Description
Pesto Pasta Salad is a vibrant, refreshing dish that perfectly embodies the flavors of summer. This vegan salad combines al dente pasta, colorful vegetables, and a luscious homemade vegan pesto, creating a delightful medley that’s perfect for any gathering.
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 a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water.
- Combine ingredients: In a mixing bowl, combine the cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss until well coated.
- Chill and serve: For best flavor, refrigerate for about 30 minutes before serving. Serve cold.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 295
- Sugar: 3g
- Sodium: 210mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg