November 21st, 2024
Recipes
Pasta Salad with Veggies and Pesto
Valentina P
- Difficulty
•
- Time 25"
Here's what we've got: twirly pasta noodles coated in fragrant pesto and tossed with garlic sautéed vegetables and fresh arugula. This pasta salad (or is it salad pasta?) can be served warm, at room temperature, or cold. Enjoy.
How To MakeDiet Type: Plant-based
Shopping List
- 16 ounces rotini or fusilli pasta
- 3/4 cup pesto (we like to use parsley pesto or vegan basil)
- 3 ounces arugula
- 1/2 large bell pepper, seeds removed
- 1 small to medium zucchini
- 1 cup broccoli florets
- 1/2 red onion
- 3 garlic cloves, chopped
- 3 tablespoons lemon juice
- 2 tablespoons olive oil (plus more for drizzling)
- 1/2 teaspoon salt
- pepper, to taste
Instructions
- Step 1: Bring a large pot of generously salted water to a boil. Once boiling, add the pasta and cook until it is al dente, about 7 to 9 minutes. Once cooked, drain the pasta very well and then lightly toss the noodles in olive oil. Spread the pasta on a baking sheet to cool.
- Step 2: Chop the zucchini, bell pepper, onion, and broccoli into very small 1/2" inch pieces. Set aside.
- Step 3: Heat the olive oil over medium-high heat in a wide skillet. Once warm, add the garlic and cook for 30 seconds to 1 minute. Once it starts looking a bit golden, add in the chopped zucchini, bell pepper, onion, and broccoli. Sprinkle with half of the salt and cook until the vegetables have softened, stirring often, for 6 to 8 minutes.
- Step 4: Turn off the heat and add the cooked pasta and pesto to the vegetables. Stir everything to combine. Set aside.
- Step 5: Place the arugula in a large bowl. Add the pasta mixture, lemon juice, remaining salt and pepper, and toss to combine. If the pesto was a little thick, add in some more olive oil. Taste and adjust seasonings as desired.
- Serve: Enjoy this pasta salad warm, at room temperature, or chilled.
Recipe Notes
Note 1: Every 3 ounces of arugula is equal to about 4 big handfuls.
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What you should eat next
Pasta Salad with Veggies and Pesto
PT25M 16 ounces rotini or fusilli pasta 3/4 cup pesto (we like to use parsley pesto or vegan basil) 3 ounces arugula 1/2 large bell pepper, seeds removed 1 small to medium zucchini 1 cup broccoli florets 1/2 red onion 3 garlic cloves, chopped 3 tablespoons lemon juice 2 tablespoons olive oil (plus more for drizzling) 1/2 teaspoon salt pepper, to taste Gluten Free Paleo Vegan Low-Carb 6 Servings
Ingredients:
