Vegan Pasta Salad With Parsley Dill Pesto
User Reviews
5.0
6 reviews
Excellent
Vegan Pasta Salad With Parsley Dill Pesto
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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.
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Ingredients
- 1 ½ batches Parsley-Dill Pesto
- 1 pound dry pasta (I used gluten-free fusilli)
- 1 large cucumber, peeled, seeded and chopped
- 12 ounces mixed heirloom tomatoes, chopped or halved, depending on size
- 1 ½ cups cooked chickpeas
- salt
- pepper
- fresh lemon juice, optional, to taste
- fresh dill and parsley for garnish, optional
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 Information
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Calories
380kcal
(19%)
Carbohydrates
55g
(18%)
Protein
14g
(28%)
Fat
14g
(22%)
Saturated Fat
1g
(5%)
Cholesterol
0mg
(0%)
Sodium
315mg
(13%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1400IU
(28%)
Vitamin C
37.1mg
(41%)
Calcium
60mg
(6%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 380 kcal
% Daily Value*
| Calories | 380kcal | 19% |
| Carbohydrates | 55g | 18% |
| Protein | 14g | 28% |
| Fat | 14g | 22% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 0mg | 0% |
| Sodium | 315mg | 13% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1400IU | 28% |
| Vitamin C | 37.1mg | 41% |
| Calcium | 60mg | 6% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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