Description
Bright, vibrant, and bursting with flavor, this Pesto Pasta Salad is the ultimate summer dish that’s both vegan and gluten-free. Perfect for barbecues, picnics, or casual gatherings, it combines al dente pasta with a colorful medley of fresh vegetables and a rich vegan pesto dressing. In just 25 minutes, you can create a nutritious side that serves 12 people, ensuring everyone gets to experience its deliciousness. Ideal as a light lunch or appetizer, this salad will impress your guests and make your summer meals unforgettable.
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. Rinse with cold water to cool.
- In a large mixing bowl, combine cooled pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber. Toss gently until well mixed.
- Serve chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (180g)
- Calories: 220
- Sugar: 3g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 0mg