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Easy Five Ingredient Pasta Salad

2018 July 5


Summer is in full swing which means lots of last-minute pot lucks, lazy family dinners and temperatures that make it too hot to fire up anything more than the grill.

This simple, 5-ingredient pasta salad is from Gimme Some Oven (and her pictures definitely do it justice better than mine — food photography is a true art), but I make it so often that I consider it half mine. True story: I consider this salad such a guaranteed crowd-pleaser that I often make it for entertaining. One time we had friends coming over and I specifically asked in advance if there were any allergies. Nope! So I made a big serving of this and put it out with some rosé, considering it a meal in and of itself. Oops – she forgot to mention her husband’s one tiny allergy…to arugula. Thanks, TK!

Here’s how I make it:

1 box of short pasta of your choice, cooked and cooled with cold water (I tend to use a whole wheat penne)

1 jar of roasted red peppers, drained and chopped (I buy Cento roasted red peppers – they are the best and you can taste the difference between them and the Trader Joe’s ones)

1 jar of pesto (again, use a good one – I like DeLallo for this)

1 container of fresh mini bocconcini

Toss everything thoroughly and let it sit (room temperature or in the fridge) until ready to serve.

Before serving, add in a few handfuls of arugula at the last minute.

Make sure your friend’s husband isn’t allergic first.

If he is, serve rosé for lunch and call it a day.


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