Pesto Pasta Salad
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.
Servings: 8 servings
Calories: 285kcal
Ingredients
- 12 ounces uncooked short cut pasta I used rotini
- 1 Recipe Vegan Pesto
- 1 1/2 cups arugula
- 2 cups cherry tomatoes, halved
- 2 cups cubed vegan mozzarella, optional I used Shreddable Vegan Mozzarella
- salt + pepper, to taste
Instructions
- Cook pasta according to package instructions. Drain and rinse with cold water.
- 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.
- 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.
- 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!
Notes
- Use gluten free pasta to make the salad gluten free.
- May substitute baby spinach for the arugula, if desired.
Nutrition
Serving: 1of 8 servings | Calories: 285kcal | Carbohydrates: 36g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 190mg | Fiber: 2g | Sugar: 3g | Vitamin A: 896IU | Vitamin C: 9mg | Calcium: 69mg | Iron: 1mg