Description
Brighten up your summer gatherings with this vibrant Pesto Pasta Salad! This delightful dish combines the freshness of seasonal vegetables with the rich flavors of homemade vegan pesto. Perfect as a side for picnics, barbecues, or casual dinners, this salad is not only quick and easy to prepare but also adaptable for gluten-free diets. Packed with nutrients from fresh arugula, peas, and cucumber, each serving offers a satisfying combination of taste and health benefits. Enjoy it chilled or at room temperature; either way, it’s sure to impress your family and friends.
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 until al dente. Drain and rinse under cold water.
- In a mixing bowl, combine the cooled pasta with vegan pesto, baby arugula, peas, sundried tomatoes, and chopped cucumber.
- Toss gently until all ingredients are well combined. Serve chilled or store in an airtight container in the fridge for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (about 200g)
- Calories: 320
- Sugar: 3g
- Sodium: 270mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg