Description
Pesto Pasta Salad with Vegetables is a refreshing, colorful, and delicious dish featuring fresh garden vegetables tossed in vibrant homemade pesto with plant-based cheese and a natural gelling agent for the perfect texture. Ideal for light lunches or picnics, it combines health, flavor, and ease in every bite.
Ingredients
Scale
Pasta and Vegetables
- 2 cups rotini or penne pasta
- 1 cup cherry tomatoes, diced
- 1 cup cucumber, diced
- 1 cup bell peppers, diced
Pesto Sauce
- 1 cup fresh basil leaves
- 1 garlic clove
- 1/4 cup pine nuts
- 1/2 cup plant-based cheese
- 2 tablespoons lemon juice (natural)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup olive oil (natural)
Other
- 1 to 2 teaspoons natural gelling agent
Instructions
- Cook the Pasta: Boil salted water and cook your chosen pasta until al dente according to package instructions. Drain and rinse under cold water to stop cooking and cool the pasta for your salad.
- Prepare the Pesto: In a food processor, combine fresh basil, garlic clove, pine nuts, plant-based cheese, lemon juice (natural), and a pinch of salt and pepper. Pulse while slowly pouring olive oil (natural) until you get a smooth, bright green pesto sauce.
- Chop the Vegetables: Dice cherry tomatoes, cucumber, and bell peppers into bite-sized pieces. Keeping the pieces similar in size ensures the salad remains easy to eat and visually appealing.
- Combine and Toss: In a large bowl, mix the cooled pasta, prepared pesto, chopped vegetables, and a small amount of natural gelling agent. Stir gently but thoroughly to coat everything in pesto and help the salad hold together perfectly.
- Chill and Serve: Place the salad in the fridge for at least 30 minutes before serving so the flavors meld beautifully and the natural gelling agent sets just right for a delightful texture.
Notes
- Use fresh basil for unbeatable aroma and flavor balance.
- Don’t overcook pasta to keep it al dente and avoid mushiness.
- Add vegetables last to maintain their crispness.
- Adjust olive oil slowly while blending pesto to control consistency.
- Chill before serving to enhance flavor harmony and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: No Bake
- Cuisine: Italian-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: thirty-five g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 0mg
Keywords: pesto pasta salad, plant-based cheese, vegetable pasta salad, vegan pasta salad, healthy lunch, picnic dish
