Hello everybody, it’s me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vegan pesto pasta salad. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Vegan Pesto Pasta Salad is one of the most favored of recent trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. Vegan Pesto Pasta Salad is something that I have loved my entire life. They are fine and they look fantastic.
Vegan pesto pasta salad is the perfect salad for picnics, cookouts and get togethers, especially in summer! It is packed with flavor, incredibly easy to throw together and a sure crowdpleaser! You can easily make a big batch of this cold vegan pasta salad ahead of time and store in the fridge for a great vegan meal prep option and packed lunches. A vegan pesto pasta salad that is loaded with veggies and tossed in a dairy-free walnut pesto sauce.
To get started with this particular recipe, we must prepare a few ingredients. You can have vegan pesto pasta salad using 8 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Vegan Pesto Pasta Salad:
- Prepare 4 handfuls Macaroni pasta (vegan)
- Take 1 Avocado
- Prepare 2 Carrots
- Prepare 2-3 spoonfuls Vegan Pesto
- Take 1 Green Pepper
- Make ready Kalamata Olives
- Prepare Greek Style Vegan Cheese
- Get 3 Vine Tomatoes
This vegan pesto pasta salad with arugula, cherry tomatoes, and black olives is perfect for BBQs and picnics. This Creamy Vegan Pesto Pasta Salad is perfect for quick dinners and sides, packed lunches, parties, pot lucks and cookouts. It keeps really well in the fridge for three to four days and can be eaten warm or cold. It is also a great way to use up leftover cooked pasta or pesto.
Instructions to make Vegan Pesto Pasta Salad:
- Cook the macaroni, add a pinch of salt & splash of olive oil to the water. Drain and leave to cool.
- Chop all the veggies and Greek style cheese into even pieces.
- Mix the veggies into the pasta, then stir through as much pesto as you like! About 2-3 tablespoons. Add salt and pepper to taste.
It keeps really well in the fridge for three to four days and can be eaten warm or cold. It is also a great way to use up leftover cooked pasta or pesto. This vegan pasta salad has a delicious pesto made from olives and parsley, which go perfectly with cherry tomatoes, fresh broccoli, red onion, and chickpeas. It's a great vegan dish to bring to a party or for meal-prepping lunches for the week! I always love finding good packable lunches that are also vegan.
So that is going to wrap it up with this exceptional food vegan pesto pasta salad recipe. Thank you very much for your time. I am sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
