Servings
Font
Back
5.0 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
20 mins
Total Time
30 mins
Servings: 8 servings
Calories: 380 kcal
Course: Side Dish
Cuisine: American

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

    Cup of Yum
  1. Cook pasta according to package directions. Drain in a colander, rinse with cool water, and drain again.
  2. 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. 
  3. 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

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

% 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.