Description
Pesto Pasta Salad is a vibrant and refreshing dish perfect for summer gatherings. This vegan delight combines al dente pasta with a medley of fresh veggies, all coated in aromatic vegan pesto. Whether you’re hosting a picnic, attending a potluck, or enjoying a casual dinner at home, this easy-to-make salad is sure to impress. It’s not only delicious but also versatile—feel free to customize it with your favorite seasonal ingredients. Plus, it can easily be made gluten-free by opting for gluten-free pasta. With just 25 minutes of prep time, you’ll have a colorful dish that’s both healthy and satisfying.
Ingredients
Scale
- 16 ounces penne pasta (or rotini)
- 1 cup baby arugula
- 1 cup peas
- ½ cup sundried tomatoes
- 1 large cucumber (chopped)
- ¾ cup vegan pesto
Instructions
- Cook the pasta according to package instructions in a large pot of boiling salted water until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta with vegan pesto, baby arugula, peas, sundried tomatoes, and chopped cucumber. Toss until evenly coated.
- Serve chilled or store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg