Description
Pesto Pasta Salad is a vibrant, refreshing dish that’s perfect for summer gatherings, picnics, or as a light meal. This vegan delight combines al dente pasta with homemade or store-bought vegan pesto, crisp arugula, sweet sun-dried tomatoes, and crunchy cucumber for a burst of flavor in every bite. Not only is it quick to prepare—taking just 15 minutes of prep and 10 minutes of cooking—but it also offers versatility as you can serve it chilled or at room temperature. Ideal for meal prep, this salad stays fresh in the fridge for up to three days, making it a convenient choice for busy weeks. Impress your guests with its colorful presentation and delightful taste while enjoying the ease of preparation.
Ingredients
Scale
- 16 ounces penne pasta (or rotini)
- ⅓ cup vegan pesto
- 1 cup baby arugula
- 1 cup peas
- ⅓ cup sun-dried tomatoes
- 1 large cucumber (chopped)
Instructions
- Cook the pasta according to package instructions in a large pot of boiling water until al dente. Drain and rinse under cold water.
- In a large mixing bowl, combine the cooled pasta with vegan pesto.
- Add baby arugula, peas, sun-dried tomatoes, and chopped cucumber. Toss gently until well mixed.
- Serve immediately or store in an airtight container in the fridge for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 3g
- Sodium: 340mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg