Vegan Pasta Salad With Parsley Dill Pesto
Servings:8 servings
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 6 as a main dish or 12-15 as a side.
Ingredients
- 1 ½ batches Parsley-Dill Pesto - tap for recipe
- 1 pound dry pasta - I used gluten-free rotini
- 1 large cucumber, peeled, seeded and chopped
- 12 ounces mixed heirloom tomatoes - chopped or halved, depending on size
- 1 ½ cups cooked chickpeas
- salt and pepper
- fresh lemon juice, optional - to taste
- fresh dill and parsley for garnish
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
Calories: 380kcal | Carbohydrates: 55g | Protein: 14g | Fat: 14g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 315mg | Fiber: 7g | Sugar: 4g | Vitamin A: 1400IU | Vitamin C: 37.1mg | Calcium: 60mg | Iron: 3.2mg
