Vegan Pesto Pasta Salad
Easy vegan pasta salad loaded with pesto and refreshing vegetables. The perfect side salad to lunch or dinner or makes a lovely light lunch on its own.
Ingredients
- 1 red bell pepper / capsicum decored and sliced thinly
- extra virgin olive oil as needed
- ~3 cups (250g) short pasta of choice uncooked (gluten free if needed)
- ~1 ½ cups (250g) cherry tomatoes halved
- 1 pomegranate arils only
- 1 cup (30g) packed baby spinach or salad leaves of choice
- 1 avocado sliced
Pesto
- ½ cup (70g) pine nuts
- ~1 cup (20g) packed basil leaves
- ¼ cup (65g) extra virgin olive oil or water
- ¼ cup nutritional yeast optional
- 2 cloves garlic
- ½ tsp salt
Instructions
- Heat the oven to 200°C (390°F).
- Spread the capsicum on a lined baking tray and place in oven. Drizzle with olive oil if desired. Roast for 10 minutes or until softened. Set aside to cool.
- Meanwhile, bring a large saucepan of water to the boil and cook pasta according to packet instructions.
Pesto:
- Dry roast the pine nuts in a small saucepan over medium heat for 5 minutes or until fragrant. Add the pine nuts, basil, olive oil, nutritional yeast and salt to a food processor and process for 30 seconds or until it forms a paste. Set aside.
To assemble:
- Add all of the ingredients except the avocado to a large mixing bowl. Gently toss until combined. Scoop onto a serving platter and garnish with slices of avocado. Eat immediately.
Notes
The salad can be prepared on the morning of when you need it. Prepare all of the ingredients but keep the pesto in a jar and don't slice the avocado. Just before serving, toss the salad with the pesto sauce and garnish with the sliced avocado.
Nutrition
Serving: 1 serve | Calories: 462kcal | Carbohydrates: 51g | Protein: 12g | Fat: 25g | Sodium: 45mg | Potassium: 946mg | Fiber: 9g | Sugar: 10g | Vitamin A: 6655IU | Vitamin C: 62mg | Calcium: 136mg | Iron: 4mg