Wednesday, October 29, 2014
5 ingredient Pasta Salad
I made this for recipe club the other day and it was absolutely delicious and totally easy.
1 pound (dry) penne pasta
1 (12-ounce) jar roasted red peppers (I used
drained and roughly chopped
1 (6-ounce) jar basil pesto
(about 3/4 cup)
1 ball fresh mozzarella cheese, diced (I just used the shredded mozarella I had on hand)
3 handfuls fresh arugula (I used the mixed greens I had in the fridge)
Cook pasta in a large pot of 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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