Pesto Pasta Salad

Name: Pesto Pasta Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Ingredients: 12 ounces uncooked short cut pasta (I used rotini); 1 Recipe Vegan Pesto; 1 1/2 cups arugula; 2 cups cherry tomatoes, halved; 2 cups cubed vegan mozzarella, optional; salt + pepper, to taste

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Prep Time: 20 minutes

Cook Time: 8 minutes

Total: 28 minutes

Servings: 8

Cost: $1.65 /serving

Author : Nora Taylor

pesto pasta salad

Ingredients

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12 ounces uncooked short cut pasta (I used rotini)1 Recipe Vegan Pesto1 1/2 cups arugula2 cups cherry tomatoes, halved2 cups cubed vegan mozzarella, optionalsalt + pepper, to taste

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Instructions

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Step 1

Cook pasta according to package instructions. Drain and rinse with cold water.

Step 2

Add the pasta to a large bowl. If using my homemade Vegan Pesto, make sure it's not too thick when you add it. Add additional water or olive oil and whisk first in a medium bowl, then add to the pasta and stir until the noodles are coated.

Step 3

Fold in the halved tomatoes, arugula and vegan cheese cubes, if using. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Step 4

Right before serving, stir one more time, adding a little more olive oil or water if the mixture seems a bit dry. It can be stored in the refrigerator for 4-5 days. Enjoy!