Description
Pesto Pasta Salad is a delightful and vibrant dish that captures the essence of summer with its fresh ingredients and bold flavors. Perfect for picnics, barbecues, or as a light lunch, this vegan pasta salad is not only quick to make but also incredibly versatile. With just 25 minutes of preparation and cooking time, you’ll have a colorful salad packed with nutrients from arugula, peas, and sundried tomatoes, all tossed in a creamy vegan pesto. This recipe caters to various dietary preferences and can easily be customized to suit your taste. Enjoy it chilled for a refreshing meal that’s sure to impress at any gathering!
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 according to package instructions in a large pot of boiling water. Once cooked, drain using a colander and rinse under cold water.
- In a mixing bowl, combine the cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently until well mixed.
- Serve immediately or chill in the refrigerator for at least 30 minutes before serving.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 210g)
- Calories: 320
- Sugar: 5g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg