Pesto Pasta Salad
This quick and easy pesto pasta salad is always a crowd-favorite! Made with only five ingredients: whole wheat pasta, roasted red peppers, basil pesto, mozzarella cheese, and fresh arugula.
Ingredients
- 1 pound Pasta Whole wheat
- 12 ounces Roasted Red Peppers Drained and roughly chopped
- 6 ounces Pesto About ¾ cup
- 1 ball Mozzarella Diced
- 3 handfuls Arugula
Equipment
- Stovetop
- Large Mixing Bowl
- Pot
Instructions
- Cook pasta in a large pot of generously-salted boiling, 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.
Nutrition
Nutrition Facts
Pesto Pasta Salad
Amount per Serving
Calories
484
Calories from Fat 126
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
0.2
g
Cholesterol
3
mg
1
%
Sodium
1260
mg
55
%
Potassium
346
mg
10
%
Carbohydrates
74
g
25
%
Fiber
4
g
17
%
Sugar
4
g
4
%
Protein
14
g
28
%
Vitamin A
1326
IU
27
%
Vitamin C
33
mg
40
%
Calcium
122
mg
12
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Baby Arugula, Mozzarella Cheese, Pasta, Pesto, Roasted Red Peppers