Prep Time

10 Minutes

Servings

6

Ingredients

• 16 oz. (454g) red lentil or chickpea pasta (penne)
• 19.5 oz. (540g) jarred roasted red peppers, drained and chopped
• 9 tbsp. basil pesto
• 6.5 oz. (185g) fresh mozzarella pearls, halved
• 6 oz. (180g) arugula
• ½ tsp. salt
• ¼ tsp. black pepper

Directions

• Boil pasta in a large pot of salted water for the time on the package.
• Drain and rinse with cold water until cool.
• In a large bowl, toss pasta, peppers, pesto, mozzarella, and arugula.
• Season with salt and pepper.
• Serve immediately or refrigerate in an airtight container up to 3 days.

Family Picky Tip

• Set aside plain pasta with pesto and mozzarella for picky eaters, then add peppers and arugula for the adults. Kids love it with mini pearls on toothpicks!