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Ingredients

  • 11 oz. (320g) whole wheat pasta

  • 13 oz. (360g) roasted peppers, drained, sliced

  • 6 tbsp. basil pesto

  • 1 mozzarella ball, chopped (125g)

  • 4 oz. (120g) rocket

  • salt & pepper

Instructions

1. Cook the pasta according to the instructions on the

packaging. Once cooked, drain and rinse under cold

running water until cooled.


2. 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.

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