Pesto Pasta Salad

By jann

Ingredients

• Notes:
• 8 ounces uncooked pasta such as cavatappi (in photo)
• 8 ounces mozzarella cheese cut into 1/2-inch dice
• 8 ounces prepared pesto sauce (bottled or homemade are both fine)
• 1 cup cooked and drained peas
• Serves 6 as a side, or 4 as an entree.

Preparation

Step 1

How to make it
1
Cook pasta according to package directions until al dente. Drain and rinse under cold water until cool. Drain again.

2
Toss pasta with mozzarella cubes, pesto and peas until well coated and serve immediately or refrigerate, covered, up to 4 hours. If refrigerated longer, you may need more pesto sauce to make up for any soaked up by the cheese and pasta.