Gluten Free Summer Pasta Salad Recipe
Servings: 4 people
Ingredients
- 1 (8 ounce) box Lentil & Quinoa Rotelle (or other short pasta)
- 1/3 cup jarred pesto
- 1 (12 ounce) jar roasted red bell peppers, drained and chopped
- 8 ounces fresh mozzarella cheese chopped
- 1 cup cherry or grape tomatoes halved
- ¼ cup toasted pine nuts
- 3 cups baby arugula
- Salt and pepper to taste
Instructions
- Bring a pot of salted water to a boil and cook the pasta according to the package directions. Drain the pasta and rinse with cold water.
- Place the drained pasta in a mixing bowl, add the rest of the ingredients and toss well to combine everything. Refrigerate until ready to serve.
Nutrition
Calories: 527kcal | Carbohydrates: 52g | Protein: 19g | Fat: 27g | Saturated Fat: 9g | Cholesterol: 46mg | Sodium: 558mg | Potassium: 237mg | Fiber: 5g | Sugar: 2g | Vitamin A: 1465IU | Vitamin C: 7.3mg | Calcium: 347mg | Iron: 3mg
