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Pesto Pasta Salad with Vegetables

Pesto Pasta Salad with Vegetables

  • Author: Kevin
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

Easy Pesto Pasta Salad with Vegetables is a light, refreshing, and flavorful dish featuring fresh vegetables and a vibrant pesto made with plant-based cheese (plant-based). Perfect for quick lunches, picnics, or side dishes, this colorful salad combines a delightful mix of textures and tastes that nourish and satisfy.

Ingredients

Scale

Pasta

  • 1 pound short pasta (fusilli or penne)

Pesto Sauce

  • 1 cup fresh basil leaves
  • 1/3 cup plant-based cheese (plant-based)
  • 1/4 cup pine nuts
  • 2 garlic cloves, minced
  • 2 tablespoons lemon juice (natural)
  • 1 teaspoon vegetarian Worcestershire sauce (natural)
  • 1/2 cup olive oil (natural)

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, chopped
  • 1 cup bell peppers, chopped
  • 1 cup snap peas, chopped

Seasonings

  • Salt (natural), to taste
  • Black pepper (natural), to taste

Instructions

  1. Cook the Pasta: Boil the pasta in salted water until al dente. Drain and rinse under cold water to stop cooking and cool the pasta for mixing.
  2. Prepare the Pesto: In a food processor, combine basil leaves, plant-based cheese (plant-based), pine nuts, minced garlic, lemon juice (natural), and vegetarian Worcestershire sauce (natural). Pulse while slowly drizzling in olive oil (natural) until the pesto is creamy and vibrant.
  3. Chop Fresh Vegetables: Chop cherry tomatoes, cucumbers, bell peppers, and snap peas into bite-sized pieces while the pasta cooks and pesto blends.
  4. Combine Everything: In a large bowl, place the cooled pasta, add the chopped vegetables, and pour the pesto on top. Gently toss to coat all ingredients evenly. Season with salt (natural) and pepper (natural) to taste and adjust lemon juice (natural) if desired.
  5. Chill and Serve: Refrigerate the salad for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature for best taste.

Notes

  • Use fresh basil for the best pesto flavor.
  • Lightly toast pine nuts before blending to enhance aroma.
  • Cook pasta al dente to maintain texture in the salad.
  • Rinse pasta with cold water to stop cooking and cool it down.
  • Add more olive oil (natural) if pesto is too thick for desired consistency.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: Boiling
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 22g
  • Saturated Fat: 3g
  • Unsaturated Fat: 17g
  • Trans Fat: 0g
  • Carbohydrates: 27g
  • Fiber: 5g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: pesto pasta salad, plant-based pesto, vegetable pasta salad, vegan pasta salad, easy pesto recipe

Find it online: https://yumwayrecipes.com/pesto-pasta-salad-with-vegetables/