Easy Vegan Pesto Pasta Salad

Name: Easy Vegan Pesto Pasta Salad
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Ingredients: 1/2 lb. dry short shape pasta (I used cavatappi); 1/2 cup frozen peas; 2 cups fresh arugula; 1 cup halved cherry tomatoes (or more to taste); 1 recipe Vegan Kale Cashew Pesto, made with additional 1 cup water

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Prep Time: 25 minutes

Cook Time: 12 minutes

Total: 37 minutes

Servings: 8

Author : Alina Zavatsky - Vegan Runner Eats

Ingredients

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1/2 lb. dry short shape pasta (I used cavatappi)1/2 cup frozen peas2 cups fresh arugula1 cup halved cherry tomatoes (or more to taste)1 recipe Vegan Kale Cashew Pesto, made with additional 1 cup water

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Instructions

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Step 1

Bring a large pot of water to a boil. Sprinkle in a large pinch of salt. Cook the pasta till al dente following the package directions. About 2 minutes before the pasta is done, add frozen peas.

Step 2

Drain the cooked pasta and peas, set aside to cool. For quicker cooling: rinse the pasta with cold water OR put it in the fridge spread out on a large platter.

Step 3

While the pasta is cooking, make the vegan kale cashew pesto with an additional 1 cup of water.

Step 4

To make the pesto pasta salad, combine cooked and chilled pasta and peas, pesto, and arugula in a large mixing bowl. Toss well to cover everything in pesto. Fold in halved cherry tomatoes. Enjoy!