Description
Bright, vibrant, and bursting with flavor, this Pesto Pasta Salad is the quintessential summer dish that will impress your guests at any gathering. With its appealing colors and rich taste, it perfectly balances freshness and heartiness, making it an ideal side for picnics, barbecues, or as a light meal. This delightful vegan recipe is not only simple to whip up in just 30 minutes but also versatile enough to accommodate various dietary preferences. Whether you’re enjoying it on its own or pairing it with grilled vegetables or protein, this Pesto Pasta Salad is a refreshing addition to your summer menu.
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: Boil water in a large pot, add pasta, and cook until al dente. Drain using a colander and rinse with cold water.
- Assemble the salad: In a mixing bowl, combine cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently until well mixed.
- Serve chilled: Enjoy immediately or store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 360
- Sugar: 3g
- Sodium: 90mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg