Pesto Pasta Salad
Bright and flavorful Pesto Pasta Salad is the ideal summer side dish for gatherings, picnics, or even a light lunch. This vibrant vegan salad combines fresh ingredients and a homemade pesto sauce, making it not only delicious but also versatile. Its easy preparation and delightful taste will leave your guests asking for seconds!
Why You’ll Love This Recipe
- Easy to Prepare: With a total time of just 25 minutes, this recipe is quick and simple, perfect for busy summer days.
- Flavorful: The combination of vegan pesto, arugula, and sundried tomatoes creates a burst of flavors in every bite.
- Versatile Dish: This salad works well as a side for barbecues, potlucks, or as a main dish for lunch.
- Nutritious Ingredients: Packed with veggies and healthy fats, this salad is not only tasty but also good for you.
- Dairy-Free Delight: Suitable for vegan diets, ensuring everyone can enjoy it without any dairy concerns.
Tools and Preparation
Before diving into the recipe, gather your tools to ensure an efficient cooking experience.
Essential Tools and Equipment
- Large pot
- Colander
- Large mixing bowl
- Wooden spoon
Importance of Each Tool
- Large pot: Essential for cooking pasta evenly and in sufficient quantity.
- Colander: Perfect for draining pasta quickly without losing any small bits.
- Large mixing bowl: Needed to combine all ingredients thoroughly, ensuring every bite is flavorful.
- Wooden spoon: Ideal for gently tossing the ingredients together without damaging them.
Ingredients
Bright and flavorful vegan pesto pasta salad is the perfect summer side dish. Totally vegan and can be made gluten-free with GF pasta.
For the Pasta
- 16 ounces penne pasta (or rotini)
For the Salad
- ¾ cup vegan pesto
- 1 cup baby arugula
- 1 cup peas
- ½ cup sundried tomatoes
- 1 large cucumber (chopped)
How to Make Pesto Pasta Salad
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the penne or rotini pasta and cook according to package instructions until al dente.
- Drain the pasta using a colander and rinse under cold water to cool it down quickly.
Step 2: Combine Ingredients
- In a large mixing bowl, add the cooled pasta.
- Pour in the ¾ cup vegan pesto, followed by 1 cup baby arugula, 1 cup peas, ½ cup sundried tomatoes, and 1 large cucumber (chopped).
- Toss everything together gently with a wooden spoon until all ingredients are well-coated with pesto.
Step 3: Serve or Store
- Transfer your Pesto Pasta Salad to serving bowls or keep it in the mixing bowl.
- Chill in the fridge if not serving immediately; this salad can be stored in an airtight container for up to 3 days.
Enjoy your refreshing Pesto Pasta Salad that’s perfect for any occasion!
How to Serve Pesto Pasta Salad
Pesto pasta salad is a versatile dish that can be enjoyed in various ways. Whether you’re hosting a summer barbecue or looking for a quick lunch, these serving suggestions will elevate your meal.
As a Side Dish
- Great with grilled vegetables for a colorful plate.
- Pairs well with lentil burgers for a hearty meal.
In a Picnic Box
- Perfect for outdoor gatherings; pack it in individual containers.
- Add fruit or chips for a balanced picnic spread.
With Grilled Proteins
- Serve alongside grilled chicken or tofu for extra protein.
- This adds flavor and makes it more filling.
In Meal Prep Containers
- Ideal for weekly meal prep; store in airtight containers.
- Easy to grab for lunch on busy weekdays.
With Fresh Herbs
- Garnish with basil or parsley to enhance the flavor.
- This adds freshness and makes the dish visually appealing.
How to Perfect Pesto Pasta Salad
Making the best pesto pasta salad requires a few simple tips. Follow these suggestions to ensure your dish is bursting with flavor.
- Use fresh ingredients: Fresh basil and high-quality olive oil make a difference in taste.
- Chill before serving: Letting the salad sit in the fridge enhances the flavors.
- Add lemon juice: A splash of lemon brightens the dish and balances the richness of the pesto.
- Mix well: Ensure all ingredients are evenly coated with pesto for consistent flavor.
- Experiment with add-ins: Feel free to include nuts, olives, or different vegetables for variety.
