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
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: 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