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5 from 1 vote

Vegan Layered Pasta Salad with Pesto

Layered pasta salad packed with roast and fresh vegetables and a basil dill pesto. It is a gorgeous table centrepiece and perfect for the warmer seasons or Christmas!
Prep Time30 minutes
Cook Time30 minutes
Total Time1 hour
Cuisine: Italian-inspired, Vegan
Servings: 10
Author: Anthea

Ingredients

Roast Vegetables

  • 2 large beetroot, peeled or brushed and chopped into 2 cm (1 inch) cubes
  • 1 tbsp extra virgin olive oil
  • Salt and pepper, to taste
  • 2 corn cobs, husk intact

Pesto (or use store-bought)

Other layers

  • 300g any short pasta, gluten free if needed, cooked according to packet instructions
  • 3 cups cherry tomatoes, halved
  • 1 can (400g) butter beans, drained
  • 2 cups salad leaves
  • 1 medium cucumber, chopped
  • 1 small zucchini, spiralised (optional)

Instructions

Roasting the vegetables:

  • Preheat oven to 180°C.
  • Toss the beetroot, olive oil, salt and pepper on a lined baking tray. Place the tray on one shelf of your oven. Place the corn directly on another shelf of your oven.
  • Bake the beetroot and corn for 30 minutes. The beetroot should be tender and the corn husk should be slightly charred.
  • When the corn has cooled, remove the husk and use a serrated knife to cut off the kernels.

Pesto:

  • Add all ingredients in a food processor or blender. Blitz until a smooth paste forms.

To assemble:

  • In a large bowl, toss together the salad leaves, cucumber, corn kernels and optional zucchini.
  • Layer the trifle in the following order or as desired: roast beetroot, chopped tomatoes, cooked pasta, butter beans, pesto then the green salad mixture.
  • Serve immediately. Alternatively, keep all the salad components in separate containers in the fridge until needed. Assemble 1 hour before serving.

Nutrition

Serving: 1 serve | Calories: 307kcal | Carbohydrates: 41g | Protein: 10g | Fat: 13g | Sodium: 28mg | Potassium: 642mg | Fiber: 6g | Sugar: 7g | Vitamin A: 412IU | Vitamin C: 20mg | Calcium: 31mg | Iron: 3mg
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