Best Side Dishes for Pesto Pasta Salad
Pesto pasta salad pairs wonderfully with various side dishes. Here are some great options to consider:
- Caprese Skewers: Cherry tomatoes, mozzarella, and basil drizzled with balsamic glaze make a refreshing bite.
- Garlic Bread: Crispy garlic bread complements the flavors of pesto beautifully.
- Stuffed Peppers: Bell peppers filled with quinoa and veggies add color and nutrition to your meal.
- Grilled Corn on the Cob: Sweet corn brushed with vegan butter is perfect for summer barbecues.
- Roasted Chickpeas: Crunchy roasted chickpeas provide protein and texture alongside your pasta salad.
- Zucchini Noodles: Light and healthy, zucchini noodles offer a fun twist when served together.
Common Mistakes to Avoid
When preparing your Pesto Pasta Salad, it’s easy to make a few common mistakes. Here are some tips to help you achieve the best results.
- Overcooking the pasta: Cooking your pasta too long can lead to a mushy texture. Always follow the package instructions for al dente pasta.
- Using too much pesto: Adding excess pesto can overwhelm the other flavors. Start with a smaller amount and adjust to taste.
- Neglecting to cool the pasta: Serving warm pasta can wilt fresh ingredients. Rinse your pasta with cold water after cooking to keep it fresh.
- Skipping the seasoning: Failing to season your salad can result in bland flavor. Don’t forget to taste and adjust with salt or pepper as needed.
- Not letting it chill: Serving immediately may not allow flavors to meld. Allow your salad to sit in the fridge for at least 30 minutes before serving for optimal taste.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Pesto Pasta Salad in an airtight container.
- It will last up to 3 days in the fridge without losing its flavor.
Freezing Pesto Pasta Salad
- Freezing is not recommended as fresh ingredients may lose quality.
- If necessary, store in a freezer-safe container for up to 2 months but expect changes in texture.
Reheating Pesto Pasta Salad
- Oven: Preheat the oven to 350°F (175°C). Place salad in an oven-safe dish and heat for about 10-15 minutes.
- Microwave: Place a portion on a microwave-safe plate, cover loosely, and heat for about 1-2 minutes until warm.
- Stovetop: Heat gently in a pan over low heat, stirring frequently until warmed through.
Frequently Asked Questions
What is Pesto Pasta Salad?
Pesto Pasta Salad is a vibrant dish made with pasta, fresh vegetables, and vegan pesto. It’s perfect for summer gatherings or light meals.
Can I make this Pesto Pasta Salad gluten-free?
Yes! Simply use gluten-free pasta varieties like brown rice or quinoa pasta for a delicious gluten-free option.
How do I customize my Pesto Pasta Salad?
Feel free to add or swap ingredients like cherry tomatoes, bell peppers, or olives based on your preference.
Is this recipe suitable for meal prep?
Absolutely! This salad stores well and can be made ahead of time, making it ideal for meal prep.
How should I serve Pesto Pasta Salad?
Serve it chilled as a side dish or light lunch. It pairs wonderfully with grilled vegetables or tofu for added protein.
Final Thoughts
This Pesto Pasta Salad is not only delightful but also versatile! Its bright flavors make it an excellent choice for summer picnics or as a refreshing side at any meal. Feel free to customize it with your favorite veggies or proteins, ensuring every bite is tailored to your taste!
Pesto Pasta Salad
- Total Time: 25 minutes
- Yield: Serves 6
Description
Pesto Pasta Salad is a vibrant and refreshing dish that’s perfect for summer gatherings, picnics, or light lunches. This vegan delight features a medley of fresh ingredients, including arugula, peas, and sundried tomatoes, all tossed in a homemade vegan pesto sauce. With its bright flavors and colorful presentation, this easy-to-make salad will have everyone coming back for seconds.
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 the pasta: In a large pot of salted boiling water, cook the pasta until al dente according to package instructions. Drain and rinse under cold water.
- Combine ingredients: In a large mixing bowl, mix the cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently with a wooden spoon until evenly coated.
- Serve or store: Transfer to serving bowls or keep in the mixing bowl and chill in the fridge if not serving immediately. This salad can be stored in an airtight container for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 265
- Sugar: 3g
- Sodium: 215mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 7g
- Cholesterol: 0mg
