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Lemon Pesto Pasta Salad Recipe

A bright, vegan-friendly lemon pesto pasta salad tossed with veggies, herbs, and creamy zest—perfect for warm days or quick dinners.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 340
Ingredients Method Notes

Ingredients
  

  • 12 oz rotini pasta or any short pasta
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • ½ cup red onion finely sliced
  • ½ cup black olives sliced
  • ½ cup vegan pesto
  • 3 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 tbsp fresh basil chopped

Method
 

  1. Cook pasta in salted boiling water until al dente, about 8–10 minutes. Drain and rinse under cold water.
  2. In mixing bowl, whisk together vegan pesto, lemon juice, lemon zest, olive oil, salt, and black pepper.
  3. Add pasta, tomatoes, cucumber, red onion, and olives to bowl. Toss until everything looks like it belongs on Instagram.
  4. Sprinkle fresh basil over the top and refrigerate 30 minutes if serving cold.

Notes

Nutritional Values (per serving)

  • Calories: 340
  • Total Fat: 14g
  • Saturated Fat: 2g
  • Carbohydrates: 48g
  • Fiber: 5g
  • Protein: 9g

Vitamins & Minerals (per serving)

  • Vitamin C: 22%
  • Vitamin A: 10%
  • Folate: 18%
  • Iron: 16%
  • Calcium: 12%

Additional Notes & Tips

  • Swap rotini for gluten-free pasta if needed.
  • Add arugula for a peppery kick.
  • Double the lemon zest for extra brightness.