Block
Pasta Salad
Pasta · 5 min
Ingredients
- whole wheat pasta
- 3 lb
- roasted red peppers drained and roughly chopped
- 3 (12 oz) can
- basil pesto
- 2 1/4 cup
- fresh mozzarella diced
- 3 ball
- arugula
- 9 handfuls
- salt
- to taste
Method
- 01Cook pasta in salted boiling water al dente per package instructions. Drain and rinse under cold water until no longer hot.10 min
- 02In a large bowl, toss pasta with roasted peppers, pesto, mozzarella, and arugula until combined.
- 03Serve immediately or refrigerate in a sealed container up to 3 days.