Insalata di pasta al pesto

Ingredienti

• 12 ounces uncooked short cut pasta (I used rotini)
• 1 Recipe Vegan Pesto
• 1 1/2 cups arugula
• 2 cups cherry tomatoes, halved
• 2 cups cubed vegan mozzarella, optional
• salt + pepper, to taste

Preparazione

1. 1

   Cook pasta according to package instructions. Drain and rinse with cold water.

2. 2

   Add the pasta to a large bowl. If using my homemade Vegan Pesto, make sure it's not too thick when you add it. Add additional water or olive oil and whisk first in a medium bowl, then add to the pasta and stir until the noodles are coated.

3. 3

   Fold in the halved tomatoes, arugula and vegan cheese cubes, if using. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

4. 4

   Right before serving, stir one more time, adding a little more olive oil or water if the mixture seems a bit dry. It can be stored in the refrigerator for 4-5 days. Enjoy!