Pesto Pasta Salad
By Nora · Nora CooksPublic
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Enjoy this Pesto Pasta Salad tossed with arugula, tomatoes, and fresh pesto for a picnic-perfect side dish. Vegan and easy to make gluten free, if needed.
- Prep
- 20 min
- Cook
- 8 min
- Total
- 28 min
- Servings
- 8
Recipe source
This recipe was taken from Pesto Pasta Salad · by Nora. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 8 people
- 340 guncooked short cut pasta (I used rotini)
- 1Recipe Vegan Pesto
- 1.5 cuparugula
- 2 cupcherry tomatoes, halved
- 2 cupcubed vegan mozzarella, optional
- —salt + pepper, to taste
Steps
- 1
Cook pasta according to package instructions. Drain and rinse with cold water.
- 2
Add the pasta to a large bowl. If using my homemade Vegan Pesto, make sure it's not too thick when you add it. Add additional water or olive oil and whisk first in a medium bowl, then add to the pasta and stir until the noodles are coated.
- 3
Fold in the halved tomatoes, arugula and vegan cheese cubes, if using. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
- 4
Right before serving, stir one more time, adding a little more olive oil or water if the mixture seems a bit dry. It can be stored in the refrigerator for 4-5 days. Enjoy!
Per portion
- Calories
- ~10.1 kcal
- Protein
- ~0.4 g
- Fat
- ~0.2 g
- Carbs
- ~2.3 g
- Fiber
- ~0.9 g
- Sodium
- ~5.5 mg
3 ingredients still need USDA food links. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.
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