5-Ingredient Pesto Pasta Salad

(from castro15’s recipe box)

Categories: Sides

Ingredients

  • 1 pound (dry) DeLallo whole wheat pasta
  • 1 (12-ounce) jar DeLallo roasted red peppers, drained and roughly chopped
  • 1 (6-ounce) jar DeLallo basil pesto (about 3/4 cup)
  • 1 ball fresh mozzarella cheese, diced
  • 3 handfuls fresh arugula

Directions

  1. 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.
  2. 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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