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.

Course Dinner

Cuisine Italian

Prep Time 20

Total Time 20

Servings

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