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Pesto Pasta Salad with Vegetables

Pesto Pasta Salad with Vegetables

  • Author: Brian
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

Pesto Pasta Salad with Vegetables is a fresh and colorful dish combining tender pasta, vibrant basil pesto, crisp vegetables, and creamy plant-based cheese. Enhanced with a natural gelling agent for perfect texture, this wholesome salad is easy to prepare and ideal for lunch, dinner, or picnics. Its bright flavors and versatile nature make it a satisfying and healthy choice for any occasion.

Ingredients

Scale

Pasta and Pesto

  • 2 cups cooked fusilli, penne, or rotini pasta
  • 1/2 cup fresh basil pesto (natural), homemade or store-bought
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice (natural)
  • Salt and pepper to taste

Vegetables and Cheese

  • 1 cup cherry tomatoes, halved
  • 1 cup cucumbers, diced
  • 1 cup red bell peppers, chopped
  • 1/2 cup plant-based mozzarella-style cheese, cubed

Binding and Finishing

  • 1 teaspoon natural gelling agent

Instructions

  1. Prepare the Pasta: Cook your chosen pasta according to package instructions until al dente. Drain well and rinse briefly under cold water to stop cooking while keeping the pasta chewy and fresh.
  2. Chop the Vegetables: While the pasta cooks, wash and chop the cherry tomatoes, cucumbers, and red bell peppers into bite-sized pieces to ensure balanced texture and flavor in every bite.
  3. Mix the Pesto and Dressing: In a large bowl, whisk together the basil pesto (natural), extra virgin olive oil, lemon juice (natural), salt, and pepper until you achieve a smooth and flavorful dressing.
  4. Combine All Ingredients: Add the cooled pasta, chopped vegetables, and plant-based mozzarella-style cheese into the bowl with the dressing. Toss gently but thoroughly so everything is evenly coated.
  5. Add the Natural Gelling Agent: Sprinkle the natural gelling agent over the salad and fold it through to bind the ingredients lightly, enhancing the texture and serving consistency.
  6. Chill and Serve: Refrigerate the salad for at least 30 minutes before serving. This resting time allows flavors to mingle beautifully, resulting in a fresh and tasty experience.

Notes

  • Use fresh or high-quality store-bought basil pesto (natural) for the best flavor.
  • Cook pasta al dente to avoid mushy textures.
  • Chill the salad before serving to intensify flavors and refresh the dish.
  • Cut vegetables uniformly for balanced crunch and chew.
  • Adjust dressing by adding more lemon juice or olive oil to taste.
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Appetizers
  • Method: No-cook
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 cup
  • Calories: 280
  • Sugar: 4 g
  • Sodium: 250 mg
  • Fat: 14 g
  • Saturated Fat: 2 g
  • Unsaturated Fat: 12 g
  • Trans Fat: 0 g
  • Carbohydrates: 30 g
  • Fiber: 4 g
  • Protein: 7 g
  • Cholesterol: 0 mg

Keywords: pesto pasta salad, vegetable salad, plant-based cheese, fresh pasta salad, healthy lunch, vegetarian pasta salad

Find it online: https://puretastekitchen.com/pesto-pasta-salad-with-vegetables/