Pesto Pasta Salad
Pesto Pasta Salad
It's everyone's favourite – pesto pasta! Combine with rocket, tomato and mozzarella to enhance this classic recipe. Perfect for meal prepping too!
- 320 g whole wheat pasta
- 360 g roasted peppers (drained, sliced)
- 6 tbsp basil pesto
- 1 (125g) mozzarella ball (chopped (125g))
- 120 g rocket
- Salt and pepper
Cook the pasta according to the instructions on the packaging. Once cooked, drain and rinse under cold running water until cooled.
In a large bowl, toss the pasta and the remaining ingredients together until combined.
Season to taste with salt and pepper and serve immediately. Alternatively, place in a sealed container and refrigerate for up to 3 days.
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