Cold Vegan Pesto Pasta Salad
Short pasta, cherry tomatoes, cucumber, bell pepper, and red onion tossed with a basil, parsley, and pumpkin seed pesto made without cheese. The pasta and vegetables can be prepped ahead and dressed right before serving.
Servings: 4 people
Calories: 327kcal
Ingredients
- 10 ounces elbow macaroni or other pasta shape
- 1 Tablespoon olive oil extra virgin
- ¾ cup vegan basil parsley pesto sauce
- 1 cup cherry tomatoes cut in half
- ¾ cup cucumbers sliced
- ¾ cup bell peppers chopped
- ¼ cup red onions diced
- salt & pepper to taste
Instructions
- Cook the pasta according to the package directions.
- Drain the pasta and rinse it under cold water to remove excess starch. If you're making the salad ahead, toss the pasta with the olive oil so it doesn't stick together.
- Add the pasta, tomatoes, cucumbers, bell peppers, and red onion to a large bowl.
- Cover with plastic wrap and refrigerate until you're ready to serve.
- Right before serving, gently toss with the pesto and season with salt and pepper to taste. Serve cold.
Notes
- Pesto: Use my vegan pumpkin seed pesto (about 5 minutes extra) or a store-bought vegan pesto. Check labels, since many brands contain cheese.
- Make-ahead: Keep the pasta and vegetables covered in the fridge for up to 12 to 24 hours. Store the pesto separately and toss together just before serving so it stays bright green.
- Storing pesto: Drizzle a thin layer of olive oil over the top and keep it in an airtight container in the fridge for up to 2 days.
- Pasta swaps: Cavatappi, bow tie, fusilli, rigatoni, or penne all work.
- Add-ins: Chopped celery adds extra crunch.
Nutrition
Calories: 327kcal | Carbohydrates: 58g | Protein: 11g | Fat: 5g | Saturated Fat: 1g | Sodium: 10mg | Potassium: 347mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1075IU | Vitamin C: 45.7mg | Calcium: 22mg | Iron: 1.4mg