Description
Bright and flavorful vegan pesto pasta salad is the perfect summer side dish. Totally vegan and can be made gluten-free with GF pasta.
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
- Step 1: Cook the pasta according to the package instructions. Rinse with cold water to cool.
- Step 2: In a large bowl, toss the cooled and drained pasta with pesto, arugula, peas, sundried tomatoes, and cucumber.
- Step 3: Serve cold. Store in the fridge for up to 3 days.
Notes
For a gluten-free version, use GF pasta. To make it oil-free, substitute the oil in the pesto with a little water. Arugula can be substituted with baby kale or baby spinach.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad, Side Dish
- Method: Boiling, Mixing
- Cuisine: Italian
Nutrition
- Serving Size: 1 side
- Calories: 225 kcal
- Sugar: 4 g
- Sodium: 160 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 1 mg
Keywords: vegan pesto pasta salad, dairy-free, summer side dish, Italian vegan pasta