Description

Pesto Pasta Salad with Vegetables is a vibrant, fresh, and flavorful dish combining tender pasta, crisp vegetables, creamy plant-based cheese, and a silky pesto sauce made with a natural gelling agent. Perfect for quick lunches, picnics, or as a side dish, this salad is nutritious, easy to make, and easily customizable with seasonal vegetables and protein options.

Ingredients

Scale

Pasta

200g fusilli or penne pasta

Vegetables

1 cup cherry tomatoes, halved
1 medium cucumber, chopped
1 bell pepper, diced
1 cup fresh spinach leaves

Plant-based Cheese

100g plant-based cheese, crumbled

Homemade Pesto (natural)

2 cups fresh basil leaves
1/4 cup toasted pine nuts
2 garlic cloves
1/2 cup olive oil
1 tbsp natural gelling agent
Salt, to taste
1 tbsp apple cider vinegar (natural), optional for consistency

Seasonings

1 tbsp apple cider vinegar (natural)
Salt and pepper, to taste

Instructions

Cook the Pasta: Start by boiling salted water and cooking the pasta according to the package instructions until it’s al dente. Drain and rinse with cold water to cool and stop the cooking process.
Prepare the Vegetables: While the pasta cooks, wash and chop your vegetables into bite-sized pieces to maintain a crunchy and colorful texture in the salad.
Make the Pesto: In a blender or food processor, combine fresh basil leaves, toasted pine nuts, garlic, olive oil, natural gelling agent, and salt. Blend until silky and smooth, adjusting olive oil or apple cider vinegar (natural) to reach the perfect consistency.
Combine Ingredients: In a large bowl, mix the cooled pasta with the chopped vegetables, pesto sauce, and crumbled plant-based cheese. Toss gently to ensure even coating.
Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld. Serve chilled or at room temperature for a refreshing meal.

Notes

Avoid overcooking pasta to keep the salad from becoming mushy.
Use fresh basil for vibrant pesto flavor.
Lightly toast pine nuts before blending to enhance their nutty depth.
Chill the salad before serving to enhance flavor harmony and maintain crunch.
Adjust salt, pepper, and apple cider vinegar (natural) seasoning gradually and taste as you go.

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

Nutrition

Serving Size: 1 cup
Calories: 320
Sugar: 4g
Sodium: 250mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 5g
Protein: 7g
Cholesterol: 0mg

Keywords: pesto pasta salad, vegetable pasta salad, plant-based cheese salad, vegan pesto pasta, gluten-free pasta salad, summer salad