Description
Bright and flavorful, this Pesto Pasta Salad is the perfect vegan dish for summer gatherings. Easy to prepare and bursting with fresh ingredients, it’s a versatile option for picnics, barbecues, or quick weeknight dinners. The delightful vegan pesto dressing brings everything together, making it not only a colorful addition to your table but also a nutritious choice. Whether served as a light main dish or a side, this salad is sure to impress your guests and family alike.
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 salted water in a large pot. Add pasta and cook according to package instructions until al dente. Drain using a colander and rinse with cold water.
- Combine Ingredients: In a mixing bowl, combine cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently until mixed.
- Serve: Enjoy cold as a refreshing side dish or store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 320
- Sugar: 4g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg