Description
Bright and flavorful, this Pesto Pasta Salad is the ultimate summer dish that combines vibrant ingredients with a delightful vegan pesto. It’s easy to prepare and perfect for any occasion, from outdoor barbecues to family picnics. In just 15 minutes, you can create a refreshing salad brimming with textures and tastes. The harmonious blend of vegan pesto, fresh arugula, and sundried tomatoes ensures each bite delivers a burst of flavor. Whether served as a side or a light lunch, this dish is both nutritious and versatile, making it an ideal choice for health-conscious eaters and busy cooks alike.
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: Bring a large pot of water to a boil, add pasta, and cook until al dente. Drain and rinse with cold water.
- Combine ingredients: In a mixing bowl, mix cooled pasta with vegan pesto until coated. Add arugula, peas, sundried tomatoes, and cucumber; toss gently.
- Serve cold: Enjoy immediately or refrigerate in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side
- Method: No-cook
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg