Description
Bright and flavorful, Pesto Pasta Salad is the ultimate summer side dish that combines vibrant ingredients for a refreshing culinary experience. This vegan salad is not only quick to prepare—taking just 25 minutes—but also versatile for any occasion, be it picnics, barbecues, or casual family dinners. The delightful blend of al dente pasta, zesty vegan pesto, and an assortment of fresh veggies makes this dish stand out with its taste and presentation. Enjoy it as a light meal or as a crowd-pleasing contribution at potlucks. The best part? It’s completely customizable and can easily accommodate gluten-free needs.
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 according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a large mixing bowl, combine the cooled pasta with vegan pesto, tossing to coat evenly.
- Add arugula, peas, sundried tomatoes, and chopped cucumber. Mix well until all ingredients are combined.
- Chill in the refrigerator for about 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg