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Cold Pesto Veggie Pasta

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A refreshing and healthy Cold Pesto Veggie Pasta, perfect for summer meals. It’s loaded with crisp vegetables and tossed in a flavorful pesto sauce.

Ingredients

Scale
  • 12 oz pasta (rotini or penne)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced
  • 1/2 cup red onion, thinly sliced
  • 1/4 cup black olives, sliced
  • 1/2 cup shredded carrots
  • 1/4 cup fresh basil leaves, chopped (optional)
  • 3/4 cup pesto sauce (store-bought or homemade)
  • Salt and pepper to taste

Instructions

  1. Cook pasta according to package instructions. Drain and rinse under cold water to cool.
  2. In a large mixing bowl, combine the cooked pasta with cherry tomatoes, cucumber, bell pepper, red onion, black olives, and shredded carrots.
  3. Add the pesto sauce and toss until everything is well coated.
  4. Season with salt and pepper to taste.
  5. Refrigerate for at least 30 minutes before serving for best flavor.
  6. Garnish with fresh basil before serving, if desired.

Notes

  • Use whole wheat or gluten-free pasta for dietary needs.
  • Homemade pesto gives the freshest flavor, but store-bought works great too.
  • This dish can be made a day in advance and stored in the fridge.

Nutrition

Keywords: cold pesto pasta, veggie pasta salad, summer pasta, vegetarian pasta

Find it online: https://recipesfoodeasy.com/cold-pesto-veggie-pasta/