Ingredients
- 8 oz pasta (fusilli or penne)
- 1 cup pesto (homemade or store-bought)
- 1 cup chopped bell peppers
- 1 cup cherry tomatoes, halved
- 1 cup peas
- 1 cup mozzarella or feta cheese, cubed
- Salt, to taste
Instructions
- Cook the pasta according to package instructions in salted water until al dente. Drain and rinse with cold water.
- Chop your vegetables into bite-sized pieces.
- Combine the cooled pasta and pesto in a large bowl, mixing well.
- Fold in your vegetables and cheese. Taste and adjust seasoning if needed.
- Serve chilled or at room temperature.
Notes
Store in an airtight container in the refrigerator for up to 3-4 days. If using leftovers, keep vegetables separate until ready to serve.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Italian
- Diet: Vegetarian