Pesto Pasta Salad
- 300g pasta
- 360g roasted peppers from a jar, drained, sliced
- 6tbsp basil pesto
- 1 (approx 125g) mozzarella ball, chopped
- 120g rocket
- Cook the pasta according to the instructions on the packaging. Once cooked, drain and rinse under cold running water until cooled.
- 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.