Description
Bright and flavorful, Pesto Pasta Salad is a must-have summer side dish that will elevate your gatherings. This vibrant, vegan recipe features fresh ingredients tossed in a homemade pesto, delivering a burst of flavor in every bite. Perfect for picnics, barbecues, or as a quick lunch, it can be served cold or at room temperature, making it incredibly versatile. In just 25 minutes, you can whip up this delicious salad packed with nutrients from vegetables and whole-grain pasta. Plus, it’s make-ahead friendly—store it in the fridge for up to three days without losing its taste. Enjoy the refreshing combination of baby arugula, peas, sundried tomatoes, and cucumber in this delightful dish!
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 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.
- Add baby arugula, peas, sundried tomatoes, and chopped cucumber; toss until well mixed.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: No cooking required after initial pasta cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg