American•healthy
Cold Vegan Pesto Pasta Salad
This cold vegan pesto pasta salad is made with basil parsley pesto & pumpkin seeds for extra flavor & crunch. Toss in tomatoes, cucumbers & crunchy veggies!
- Prep time
- 15 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 ounces macaroni pasta (or other pasta shape)
- 1 Tablespoon olive oil (extra virgin)
- 3/4 cup vegan basil parsley pesto sauce
- 1 cup cherry tomatoes (cut in half)
- 3/4 cup cucumbers (sliced)
- 3/4 cup bell peppers (chopped)
- 1/4 cup red onions (diced)
- salt & pepper to taste
Instructions
- 1
Boil your pasta according to its directions. Drain and rinse under water to get rid of excess starch. If serving later, lightly drizzle one tablespoon of olive oil onto your pasta to keep them from sticking together.
- 2
Add the pasta, tomatoes, cucumbers, bell peppers, and red onion into a large bowl. Keep in the refrigerator with plastic wrap until ready to serve cold. Gently toss with the vegan pesto sauce and serve immediately.