Go Back
A chilled bowl of vibrant pesto pasta with fresh greens and colorful vegetables, served in a simple, clean bowl. The dish looks refreshing and ready to be enjoyed on a sunny day.

Easy 6-Ingredient Vegan Pesto Pasta Salad Recipe

This Vegan Pesto Pasta Salad is a refreshing and vibrant dish packed with fresh flavors! The creamy pesto clings to every bite, while arugula adds a peppery kick, and sundried tomatoes bring a touch of sweetness. Perfect for summer picnics, meal prep, or a quick and easy lunch!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 12
Course: Salad, Side Dish
Cuisine: Italian, vegan
Calories: 225
Ingredients Equipment Method

Ingredients
  

  • 16 ounces penne pasta or rotini
  • ¾ cup vegan pesto
  • 1 cup baby arugula
  • 1 cup peas
  • ½ cup sundried tomatoes
  • 1 large cucumber chopped

Equipment

  • Large pot
  • Strainer
  • Large mixing bowl

Method
 

  1. Cook Pasta: Boil pasta according to package instructions. Drain and rinse with cold water to cool.
    A pot of penne or rotini pasta boiling in water with steam rising. The pasta is perfectly cooked, ready to be drained and rinsed under cold water.
  2. Mix Ingredients: In a large bowl, toss the pasta with vegan pesto, arugula, peas, sundried tomatoes, and chopped cucumber.
    A large mixing bowl filled with vibrant pasta, vegan pesto, fresh baby arugula, peas, sundried tomatoes, and chopped cucumber, all tossed together in a colorful and fresh dish.
  3. Serve & Store: Enjoy cold! Store leftovers in the fridge for up to 3 days.
    A chilled bowl of vibrant pesto pasta with fresh greens and colorful vegetables, served in a simple, clean bowl. The dish looks refreshing and ready to be enjoyed on a sunny day.