Pasta Salad

Ingredients

whole wheat pasta

2 lb

roasted red peppersdrained and roughly chopped

2 (12 oz) can

basil pesto

Veganbasil pestouse vegan pesto (no cheese or eggs)

1 1/2 cup1 1/2 cup

fresh mozzarelladiced

Veganmarinated tofu drained and diced

2 ball16 oz

arugula

6 handfuls

salt

to taste

Method

1. 01Cook pasta in salted boiling water al dente per package instructions. Drain and rinse under cold water until no longer hot.10 min
2. 02In a large bowl, toss pasta with roasted peppers, pesto, mozzarella, and arugula until combined.
3. 03Serve immediately or refrigerate in a sealed container up to 3 days.

Fits

• Vegetarian