Description
This quick and easy pesto pasta salad is a crowd-favorite, featuring whole wheat pasta tossed with aromatic basil pesto, roasted red peppers, creamy mozzarella, and peppery arugula.
Ingredients
Scale
- 1 pound dry whole wheat pasta
- 1 (12-ounce) jar roasted red peppers, drained and chopped
- 1 (6-ounce) jar basil pesto
- 1 ball fresh mozzarella cheese, diced
- 3 handfuls fresh arugula
Instructions
- Step: Cook pasta in a large stockpot of generously-salted boiling water al dente, according to package instructions.
- Step: Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
- Step: In a large serving bowl, toss pasta with the remaining ingredients until combined.
- Step: Serve immediately, or refrigerate in a sealed container for up to 3 days.
Notes
Ensure the pasta is rinsed well under cold water to stop the cooking process and prevent clumping for a perfect chilled salad texture.
- Prep Time: PT5M
- Cook Time: PT10M
- Category: Salad
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 450 mg
- Fat: 16 g
- Saturated Fat: 4 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 7 g
- Protein: 14 g
- Cholesterol: 20 mg
Keywords: pasta salad, pesto, vegetarian, 5-ingredient, easy side dish, italian