Gluten-Free Italian Pesto Pasta Salad

Total Time: 40 minutes

Prep Time: 20 minutes

Cook Time: 20 minutes

Serving Size: 2-3

9 oz. Pappardelle's Gluten-Free Italian Pesto Orzo Blend
1 tbsp. Bella Sol California Extra Virgin Olive Oil
1 cup roasted red peppers, chopped
1 sweet red onion, thinly sliced
1/4 lb. prosciutto ham, sliced
8 oz. fresh mozzarella, cubed
3/4 cup green olives, sliced
1/4 cup fresh basil, chopped
Modena Barrel-Aged Balsamic Vinaigrette (see below)

Modena Barrel-Aged Balsamic Vinaigrette
1/2 cup Bella Sol Modena Barrel-Aged Balsamic
1/4 cup Bella Sol California Extra Virgin Olive Oil
1/2 teaspoon fresh basil, chopped
1/2 teaspoon fresh garlic, chopped
1/2 teaspoon fresh parsley, chopped
1 teaspoon Dijon mustard
Salt & pepper, to taste

Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente, about 8-10 minutes. Drain and run pasta under cold water to cool.
In a large bowl, combine all ingredients (except mozzarella and pasta), stir and let marinate for 15 minutes.
Add pasta and mozzarella and let marinate for another 15 minutes. Stir and serve. Enjoy!