Description
Pesto Pasta Salad is a vibrant and refreshing dish that perfectly captures the essence of summer. This delightful vegan recipe combines al dente pasta with a medley of fresh vegetables, all tossed in a luscious homemade pesto sauce. Whether you’re hosting a picnic, attending a barbecue, or simply enjoying a sunny day at home, this salad brings a burst of flavor to any occasion. Quick to prepare and packed with nutrients, it’s the perfect side dish that can also stand alone as a light meal. With just 25 minutes of prep time, you’ll have a colorful salad that not only looks great but tastes amazing too!
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: Bring salted water to a boil in a large pot. Add the pasta and cook until al dente. Drain and rinse with cold water.
- Combine ingredients: In a mixing bowl, combine the cooled pasta, vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently until well mixed.
- Serve: Enjoy your Pesto Pasta Salad cold or chill in the fridge for enhanced flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 290
- Sugar: 3g
- Sodium: 250mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg