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Pesto Pasta Salad with Vegetables

Pesto Pasta Salad with Vegetables

  • Author: Christopher
  • Total Time: 20 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free, Vegan

Description

This Easy Pesto Pasta Salad with Vegetables combines al dente pasta with vibrant homemade pesto, crunchy fresh vegetables, and creamy plant-based cheese to create a colorful, healthy, and flavorful dish perfect for lunch, dinner, or casual gatherings. Quick to prepare and customizable to your taste, this salad is a fresh and satisfying choice full of texture and zest.

Ingredients

Scale

Pasta

  • 250g short pasta (fusilli or penne), gluten-free if desired
  • Water with salt (for boiling pasta)

Pesto Sauce

  • 1 cup fresh basil leaves
  • 2 tbsp toasted pine nuts
  • 2 garlic cloves
  • 2 tbsp fresh lemon juice
  • 1/4 cup plant-based cheese (creaminess)
  • 1/3 cup olive oil (natural)
  • Salt and black pepper, to taste

Vegetables

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell peppers (red, yellow, or orange), diced
  • 1/4 cup red onion, finely sliced

Garnishes (optional)

  • Extra plant-based cheese (creaminess)
  • Extra toasted pine nuts
  • Fresh basil leaves
  • Olive oil (natural) drizzle

Instructions

  1. Prepare the Pasta: Cook your chosen pasta in generously salted boiling water until al dente, firm to the bite. Drain well and rinse briefly under cool water to stop the cooking and remove excess starch. This keeps the salad light and helps pesto cling perfectly.
  2. Make the Pesto: In a food processor, combine fresh basil, toasted pine nuts, garlic, fresh lemon juice, and plant-based cheese. Pulse while gradually adding olive oil until a smooth, bright green pesto forms. Season with salt and pepper to taste.
  3. Prepare the Vegetables: While the pasta cools, halve the cherry tomatoes, dice the cucumber and bell peppers, and finely slice the red onion to create a fresh, colorful vegetable mix.
  4. Toss Everything Together: In a large bowl, combine cooled pasta, freshly made pesto, and chopped vegetables. Gently toss until everything is evenly coated and every bite is bursting with flavor.
  5. Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Serve chilled or at room temperature, garnished with extra plant-based cheese, toasted pine nuts, fresh basil, or a drizzle of olive oil if desired.

Notes

  • Use fresh basil for the best pesto flavor.
  • Toast pine nuts lightly to enhance nuttiness.
  • Do not overcook pasta to maintain perfect texture.
  • Chill salad after tossing to blend flavors beautifully.
  • Adjust pesto consistency by adding olive oil or a splash of water as needed.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No baking
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 320
  • Sugar: 4g
  • Sodium: 220mg
  • Fat: 18g
  • Saturated Fat: 2.5g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: thirty eight g
  • Fiber: 5g
  • Protein: 8g
  • Cholesterol: 0mg

Keywords: pesto pasta salad, vegetable pasta salad, plant-based, vegan pesto salad, gluten-free pasta salad, healthy lunch, easy dinner, colorful pasta salad

Find it online: https://easyrecipeplanet.com/pesto-pasta-salad-with-vegetables/