Vegan Pesto Pasta Salad Recipe
Vegan Pesto Pasta Salad
This light and inviting pasta salad is filled with fresh ingredients. It can easily be packed for a lunch or dinner on the go.
Serves: 4Prep: 15 minutesCook: 15 minutesTotal: 30 minutesDifficulty: Easy
Serves: 4
Ingredients
- 8 oz. vegan whole wheat penne
- 1⁄4 cup vegan basil pesto
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 cup quartered artichoke hearts
- 1 cup cherry tomatoes, halved
- 1 cup carrot, peeled and chopped
- 1⁄2 cup pitted kalamata olives, sliced
- 1⁄4 cup fresh basil, chopped
Directions
- Prepare pasta according to package directions. Drain and place in a large bowl.
- Add pesto, chickpeas, artichokes, tomatoes, carrot, olives and basil to the bowl. Gently toss to combine.
- Serve and refrigerate leftovers.
Serves: 4
Ingredients
- 8 oz. vegan whole wheat penne
- 1⁄4 cup vegan basil pesto
- 1 (15 oz.) can chickpeas, drained and rinsed
- 1 cup quartered artichoke hearts
- 1 cup cherry tomatoes, halved
- 1 cup carrot, peeled and chopped
- 1⁄2 cup pitted kalamata olives, sliced
- 1⁄4 cup fresh basil, chopped
Directions
- Prepare pasta according to package directions. Drain and place in a large bowl.
- Add pesto, chickpeas, artichokes, tomatoes, carrot, olives and basil to the bowl. Gently toss to combine.
- Serve and refrigerate leftovers.
| Amount per serving | |
|---|---|
| Sodium | 530mg |
| Total Fat | 11g |
| Saturated Fat | 1.5g |
| Protein | 18g |
| Cholesterol | 0mg |
| Total Carbohydrate | 77g |
| Dietary Fiber | 17g |
| Sugars | 9g |
| Calories | 460 |