Vegan Pesto Pasta Salad
Cold summer pasta that’s filling and light at the same time. Ready in under 20 minutes, this pesto pasta salad is the perfect dinner for warmer days when you don’t want to slave in front of a stove, but still crave a healthy home-cooked meal.
ingredients
Pasta Essentials
- 2 cups uncooked pasta, such as rotini or fusilli
- 2 cups cherry tomatoes (mix red, yellow and orange)
- 2 tablespoons pine nuts, toasted
- 2 tablespoons sliced black olives
- Fresh basil leaves, for garnish
Homemade Pesto
- 2 cups fresh basil
- 3 cloves garlic
- 4 tablespoons lemon juice (~½ lemon)
- ¼ cup walnuts
- ⅛ teaspoon salt
- 2 tablespoons olive oil
instructions
- Cook pasta according to package directions, in salted water. Let it cool.
- Prepare the pesto by blending basil, garlic, lemon juice, walnuts, salt and olive oil.
- Toss all ingredients together. You can keep this pasta in the fridge for two to three days.
nutrition
Nutrition Facts
Vegan Pesto Pasta Salad
Amount per Serving
Calories
283
% Daily Value*
Fat
16
g
25
%
Saturated Fat
2
g
13
%
Sodium
146
mg
6
%
Potassium
351
mg
10
%
Carbohydrates
29
g
10
%
Fiber
2
g
8
%
Sugar
3
g
3
%
Protein
7
g
14
%
Vitamin A
1015
IU
20
%
Vitamin C
25.7
mg
31
%
Calcium
47
mg
5
%
Iron
1.8
mg
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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