5 ingredient Pasta Salad

I made this for recipe club the other day and it was absolutely delicious and totally easy.

(Original recipe/image here)

1 pound (dry) penne pasta

1 (12-ounce) jar roasted red peppers (I used DeLallo) 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)

DIRECTIONS:

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.