Vegan Pesto Pasta Salad
Loaded with herby flavor, Vegan Pesto Pasta Salad is easy to make in 20 minutes with store bought or homemade pesto sauce, hearty chickpeas, sweet cherry tomatoes, and briny olives. (Serves 4 as a meal or 8 as a side.)
Servings: 4
Calories: 562kcal
Ingredients
- 8 ounces short pasta such as rotini, fusilli, or penne (gluten-free if needed)
- 1 cup vegan pesto (homemade or store bought)
- 1-15 ounce can chickpeas (1½ cups) rinsed and drained
- 1 dry pint cherry or grape tomatoes halved or quartered
- ¼ cup Kalamata olives pitted and sliced
- salt and pepper to taste
Instructions
- Cook the pasta according to the package directions.* Rinse in a colander under cold water until the noodles are cool, then drain and transfer to a large mixing bowl.8 ounces short pasta such as rotini, fusilli, or penne
- Add the pesto to the pasta and gently toss to coat the noodles.1 cup vegan pesto
- Stir in the chickpeas, tomatoes, and olives. Taste and add salt and pepper, as needed. Enjoy immediately or refrigerate in an airtight container until ready to serve.1-15 ounce can chickpeas, 1 dry pint cherry or grape tomatoes, ¼ cup Kalamata olives, salt and pepper
Notes
* If you will be refrigerating the pasta salad rather than eating it immediately, make sure the pasta is cooked all the way through before rinsing it in cold water. It's okay if the noodles are a little softer than al dente since they will harden slightly when chilled in the refrigerator.
Vegan Pesto Pasta Salad is best enjoyed the day it's made. Leftovers will last in an airtight container in the refrigerator for up to 3 days. Do not freeze.
Nutrition
Calories: 562kcal | Carbohydrates: 63g | Protein: 16g | Fat: 27g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 5mg | Sodium: 1030mg | Potassium: 294mg | Fiber: 8g | Sugar: 4g | Vitamin A: 1301IU | Vitamin C: 0.2mg | Calcium: 156mg | Iron: 3mg
