Ingredients
1lbpastauncooked
3cupsvegetablescooked
2fresh baby arugulalarge
1ballfresh mozzarella cheesediced
1batchpistachio pestoor traditional pesto
Preparation
Cook pasta in a large stockpot of generously-salted water al dente, according to package instructions. Drain the pasta in a strainer, then rinse with cold water until it is completely chilled.
Combine pasta, vegetables, arugula, cheese and pistachio pesto in a large mixing bowl. Toss until evenly combined.
Serve immediately, or refrigerate in a sealed container for up to 3 days.
