This quick and easy pesto pasta salad is always a crowd-favorite!
1 lb (dry) penne pasta
12 oz jar roasted red peppers, drained and roughly chopped
6 oz jar basil pesto (about 3/4 cup)
1 ball fresh mozzarella cheese, diced
3 handfuls fresh arugula
- Cook pasta in a large stockpot of generously-salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
- In a large serving bowl, toss pasta with the remaining ingredients until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.
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