Description

Pesto Pasta Salad with Vegetables is a fresh and vibrant plant-based dish featuring perfectly cooked pasta, garden-fresh vegetables, and a luscious homemade pesto with natural gelling agent for a beautifully textured, flavorful salad. Ideal for light lunches, picnics, or side dishes, this recipe is easy to customize, make ahead, and enjoy chilled.

Ingredients

Scale

Pasta and Vegetables

2 cups cooked fusilli, rotini, or farfalle pasta
1 cup cherry tomatoes, halved
1 cup cucumber slices
1 cup sweet bell peppers, chopped
1 cup snap peas or green beans, chopped

Pesto Sauce

1 cup fresh basil leaves
1/4 cup pine nuts
1 clove garlic
1/4 cup plant-based Parmesan cheese
1/3 cup olive oil
1 tablespoon lemon juice (natural)
1 teaspoon natural gelling agent
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon apple cider vinegar

Instructions

Prepare the Pasta: Bring salted water to a boil and cook the pasta according to package instructions until just tender but firm to the bite. Drain and rinse under cold water to stop cooking and cool it down for the salad.
Make the Pesto Sauce: In a food processor, combine basil leaves, pine nuts, garlic, plant-based Parmesan cheese, olive oil, lemon juice, and natural gelling agent. Blend until smooth and creamy, adding olive oil gradually to reach the desired consistency. Season with salt, black pepper, and apple cider vinegar to balance the flavors.
Prepare the Vegetables: Wash and chop cherry tomatoes, cucumbers, bell peppers, and snap peas or green beans into bite-sized pieces, keeping cuts uniform for balanced colors and textures.
Combine and Toss: In a large bowl, mix the cooled pasta and fresh vegetables. Add the pesto sauce and gently toss until everything is evenly coated and visually appealing.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let flavors meld. Serve chilled for the best refreshing taste.

Notes

Cook pasta al dente to prevent mushiness and rinse with cold water immediately.
Use fresh basil for the most flavorful pesto.
Lightly toast pine nuts to enhance their nuttiness in the pesto.
Adjust seasonings gradually for a perfectly balanced pesto.
Serve the salad within a day for maximum freshness and crispness.
Add pesto gradually to ensure even coating without overwhelming the pasta.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizers
Method: No cooking method required for final dish assembly
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 300mg
Fat: 22g
Saturated Fat: 3g
Unsaturated Fat: 19g
Trans Fat: 0g
Carbohydrates: 26g
Fiber: 4g
Protein: 7g
Cholesterol: 0mg

Keywords: pesto pasta salad, plant-based salad, vegetable pasta salad, vegan pesto, fresh pasta salad, gluten free pasta salad