Description
Bright and flavorful, Pesto Pasta Salad is the ultimate summer side dish that brings a burst of freshness to any meal. This vibrant dish combines al dente pasta with a zesty vegan pesto, crisp veggies, and a touch of sweetness from sundried tomatoes. Perfect for picnics, barbecues, or family gatherings, it’s not only easy to prepare but also packed with nutrients. You can customize this salad according to your taste preferences, making it a versatile option for any occasion. Prepare it ahead of time for stress-free entertaining, or enjoy it as a light lunch throughout the week. Dive into this delicious recipe and elevate your summer 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 salted 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 cucumber. Toss gently until well mixed.
- Serve chilled as a side dish or store leftovers in an airtight container in the fridge for up to three days.
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 4g
- Sodium: 390mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 0mg