Vegan Pesto Pasta Salad

A vibrant pesto pasta salad featuring gluten-free pasta, vibrant sun-dried tomatoes, and marinated artichoke hearts.

Vegan Pesto Pasta Salad

Ingredients

Instructions

  1. Cook pasta: Cook the gluten-free rotini pasta according to package instructions. Drain immediately and rinse with cold water until pasta is cooled.
  2. 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.
  3. 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.
  4. Combine ingredients: In a bowl, gently combine the cooked pasta, vegan pesto, chopped sun-dried tomatoes, and marinated artichoke hearts.
  5. 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.
  6. Add Pine Nuts: Sprinkle the toasted pine nuts over the salad.
  7. 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.
  8. 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