Description
Brighten up your summer gatherings with this vibrant Pesto Pasta Salad, a delightful vegan dish that combines fresh vegetables and a zesty pesto dressing. Perfect for picnics, barbecues, or family reunions, this easy-to-make salad can be prepared in just 25 minutes, making it an ideal choice for busy weeknights or last-minute events. With nutrient-rich ingredients like arugula and cucumbers, it’s not only delicious but also packed with health benefits. Enjoy it chilled as a standalone meal or pair it with grilled veggies and crusty bread for an unforgettable dining experience!
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 boiling water according to package instructions until al dente. Drain and rinse with cold water to cool.
- In a mixing bowl, combine the cooled pasta with vegan pesto.
- Add arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently until well mixed.
- Serve chilled or store leftovers in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 160mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg