Vegan Pesto Pasta Salad
A vegan pesto pasta salad with loads of greens and a dairy-free walnut pesto sauce inspired by the Mediterranean diet. The ideal dish to serve at summer gatherings and celebrations! In a bowl, pesto pasta is topped by arugula and tomato.
Ingredients
For The Vegan Walnut Pesto:
- 1-2 cups baby arugula
- 1-2 cups fresh basil
- 1 tbsp olive oil extra virgin
- 3 tbsp lemon juice
- 2 cloves garlic
- kosher salt to taste
- 1/2 cup walnuts raw
For The Pasta Salad:
- 1 pound rotini pasta or other gluten-free pasta
- 2 cups peas thawed, frozen
- 1 small cherry tomatoes chopped
- 1 cup baby arugula fresh
- 16 tbsp walnuts roasted and chopped
- kosher salt to taste
- black pepper to taste
- 1 tbsp olive oil optional, extra virgin
Instructions
For The Walnut Pesto:
- In a food processor, pulse the walnuts, basil, oil, arugula, garlic, lemon juice, and salt. Blend till smooth. Set them aside.
For The Pasta Salad:
- Boiled the pasta as per the package directions. Drain and rinse with the cold water.
- In a salad bowl, add the pasta with peas, arugula, tomatoes, olive oil, and roasted walnuts.
- Topped with prepared pesto, if desire you can add more to coat all the pasta. Season to taste with salt and pepper.
- Serve or keep in the refrigerator for at least 1 hour. Enjoy!
Nutrition
Calories: 227kcalCarbohydrates: 26gProtein: 7gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gSodium: 4mgPotassium: 188mgFiber: 3gSugar: 2gVitamin A: 285IUVitamin C: 10mgCalcium: 32mgIron: 1mg
Tried this recipe?Let us know how it was!