Recipe: Tasty Vegan Pesto Pasta Salad

Vegan Pesto Pasta Salad. A Mediterranean diet inspired vegan pesto pasta salad that is loaded with veggies and tossed in a dairy-free walnut pesto sauce. The perfect dish to bring to summer parties and cookouts! A hearty, flavorful plant-based meal or side.

I use fresh peas from Trader Joe's. The sauce for this Creamy Vegan Pesto Pasta Salad is made in literally a minute or two. All you need is a blender or a food processor. You can have Vegan Pesto Pasta Salad using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Vegan Pesto Pasta Salad

1. Prepare 4 handfuls of Macaroni pasta (vegan).
2. You need 1 of Avocado.
3. It's 2 of Carrots.
4. Prepare 2-3 spoonfuls of Vegan Pesto.
5. Prepare 1 of Green Pepper.
6. You need of Kalamata Olives.
7. Prepare of Greek Style Vegan Cheese.
8. It's 3 of Vine Tomatoes.

Then just toss through the cooked pasta which can either be still warm or completely cold. The tomatoes then just need to be scattered over the top. This recipe for vegan pesto gluten free pasta salad is one of the recipes I'm going to be featuring in the book because it was inspired by my dad's basil garden. My father was always super proud of his incredible crop of basil every summer, and he usually had so much of it, he always made cheese-free.

Vegan Pesto Pasta Salad instructions

1. Cook the macaroni, add a pinch of salt & splash of olive oil to the water. Drain and leave to cool..
2. Chop all the veggies and Greek style cheese into even pieces..
3. Mix the veggies into the pasta, then stir through as much pesto as you like! About 2-3 tablespoons. Add salt and pepper to taste..

This vegan pesto pasta salad with arugula, cherry tomatoes, and black olives is perfect for BBQs and picnics. This pesto pasta salad is the perfect side dish and so convenient to eat on the go. You can use any other dressing you want, but trust me, try. To create this delicious pesto salad first prepare your pasta. This pesto pasta salad recipe is bursting with fresh flavor.

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