Ingredients
3
cups uncooked farfalle (bow-tie) pasta (6 ounces)
2
cups cubed cooked turkey breasts
1/2
cup basil pesto
1/2
cup coarsely chopped roasted red bell peppers
Sliced ripe olives, if desired
Preparation
Cook and drain pasta as directed on package in 3-quart saucepan.
Mix hot cooked pasta, turkey, pesto and bell peppers in same saucepan. Heat over low heat, stirring constantly, until hot.
Garnish with olives.
