Vegan Pesto Pasta Salad
A vibrant pesto pasta salad featuring gluten-free pasta, vibrant sun-dried tomatoes, and marinated artichoke hearts.
Ingredients
- 1 cup Gluten-Free Rotini Pasta
- 3 tbsp Vegan Pesto (store-bought or homemade)
- 1/3 cup Sun-Dried Tomatoes (oil-packed, drained and chopped)
- 1/3 cup Artichoke Hearts (quartered and marinated)
- 1.5 tbsp Pine Nuts (toasted)
- 1 tsp Lemon Juice
- Pinch Red Pepper Flakes
- to taste Salt
- to taste Black Pepper
Instructions
- Cook pasta: Cook the gluten-free rotini pasta according to package instructions. Drain immediately and rinse with cold water until pasta is cooled.
- Prepare Sun-Dried Tomatoes and Artichoke Hearts: Ensure sun-dried tomatoes are well-drained and roughly chopped. Quarter the marinated artichoke hearts to enhance their flavor distribution.
- Toast Pine Nuts: Toast pine nuts in a dry pan over medium heat until golden brown and fragrant, about 3-5 minutes. Watch carefully to prevent burning.
- Combine ingredients: In a bowl, gently combine the cooked pasta, vegan pesto, chopped sun-dried tomatoes, and marinated artichoke hearts.
- Season and Spice: Add lemon juice, a pinch of red pepper flakes for a subtle kick, salt, and freshly ground black pepper. Adjust seasoning to taste.
- Add Pine Nuts: Sprinkle the toasted pine nuts over the salad.
- Chill (optional): For enhanced flavor, chill the pasta salad in the refrigerator for at least 20 minutes before serving. This allows the flavors to meld together.
- Serve: Serve cold and enjoy the refreshing blend of flavors.
Cuisine: Italian
Suitability: vegetarian,dairy-free,gluten-free
Prep Time: 20 mins
Cook Time: 10 mins
Serving Size: 1
Meal Type: lunch