Description
A fresh and vibrant Pesto Pasta Salad with Vegetables combining fragrant herbs, crunchy veggies, and creamy plant-based cheese. Perfect for a quick nourishing meal, lunch packing, or gathering, this colorful dish offers balanced textures and bright flavors in one bowl.
Ingredients
Scale
Pasta
- 2 cups cooked short sturdy pasta (rotini or penne)
Pesto
- 1 cup fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 tablespoons lemon juice (natural)
- 1/3 cup olive oil (natural)
- 1 teaspoon natural gelling agent
Vegetables
- 1/2 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
Additional
- 1/2 cup plant-based cheese (optional)
Instructions
- Prepare the Pasta: Cook your chosen pasta in salted boiling water until al dente. Drain and rinse briefly with cool water to stop the cooking process and keep it from sticking.
- Make the Pesto: In a food processor, combine fresh basil, pine nuts, garlic cloves, vegetarian Worcestershire sauce (natural), lemon juice (natural), and olive oil (natural). Blend until smooth but still retaining a bit of texture. Stir in a natural gelling agent to give the pesto a perfect coating consistency for the pasta.
- Chop the Vegetables: While the pasta cooks, chop your carrots, cherry tomatoes, and cucumber into bite-sized pieces to add delightful crunch and color to the salad.
- Combine Salad Ingredients: In a large mixing bowl, toss together the cooled pasta, chopped vegetables, and pesto. Add plant-based cheese for creaminess if desired, and gently mix until everything is beautifully coated and blended.
- Chill and Serve: Let the salad chill in the refrigerator for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature for the best taste experience.
Notes
- Use fresh ingredients like fresh basil and crisp vegetables for best flavor and texture.
- Do not overcook the pasta; al dente is ideal to maintain shape and prevent mushiness.
- Adjust lemon juice (natural) and vegetarian Worcestershire sauce (natural) to balance flavors to your liking.
- Allow the salad to chill for at least 30 minutes for flavor melding.
- Add pesto gradually to the pasta for even coating.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No cooking required
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
Keywords: pesto pasta salad, vegetable pasta salad, plant-based cheese salad, fresh herb pasta, gluten free pesto pasta
