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Pesto Pasta Salad with Sun-Dried Tomatoes Recipe

A zesty vegan pasta salad with basil pesto, sun-dried tomatoes, and fresh veggies tossed in a bright, herb-packed dressing.
Print Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • Fusilli pasta uncooked: 3 cups
  • Sun-dried tomatoes sliced: ½ cup
  • Cherry tomatoes halved: 1 cup
  • Cucumber diced: 1 cup
  • Red onion thinly sliced: ½ cup
  • Vegan basil pesto: ½ cup
  • Olive oil: 2 tbsp
  • Lemon juice: 1 tbsp
  • Salt: ½ tsp
  • Black pepper: ¼ tsp
  • Fresh basil chopped: 2 tbsp

Method
 

  1. Cook pasta until al dente, about 10 minutes. Drain and rinse with cold water.
  2. In a small bowl, whisk olive oil, lemon juice, salt, and black pepper.
  3. In a large bowl, combine pasta, sun-dried tomatoes, cherry tomatoes, cucumber, onion, and vegan pesto.
  4. Toss gently until coated evenly.
  5. Garnish with fresh basil before serving.

Notes

Nutritional Values (per serving)

  • Calories: 320
  • Total Fat: 13g
  • Saturated Fat: 2g
  • Carbohydrates: 46g
  • Fiber: 5g
  • Protein: 9g

Vitamins and Minerals (per serving)

  • Vitamin C: 18%
  • Vitamin A: 12%
  • Iron: 13%
  • Folate: 11%
  • Calcium: 8%

Additional Notes/Tips

  • Swap fusilli for penne or rotini.
  • Add roasted zucchini or bell peppers for extra flavor.
  • Chill before serving for a refreshing bite.