Foodie Friday with Dr. Laura Klein: Five Ingredient Pesto Pasta Salad
Of all the wonderful pasta sauce options in the world, pesto rarely gets the spotlight it deserves. In this Five Ingredient Pesto Pasta Salad by Gimme Some Oven Blog, it is the super star. When paired with peppery arugula and zesty roasted bell peppers, it’s the perfect pasta salad for entertaining or just as a delicious side with some grilled chicken. You could probably add leftover or just-cooked chicken, and make it a delicious six ingredient pesto pasta salad for a full meal. The pesto adds pretty color and big flavor to the entire salad. If you have some other cheese handy, just grate it into the salad instead of the diced mozzarella. You’ve simply got to try this salad. Your taste buds will thank you!
Five Ingredient Pesto Pasta Salad
1 pound (dry) whole wheat pasta of choice
1 (12-ounce) jar roasted red peppers, drained and roughly chopped
1 (6-ounce) jar your favorite basil pesto (about 3/4 cup)
1 ball fresh mozzarella cheese, diced
3 handfuls fresh arugula
- 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.