Pesto Pasta Salad

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!

Ingredients

• 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

Instructions

1. 1

   Cook pasta according to package directions. When done, drain and rinse under cold water until fully cooled. Transfer to a large bowl.

2. 2

   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.