Description
Bright and flavorful Pesto Pasta Salad is the ultimate summer side dish that combines nutrition and taste. This vegan delight is easily made gluten-free with your choice of pasta, making it perfect for barbecues, picnics, or family gatherings. With its vibrant colors and fresh ingredients, this salad is both a feast for the eyes and the palate. Whether you’re aiming to impress guests or simply seeking a nutritious meal prep option, this recipe will surely satisfy.
Ingredients
Scale
- 16 ounces penne pasta (or gluten-free pasta)
- 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 boiling water according to package instructions until al dente. Drain and rinse with cold water.
- In a mixing bowl, combine the cooled pasta with vegan pesto, stirring until well-coated.
- Gently fold in baby arugula, peas, sundried tomatoes, and chopped cucumber.
- Serve immediately or refrigerate for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling/Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 10g
- Cholesterol: 0mg