Pistachio Pesto Pasta Salad
Ingredients
-
1
pound
uncooked pasta
-
2–3
cups
cooked vegetables
-
2
large handfuls
fresh baby arugula
-
1
ball
fresh mozzarella cheese
-
1
batch
pistachio pesto
Instructions
- Cook the pasta in salted water until al dente, then drain and rinse with cold water.
- In a large mixing bowl, combine the pasta, cooked vegetables, arugula, mozzarella, and pistachio pesto.
- Toss everything until well combined.
- Serve immediately or refrigerate for up to 3 days.
Nutrition Facts (estimated)
Servings
6-8
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
300mg
Cholesterol
30mg
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