Description
Bright and flavorful, Pesto Pasta Salad is your go-to summer side dish that delights with every bite. This vibrant, vegan-friendly salad combines perfectly cooked pasta with homemade vegan pesto and a medley of fresh vegetables, including arugula and cucumber. Ideal for barbecues, picnics, or family gatherings, itβs not just delicious but also incredibly versatile β serve it as a light main course or as an accompaniment to your favorite grilled dishes. Plus, itβs easily customizable to fit dietary preferences. Enjoy a refreshing bowl of this colorful salad at your next gathering!
Ingredients
- 16 ounces penne pasta (or rotini)
- ΒΎ cup vegan pesto
- 1 cup baby arugula
- 1 cup peas
- Β½ cup sundried tomatoes
- 1 large cucumber (chopped)
- 2 tablespoons fresh parsley (for garnish)
Instructions
- Cook the pasta in a large pot of boiling water according to package instructions. Drain and rinse under cold water.
- In a mixing bowl, combine the cooled pasta with vegan pesto until well coated.
- Add baby arugula, peas, sundried tomatoes, and chopped cucumber; gently toss everything together.
- Serve chilled or store in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 190mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg
Keywords: Use fresh ingredients for the best flavor. Chill the salad for at least an hour before serving to enhance taste. Customize with additional veggies or proteins like chickpeas for a heartier meal.