Description
Pesto Pasta Salad is a vibrant, delicious dish that captures the essence of summer with its fresh ingredients and bold flavors. This delightful salad features al dente pasta tossed in homemade vegan pesto, complemented by crisp vegetables like arugula and cucumber. Perfect for picnics, barbecues, or as a light lunch option, it’s easy to prepare in under 30 minutes. With its colorful presentation and nutritious components, this versatile dish can be served as a side or a main course—ideal for any occasion. Enjoy it cold or at room temperature for a refreshing meal that’s both satisfying and healthy.
Ingredients
Scale
- 16 ounces penne or rotini pasta
- ¾ cup vegan pesto
- 1 cup baby arugula
- 1 cup peas
- ½ cup sundried tomatoes
- 1 large cucumber (chopped)
Instructions
- Cook the pasta: Bring salted water to a boil in a large pot. Add the pasta and cook according to package instructions until al dente. Drain and rinse with cold water to cool.
- Combine ingredients: In a mixing bowl, toss the cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber until well mixed.
- Serve and store: Enjoy chilled or at room temperature. Store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg