Pesto Pasta Salad
Prep Time
Cook Time
Total Time
Author: Talia
Yield: 6 servings
Ingredients
- 16 oz quinoa or brown rice pasta
- 12 oz jar roasted red peppers
- 1 cup traditional pesto
- 6 oz Cabot cheddar cheese
- 3 cups arugula
Instructions
- Bring a large pan to a boil, salt generously, add your pasta and cook 7-10 minutes or as instructed on the package directions.
- While your pasta cooks, cube your cheese; drain the roasted red peppers and roughly chop. Once the pasta is done, drain and rinse with cold water for 30 seconds or until cool.
- Add all ingredients in a large serving and toss until combined. Serve immediately or refrigerate for up to 3 days.
Notes / Variations
DAIRY-FREE: I use Cabot cheese to keep things dairy-free, but any type of cheese can be used.
GLUTEN-FREE: I prefer Trader Joe's quinoa and brown rice fusilli for this recipe, but you can use your favorite brand/shape of pasta -- either gluten-free or gluten-full would be delicious.
This recipe can be made using my homemade traditional pesto -- or any variation you please! Feel free to add/substitute any other veggies you are craving or throw some grilled chicken in there for your meat-lovers.
Recipe from: Gimme Some Oven | 5-Ingredient Pasta Salad
GLUTEN-FREE: I prefer Trader Joe's quinoa and brown rice fusilli for this recipe, but you can use your favorite brand/shape of pasta -- either gluten-free or gluten-full would be delicious.
This recipe can be made using my homemade traditional pesto -- or any variation you please! Feel free to add/substitute any other veggies you are craving or throw some grilled chicken in there for your meat-lovers.
Recipe from: Gimme Some Oven | 5-Ingredient Pasta Salad
Nutrition Information
Serving Size: 1 serving Calories: 578 Fat: 34.2g Saturated Fat: 8.8g Carbohydrates: 55.2g Sugar: 0.8g Sodium: 402mg Fiber: 4.7g Protein: 15.2g
Recipe by Confessions of a Midnight Baker at https://www.confessionsofamidnightbaker.com/pesto-pasta-salad/