Description
Bright and flavorful, Pesto Pasta Salad is the ultimate summer side dish that everyone will love. This vegan delight combines creamy vegan pesto with fresh vegetables, making it a refreshing choice for picnics, barbecues, or family gatherings.
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 boiling water according to package instructions until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta with vegan pesto, baby arugula, peas, sundried tomatoes, and chopped cucumber. Mix well until all ingredients are coated.
- Serve immediately or store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (approximately 200g)
- Calories: 270
- Sugar: 2g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg