Description
A fresh and colorful vegan pasta salad with pesto.
Ingredients
Scale
- 8 oz pasta
- 2 cups fresh basil leaves
- 1/2 cup pine nuts
- 1/2 cup olive oil
- 2 cloves garlic
- 1/4 cup nutritional yeast
- 1 cup cherry tomatoes, halved
- 1 cup bell pepper, diced
- Salt to taste
- Pepper to taste
Instructions
- Cook the pasta according to package instructions. Drain and set aside.
- In a food processor, combine basil, pine nuts, garlic, and nutritional yeast. Blend until finely chopped.
- With the processor running, slowly add olive oil until the mixture is smooth.
- Season with salt and pepper.
- In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, and bell pepper. Toss well.
- Chill in the refrigerator for 30 minutes before serving.
Notes
- Use gluten-free pasta for a gluten-free option.
- Store leftovers in an airtight container in the fridge.
- Add other vegetables as desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Cold
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 150mg
- Fat: 22g
- Saturated Fat: 3g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: Vegan Pesto Pasta Salad