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Farfalle Salad

5 faves
Nutrition per serving    (USDA % daily values)
CAL
296
FAT
29%
CHOL
25%
SOD
22%

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Ingredients for 8 servings

1 each yellow and red bell pepper, stemmed, cored, and diced (1/4 inch)

1 medium-sized red onion, diced (1/4 inch)

1 cup frozen peas, thawed and cooked in boiling water for 3 minutes

3 scallions, thinly sliced

1/2 cup chopped pitted black olives

1 tablespoon olive oil

1 pound farfalle pasta

1 cup prepared pesto

1/4 cup freshly grated Parmesan cheese

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