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Arugula Pesto Pasta Salad

Arugula Pesto Pasta Salad

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Prep Information

Prep Time

5 minutes

Cook Time

10 minutes


4-6 people



  • 1 lb whole wheat pasta (try our gluten-free Pappardelle pastas! Call for inquiries)
  • One 12 oz. jar roasted red peppers, drained and roughly chopped
  • One 6 oz. jar basil pesto (about 3/4 cup, can make from scratch if desired)
  • 1 ball fresh mozzarella cheese, diced
  • 3 handfuls fresh arugula
  • 1 1/2 tbsp Basil Infused Olive Oil


  1. Cook pasta in a large stockpot of generously-salted boiling water al dente, according to package instructions. Drain pasta and rinse under cold water for about 20-30 seconds until no longer hot.
  2. In a large bowl, toss pasta with the remaining ingredients and olive oil until combined. Serve immediately, or refrigerate in a sealed container for up to 3 days.
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