Description

Easy Pesto Pasta Salad with Vegetables is a fresh, flavorful, and colorful dish combining tender pasta tossed in vibrant pesto sauce, crunchy garden-fresh vegetables, and creamy plant-based cheese. Perfect for quick, nutritious meals, this versatile salad suits lunches, picnics, or dinners and can be customized with various proteins and vegetables.

Ingredients

Scale

Pasta and Pesto Ingredients

200g short pasta (fusilli or penne)
1 cup fresh basil leaves
2 garlic cloves
1/4 cup pine nuts
1/4 cup plant-based cheese (e.g., Parmesan-style, shredded)
2 tablespoons lemon juice (natural)
1 tablespoon vegetarian Worcestershire sauce (natural)
1/3 cup olive oil (natural)

Vegetables

1 cup cherry tomatoes, diced
1 cup cucumber, diced
1 red bell pepper, diced
1 cup green beans, lightly blanched and cooled

Optional

1/2 teaspoon natural gelling agent (optional)

Instructions

Cook the Pasta: Boil salted water and cook the pasta until al dente, about 8 to 10 minutes. Drain and rinse under cool water to stop cooking and prevent sticking.
Prepare the Pesto Sauce: Combine fresh basil, garlic, pine nuts, plant-based cheese, lemon juice, vegetarian Worcestershire sauce, and olive oil in a food processor or blender. Blend until smooth and creamy, adjusting olive oil to reach desired consistency.
Chop the Vegetables: While pasta cooks, wash and dice cherry tomatoes, cucumber, and red bell pepper. Lightly blanch green beans for 2-3 minutes until tender-crisp, then rinse in cold water.
Combine Ingredients: In a large bowl, toss the cooled pasta with pesto sauce until well coated. Add chopped vegetables and gently mix to integrate colors and textures evenly.
Chill and Serve: Cover and refrigerate the salad for at least 30 minutes to let flavors meld. Serve chilled or at room temperature for best taste.

Notes

Cook pasta to al dente to maintain firm texture with vegetables.
Use fresh basil leaves for vibrant pesto flavor.
Lightly toast pine nuts before blending for enhanced flavor and crunch.
Balance crunchy, juicy, and creamy components for enjoyable texture.
Taste and adjust lemon juice and seasoning for perfect flavor balance.
Substitute nuts or cheese with alternatives to suit preferences.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Appetizers
Method: Boiling, Mixing
Cuisine: Mediterranean

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 180mg
Fat: 18g
Saturated Fat: 2.5g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 8g
Cholesterol: 0mg

Keywords: pesto pasta salad, plant-based cheese, vegetarian pasta salad, easy pasta recipe, vegetable salad