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Red Pepper Pesto Pasta Salad

Cooking Time: 10 minutes


  • 250 g Perfetto Farfalle Pasta
  • ¾ C diced mozzarella
  • ¾ C Cherry tomatoes, quartered
  • ¼ C kalamata olives, pitted and diced
  • ¼ C green onions, white and light green parts, diced
  • 1/3 C arugula leaves, stems removed
  • 2 tbsp grated Parmesan
  • 1 tbsp kalamata olives, rough chop (about 5)
  • 1 tbsp balsamic vinegar
  • ½ tsb fresh cracked black pepper
  • ½ tsb salt
  • 2 cloves garlic, rough chop
  • 1 roasted red bell pepper, rough chop (about 1/2)
  • 2 tbsp olive oil


  • 1.
    Cook pasta according to package instructions. Drain and toss with 1 tablespoon olive oil.
  • 2.
    Meanwhile, for the pesto, In the bowl of a food processor fitted with the bottom blade, or in a blender, add the arugula, parmesan, olives, vinegar, pepper, salt, garlic and roasted red bell peppers and process until combined well, 6 to 7 seconds. Slowly add in the olive oil and adjust the salt to taste. Refrigerate until ready to use.
  • 3.
    Add the pasta and the Roasted Red Bell Pepper Pesto to a large bowl and combine. Stir in the mozzarella, tomatoes, kalamata olives, green onions and serve.

Tried this recipe