Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Pesto Pasta Salad


  • Author: Elena Contis
  • Total Time: 30 minutes
  • Yield: About 12 cups 1x
  • Diet: Vegan

Description

A healthy summer lunch or dinner option loaded with fresh veggies and plant-based protein - vegan pesto pasta salad. This dish is perfect to meal prep and bring to a summer picnic or party!


Ingredients

Scale
  • 1 pound (16 oz) short-cut pasta
  • 1 batch of homemade nut-free pesto (about 3/4 cups)
  • 1 cup cherry tomatoes (about 20 tomatoes), cut in half
  • 15.5 oz can of chickpeas
  • 1/3 cup marinated artichoke hearts, quartered
  • 3 tablespoons green onion (white part only), thinly sliced
  • 1 cup arugula
  • Salt and pepper to taste
  • Optional: 1/4 cup walnuts, chopped

Instructions

  1. Prep a batch of my homemade nut-free vegan pesto sauce.
  2. Cook pasta according to box instructions. Then, drain and rinse the pasta with cold water to stop the cooking process and cool down the pasta.
  3. In a large mixing bowl, combine pasta and pesto sauce. Mix until the pesto covers all of the pasta.
  4. Add the remaining ingredients to the bowl, and mix until well combined. Taste and adjust any seasonings to your liking.
  5. Serve immediately or store in an airtight container in the refrigerator for up to five days.

Notes

Mixing the pesto sauce with just the pasta first is important to make sure it gets in all the nooks and crannies of the pasta!

  • Prep Time: 15 Minutes
  • Cook Time: 15 Minutes
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Italian

Nutrition

  • Serving Size: 2 cups
  • Calories: 447
  • Sugar: 8.1g
  • Sodium: 518mg
  • Fat: 16.3g
  • Saturated Fat: 2.3g
  • Carbohydrates: 66.7g
  • Fiber: 4.9g
  • Protein: 8.8g
  • Cholesterol: 0mg