Description
Pesto Pasta Salad is a vibrant, vegan dish perfect for summer gatherings, picnics, or meal prep. This refreshing salad combines al dente pasta with a colorful medley of fresh vegetables, all generously coated in homemade or store-bought vegan pesto. It’s not only easy to make but also versatile enough to serve as a side or a light main course. Whether you enjoy it chilled on a hot day or slightly warmed, this dish is sure to impress with its bold flavors and delightful textures. Plus, it’s packed with nutrients and can be customized to suit your taste preferences. Enjoy this deliciously healthy option that everyone will love!
Ingredients
Scale
- 16 ounces penne pasta (or rotini)
- ¾ cup vegan pesto
- 1 cup baby arugula
- 1 cup peas
- ½ cup sundried tomatoes
- 1 large cucumber (chopped)
Instructions
- Cook the pasta in salted boiling water until al dente, then drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber.
- Gently toss until well combined and evenly coated with pesto.
- Serve immediately or refrigerate for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg