Pasta Salad With Parsley Dill Pesto in a large bowl
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5 from 2 votes

Pasta Salad With Parsley Dill Pesto

A delightfully fresh vegan pasta salad made with parsley, dill, lemon, and your choice of pasta. Tossed with cucumber, tomatoes and chickpeas, this pasta salad is perfect for summer get togethers! 
Serves 8 as a main or 12-16 as a side dish.
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course: Side
Cuisine: American
Keyword: oil free pasta salad recipe, parsley pesto, vegan pasta salad
Servings: 8 servings
Calories: 380kcal
Author: Lori Rasmussen

Ingredients

  • 1 1/2 batches Parsley-Dill Pesto TIP for scaling: Visit the recipe, and click on the "6" in the number of servings. Use the slider to adjust to 9 servings.
  • 1 pound dry pasta (I used gluten-free fusilli)
  • 1 large cucumber, peeled, seeded and chopped
  • 12 ounces mixed heirloom tomatoes, chopped or halved, depending on size
  • 1 1/2 cups cooked chickpeas
  • salt
  • pepper
  • fresh lemon juice, optional, to taste
  • fresh dill and parsley for garnish, optional

Instructions

  • Cook pasta according to package directions. Drain in a colander, rinse with cool water, and drain again.
  • Stir together the pasta and pesto. Fold in the cucumber, tomatoes and chickpeas. Taste and adjust seasoning, adding black pepper, and more salt and lemon, if desired. 
  • Garnish with additional dill and parsley.

Notes

This pasta salad tastes best the day its made but can be stored in the refrigerator for up to 2 days.
Nutrition Facts
Pasta Salad With Parsley Dill Pesto
Amount Per Serving
Calories 380 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 1g5%
Cholesterol 0mg0%
Sodium 315mg13%
Carbohydrates 55g18%
Fiber 7g28%
Sugar 4g4%
Protein 14g28%
Vitamin A 1400IU28%
Vitamin C 37.1mg45%
Calcium 60mg6%
Iron 3.2mg18%
* Percent Daily Values are based on a 2000 calorie diet.
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