Pesto Pasta Salad Recipe

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vegan pesto pasta salad

vegan pesto pasta salad
Pesto Pasta Salad Recipe
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vegan pesto pasta salad
Pesto Pasta Salad Recipe
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Ingredients
  • 1 16 oz bag of bow tie pasta or pasta of your choice
  • ¼ cup Follow Your Heart pesto sauce
  • ½ cup Follow Your Heart Shredded parmesan
  • 1 medium red orange, or yellow bell pepper, diced
  • 1 large cucumber diced
  • 1 large zucchini spiralized or diced
  • 1 medium red onion diced
  • 12 ounces cherry tomatoes quartered
  • Juice of one lemon
  • ¼ cup Italian dressing
  • 1 15 oz can cannellini beans drained and rinsed
  • 1 tbsp dried Italian seasoning
  • 1 tbsp garlic powder
  • Salt and pepper to taste
  • Baby greens or lettuce for serving
Servings:
Units:
Instructions
  1. Cook the pasta: Cook pasta according to instructions on the package. Make sure the water is salted (one and a half teaspoons per quart). Remove pasta from heat and strain when pasta is cooked, but still firm (al dente).
  2. In a medium bowl mix Follow Your Heart pesto sauce, lemon juice, Italian dressing, and all the spices until smooth.
  3. In a large mixing bowl combine cooked pasta, sauce, cucumbers, zucchini, bell peppers, and onions until all ingredients are evenly distributed.
  4. Gently fold cannellini beans and Follow Your Heart shredded parmesan into the pasta and vegetable mixture.
  5. Serve at room temperature with a simple salad of baby greens and cherry tomatoes.
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