Cook pasta according to package directions; drain and keep warm.
Meanwhile remove pot roast from package; transfer gravy to large saucepan. Cut pot roast into 1/2-inch pieces; add to saucepan. Reserve 1 tablespoon each olives and bell pepper strips; set aside.
Add tomatoes to saucepan; bring just to a simmer. Stir in pesto and remaining olives; simmer 7 minutes. Stir in remaining pepper strips and pepper; simmer 5 minutes. Combine beef mixture and pasta in serving bowl; toss well. Top with reserved olives and pepper strips.
Nutrition information per serving: 519 Calories; 198.9 Calories from fat; 22.1g Total Fat (5.6 g Saturated Fat; 0.2 g Trans Fat; 0.5 g Polyunsaturated Fat; 0.1 g Monounsaturated Fat;) 53 mg Cholesterol; 937 mg Sodium; 56 g Total Carbohydrate; 9.2 g Dietary Fiber; 25 g Protein; 3.5 mg Iron; 500 mg Potassium; 5.3 mg NE Niacin; 0.3 mg Vitamin B6; 2.4 mcg Vitamin B12; 5.4 mg Zinc; 43.6 mcg Selenium; 82.7 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Niacin, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin B6, and Choline.