Description
Bright and flavorful, Pesto Pasta Salad is a vibrant vegan dish that captures the essence of summer. Perfect for picnics, barbecues, or any gathering, this salad combines al dente pasta with fresh vegetables and a rich vegan pesto dressing for an unforgettable taste experience. With its quick preparation time of just 15 minutes, this nutritious and delicious salad is not only satisfying but also versatile enough to serve as a side dish or light lunch throughout the year. Plus, it’s entirely plant-based and can be made gluten-free, catering to various dietary preferences. Impress your guests with this colorful and refreshing dish that can be made ahead of time for added convenience.
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; drain and rinse with cold water.
- In a large mixing bowl, combine the cooled pasta with vegan pesto until well-coated.
- Fold in arugula, peas, sundried tomatoes, and cucumber until evenly mixed.
- Serve immediately or store in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 2g
- Sodium: 150mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg