5 from 6 votes
Vegan Pasta Salad With Parsley Dill Pesto
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.
Prep Time
20 mins
Cook Time
10 mins
Total Time
30 mins
Servings:
8
servings
Calories:
380 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 1 ½ batches pesto parsley-dill
- 1 pound pasta dry, gluten-free fusilli
- 1 large cucumber peeled, seeded and chopped
- 12 ounces tomato mixed heirloom, chopped or halved depending on size
- 1 ½ cups chickpeas cooked
- salt
- black pepper
- lemon juice fresh, optional, to taste
- dill fresh, for garnish, optional
- parsley fresh, 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.
Cup of Yum
Notes
- This pasta salad tastes best the day its made but can be stored in the refrigerator for up to 2 days.
Nutrition Information
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: 8 servings
Amount Per Serving
Calories 380
% 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.