Description
Bright, vibrant, and bursting with flavor, this Pesto Pasta Salad is the quintessential summer dish that brings a taste of sunshine to any occasion. Ideal for picnics, barbecues, or casual dinners, this vegan salad combines al dente pasta with a refreshing mix of vegetables and homemade vegan pesto. Ready in just 15 minutes, it’s not only quick to prepare but also fully customizable to suit your taste preferences. Each bite offers a delightful crunch from fresh cucumbers and a pop of sweetness from peas and sundried tomatoes, making it both nourishing and satisfying. Enjoy it as a side dish or elevate it to a main course by adding your favorite proteins. Prepare this colorful salad ahead of time for gatherings or meal prep, and let the flavors meld for an even more delicious experience.
Ingredients
- 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 pasta in boiling water according to package instructions until al dente. Drain and rinse with cold water.
- In a large mixing bowl, combine cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber.
- Gently toss all ingredients until well-coated. Serve cold or store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg