Pesto Pasta Salad Summer (Printable Recipe)
Bright pasta tossed with vegan pesto, arugula, peas, sundried tomatoes, and cucumber for vibrant, fresh summer flavor.
# Ingredients You'll Need:
→ Pasta
01 -
450 g penne pasta or rotini
→ Salad Mix
02 -
180 ml vegan pesto
03 -
100 g baby arugula
04 -
140 g peas
05 -
80 g sundried tomatoes
06 -
1 large cucumber, chopped
# Steps to Follow:
01 -
Bring a large pot of water to a boil. Add pasta and cook until al dente according to package instructions. Drain using a colander and rinse under cold water to cool completely.
02 -
Place cooled pasta in a large mixing bowl. Add vegan pesto, baby arugula, peas, sundried tomatoes, and chopped cucumber. Mix gently until all components are evenly coated with pesto.
03 -
Serve immediately as a chilled salad. For later use, refrigerate in an airtight container for up to three days.
# Extra Tips:
01 -
Allow the salad to chill for at least 30 minutes before serving to enhance flavor integration.
02 -
For added crunch and healthy fats, top with toasted pine nuts or walnuts before serving.
03 -
Opt for high-quality or homemade vegan pesto to maximize overall flavor.
04 -
Taste and adjust seasoning prior to serving, adding salt or pepper as desired.