Pesto Pasta Salad

Prep 10 mins | Cook 20 mins | Kcal 501 | Fat(g) 17 | Carbs(g) 67 | Protein(g) 19


Serves 4

320g whole wheat pasta
360g roasted peppers,
drained, sliced
6 tbsp. basil pesto
1 mozzarella ball, chopped
120g rocket
salt & pepper


What you need to do

1. Cook the pasta according to the instructions on the packaging. Once cooked, drain and rinse under cold running water until cooled.

2. 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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