Pesto Pasta Salad with Arugula

My Daughter and I Pesto Pasta Salad with Arugula 1

I made this recipe yesterday and it really took only about 15 minutes from start to finish. Crazy fast and delicious! If you aren’t a big fan of arugula, you could substitute baby kale, or spinach, or even chopped romaine lettuce. I loved the addition of the greens to the pasta- it made a giant bowl and I felt like it was much healthier than just eating pasta. This would be a great salad to bring to a BBQ or beach party.

I found this recipe on Gimme Some Oven. I love Ali’s blog and all the recipes I have tried have been amazing. Check it out!

My Daughter and I Pesto Pasta Salad with Arugula 2

Pesto Pasta Salad with Arugula

Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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

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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