Description
Bright and vibrant, Pesto Pasta Salad is the quintessential summer dish that brings flavor and freshness to any gathering. This vegan delight features a medley of colorful vegetables combined with al dente pasta and a zesty vegan pesto, making it both satisfying and nutritious. Whether you’re hosting a picnic, throwing a barbecue, or looking for an easy meal prep option, this salad is versatile enough to shine on any occasion. Quick to prepare in just 25 minutes, it’s perfect for those bustling weeknights or unexpected guests. Enjoy it chilled as a side or main dish—it’s sure to impress everyone at the table!
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 a large pot of salted boiling water until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine the cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and cucumber. Toss gently until well mixed.
- Serve chilled and enjoy! Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 230mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg