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Pesto Pasta Salad

Pesto Pasta Salad

Print Recipe
This easy Pesto Pasta Salad comes together in no time with just 7 simple ingredients, like vegan pesto sauce, cooked pasta, chickpeas, and vegetables. Enjoy it as a refreshing and herbaceous lunch or pack it for the picnic.
Course Salad
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 334
Author Mira M.

Ingredients

  • 5 oz farfalle pasta (140 g)
  • 6 tbsp Vegan Basil Pesto
  • 2 artichoke hearts (sliced)
  • 1 cup canned or cooked chickpeas (drained and rinsed)
  • 8 cherry tomatoes (quartered)
  • 1 cup fresh basil leaves (finely chopped)
  • 2 tbsp vegan parmesan cheese

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente, then drain and rinse under cold water.
  • Add the cooked and cooled pasta to a large bowl along with the pesto, artichoke hearts, chickpeas, tomatoes, basil leaves, and vegan parmesan cheese. Toss to combine.
  • Serve the pasta salad right away and enjoy.

Nutrition

Serving: 1serving | Calories: 334kcal | Carbohydrates: 35g | Protein: 10g | Fat: 16g | Fiber: 6g | Sugar: 3g