- 2 tablespoons salt
- 1 pound farfalle pasta
- 2 tablespoons olive oil
- 1/2 cup pesto
- 2 cups baby spinach
- 1 cup roasted red peppers, drained and sliced
- 8 ounces mozzarella pearls
- 2 tablespoons white wine vinegar
- 2 tablespoons chopped fresh parsley
Add our ingredients to your cart!
In a large pot, fill with water, add salt, and bring to a boil. Add pasta and cook according to packaging directions for al dente and strain.
In a large bowl add pasta and olive oil, toss to coat. Refrigerate until fully cooled, about 10 minutes.
Once cooled, toss in pesto, spinach, peppers, dried cranberries, mozzarella, vinegar, and mix to combine. Refrigerate until ready to serve. Garnish with fresh parsley before serving.
Optional/Chef’s Tip: For extra flavor you can add 1-2 tablespoons of lemon zest as well.