips

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

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (1 1/2 Cups)
Calories
730
(
Calories from Fat
390),
% Daily Value
Total Fat
43g
43%
(Saturated Fat
13g,
13%
Trans Fat
1/2g
1/2%
),
Cholesterol
55mg
55%;
Sodium
1640mg
1640%;
Total Carbohydrate
56g
56%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
8%;
Calcium
40%;
Iron
25%;
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.