1 pound pasta (dry), cooked
12 oz roasted red bell peppers
12 oz basil pesto
1.5 c mozzarella, shredded
3 handfuls of fresh arugula


  1. Cook pasta in large stock pot generously salted water, cook according to package directions. Drain and rinse pasta under cold water for about 30-1 minute until no longer hot.
  2. In a large serving bowl, toss pasta with remaining ingredients until combined. Serve Immediately or until refrigerate in a sealed container for up to 3-5 days.