This lightened-up pesto pasta salad is chock-full of vibrant colors and good-for-you veggies, including roasted red peppers, basil, and arugula. Perfect for a light but filling lunch, or a picnic in the sunshine!
Prep time: 15 minutes
Cook time: 15 minutes
11 oz whole wheat pasta
13 oz roasted red peppers, drained, sliced
1/3 cup basil pesto (we used Compagnia Sanremo Pesto)
1 (125g) mozzarella ball, chopped
4 oz arugula
Sea salt and black pepper, to taste
- Cook pasta according to package directions. When done, drain and rinse under cold water until fully cooled. Transfer to a large bowl.
- Add the red peppers, pesto, mozzarella and arugula to the bowl. Toss to combine. Season pesto pasta salad with a pinch of salt and pepper and serve.
Nutrition Info (per serving)
Total Fat: 13g
Total Carbs: 66g