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!

Course Lunch or Dinner, Side Dish

Cuisine Italian-inspired, Vegan

Prep Time 30

Cook Time 30

Total Time 1

Servings

Calories 307

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)

3 cups basil and/or dill leaves
½ cup pine nuts or walnuts or seed of choice, toasted
¼ cup extra virgin olive oil or water
¼ cup nutritional yeast
3 tbsp lemon juice
Salt and pepper to taste

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