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this image shows A vibrant glass bowl of 6-ingredient vegan pesto pasta salad, featuring penne pasta, bright green peas, sundried tomatoes, fresh arugula, and cucumber, tossed in a creamy pesto dressing, ready to be served chilled.

6-Ingredient Vegan Pesto Pasta Salad Recipe

This Easy 6-Ingredient Vegan Pesto Pasta Salad is a quick, refreshing dish packed with vibrant flavors and wholesome ingredients. Perfect for picnics, potlucks, or a light meal, it combines fresh veggies, tender pasta, and zesty pesto in every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Cuisine Italian
Servings 12 people
Calories 225 kcal

Equipment

  • Spoon or spatula
  • Large pot
  • Colander
  • Mixing bowl

Ingredients
  

  • ½ cup sundried tomatoes
  • 16 oz penne pasta or rotini
  • 1 cup baby arugula
  • 1 large cucumber chopped
  • ¾ cup vegan pesto
  • 1 cup peas

Instructions
 

  • Cook pasta as directed on the package, then rinse with cold water.
    this image shows Penne pasta being cooked in a large pot of boiling water, preparing the base for the 6-ingredient vegan pesto pasta salad.
  • Combine cooled pasta with pesto, arugula, peas, sundried tomatoes, and cucumber in a large bowl.
    this image shows A large bowl of cooked penne pasta being mixed with vibrant green peas, sundried tomatoes, fresh arugula, cucumber slices, and creamy vegan pesto sauce.
  • Toss well to coat.
    this image shows Tossing the vegan pesto pasta salad in a glass bowl, ensuring the pasta and vegetables are evenly coated with the flavorful pesto dressing.
  • Serve chilled, and refrigerate leftovers for up to 3 days.
    this image shows A glass bowl of chilled vegan pesto pasta salad, garnished with fresh arugula and ready to be served as a refreshing and wholesome meal.

Notes

  • Use high-quality pesto for the best flavor.
  • Substitute arugula with spinach if preferred.