Pesto Pasta Salad
Bright and flavorful, this Pesto Pasta Salad is the ultimate summer side dish that everyone will adore. Perfect for barbecues, picnics, or a casual family dinner, this vegan delight bursts with freshness and vibrant colors. With its easy prep time of under 30 minutes and the ability to customize with your favorite veggies or proteins, it’s a versatile option that fits any occasion. Enjoy it chilled as a light lunch or serve it alongside grilled vegetables for an eye-catching presentation. This refreshing salad not only satisfies taste buds but also aligns with dietary preferences—making it the perfect addition to your summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Boiling
- Cuisine: Vegan
Ingredients
Scale
- 16 ounces penne pasta (or rotini)
- 1 cup baby arugula
- 1 cup peas
- ½ cup sundried tomatoes
- 1 large cucumber (chopped)
- ¾ cup vegan pesto
Instructions
- Cook the pasta in salted boiling water according to package instructions until al dente. Drain and rinse under cold water to cool.
- In a large mixing bowl, combine the cooled pasta with vegan pesto.
- Add baby arugula, peas, sundried tomatoes, and chopped cucumber; gently toss until well coated.
- Serve chilled or store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg
Find it online: https://auntcooks.com/pesto-pasta-salad/