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Pesto Pasta Salad with Vegetables

Pesto Pasta Salad with Vegetables

  • Author: Michael
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

Refreshing and vibrant, this Pesto Pasta Salad with Vegetables blends fresh garden vegetables and a zesty plant-based pesto into a delicious and healthy meal. Perfect for lunch or a picnic side, it combines creamy pesto, crisp veggies, and perfectly cooked pasta for a bright, tasty, and easy-to-prepare dish.

Ingredients

Scale

Pasta and Vegetables

  • 300g short pasta (fusilli or penne)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1 cup bell peppers, finely diced

Plant-Based Pesto

  • 2 cups fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 2 garlic cloves
  • 1/4 cup plant-based Parmesan-style cheese
  • 1/2 cup extra virgin olive oil
  • Salt, to taste
  • Black pepper, to taste

Additional Ingredients

  • 2 tablespoons natural lemon juice

Instructions

  1. Cook the Pasta: Bring a large pot of salted water to a boil and cook the short pasta according to package instructions until al dente. Drain well and rinse under cold water to cool the pasta and stop the cooking process, preparing it for a chilled salad.
  2. Prepare the Plant-Based Pesto: In a food processor, combine fresh basil leaves, toasted pine nuts, garlic cloves, plant-based Parmesan-style cheese, salt, and pepper. While pulsing, slowly drizzle in extra virgin olive oil until the mixture becomes a smooth, creamy pesto with a rich herbal aroma.
  3. Chop the Vegetables: While the pasta cools, finely dice bell peppers, slice cucumbers, and halve cherry tomatoes to add freshness and vibrant color to the salad.
  4. Toss Together: In a large bowl, mix the cooled pasta with the chopped vegetables and plant-based pesto. Squeeze fresh lemon juice over the salad, then gently toss to evenly coat the pasta and vegetables with the pesto.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled or at room temperature for a fresh and delightful meal or accompaniment.

Notes

  • Use fresh basil leaves for superior pesto flavor.
  • Do not overcook pasta; al dente texture is best.
  • Lightly toast pine nuts to enhance their natural flavor and crunch.
  • Add olive oil gradually when making pesto to reach desired creaminess without excess oiliness.
  • Keep the salad chilled before serving to blend flavors and maintain crunchy vegetables.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 180mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Unsaturated Fat: 15g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 4g
  • Protein: 7g
  • Cholesterol: 0mg

Keywords: pesto pasta salad, plant-based pesto, vegetarian pasta salad, gluten-free pasta salad, vegetable pasta salad

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