Pesto Pasta Salad (Vegan)
Ingredients:
- 12 oz rotini or fusilli pasta
- 1/2 cup vegan basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red bell pepper, sliced
- 1/2 cup canned artichoke hearts, quartered
- 1/4 cup pine nuts, toasted
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
Features:
Soy-Free
Refined Sugar-Free
Nutrition:
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Toss the pasta with plain olive oil before adding the pesto — this keeps the noodles from sticking together and helps the pesto coat evenly instead of clumping.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Toss with Oil: In a large bowl, toss the cooled pasta with olive oil to prevent sticking.
- Add the Pesto: Add the vegan pesto and toss until the pasta is evenly coated.
- Fold in the Vegetables: Fold in the cherry tomatoes, roasted red pepper, and artichoke hearts.
- Season: Season with salt and pepper to taste.
- Top & Chill: Top with toasted pine nuts and fresh basil before serving. Chill for at least 20 minutes, or serve at room temperature.
Notes: Reserve a bit of pasta cooking water before draining — it helps loosen and bind the sauce.
Tips: Taste and adjust seasoning at the end — flavors mellow and meld as the mixture sits. Cook the pasta just to al dente since it will continue to soften as it mixes with the hot sauce. Dress the salad just before serving to keep ingredients from becoming soggy.
Storage: Store in an airtight container in the refrigerator for up to 5 days. Store components separately and combine with dressing right before eating for the best texture.
Swaps: Feel free to swap in seasonal vegetables or pantry staples you have on hand, adjusting cook time as needed.
Every ingredient here earns its place, but a few really shape the dish. The rotini or fusilli pasta provides the hearty base that carries the sauce. The vegan basil pesto adds a fresh, peppery herbal note. The cherry tomatoes adds bright acidity and juicy body. The roasted red bell pepper adds sweetness and a pop of color.
Pesto Pasta Salad (Vegan)
Ingredients:
- 12 oz rotini or fusilli pasta
- 1/2 cup vegan basil pesto
- 1 cup cherry tomatoes, halved
- 1/2 cup roasted red bell pepper, sliced
- 1/2 cup canned artichoke hearts, quartered
- 1/4 cup pine nuts, toasted
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh basil, for garnish
Why These Ingredients:
Every ingredient here earns its place, but a few really shape the dish. The rotini or fusilli pasta provides the hearty base that carries the sauce. The vegan basil pesto adds a fresh, peppery herbal note. The cherry tomatoes adds bright acidity and juicy body. The roasted red bell pepper adds sweetness and a pop of color.
Prep:
Toss the pasta with plain olive oil before adding the pesto — this keeps the noodles from sticking together and helps the pesto coat evenly instead of clumping.
Instructions:
- Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and rinse under cold water to cool.
- Toss with Oil: In a large bowl, toss the cooled pasta with olive oil to prevent sticking.
- Add the Pesto: Add the vegan pesto and toss until the pasta is evenly coated.
- Fold in the Vegetables: Fold in the cherry tomatoes, roasted red pepper, and artichoke hearts.
- Season: Season with salt and pepper to taste.
- Top & Chill: Top with toasted pine nuts and fresh basil before serving. Chill for at least 20 minutes, or serve at room temperature.
