Eating Bird Food · by Brittany Mullins★ 4.6 (24)
Vegan Pesto Pasta Salad
NUTRITION · PER SERVING27M COOK
CAL 9%·PRO 5%
CARBS 25G54% OF CAL
3G FIBER13G OTHER9G TOTAL SUGAR
FAT 8G41% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A Mediterranean pasta salad tossed with dairy-free walnut pesto and loaded with fresh vegetables and greens. A vibrant, healthy dish perfect for summer gatherings.
mainmediterraneanpastasalad⚙️ food processordairy freeveganvegetarian
View the full recipe on Eating Bird Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 16- 1 cup baby arugula
- 1 cup fresh basil
- 1/3 cup extra-virgin olive oil
- juice of one lemon
- 1 clove garlic
- 1/4 teaspoon sea salt (more to taste)
- 1/2 cup raw walnuts
- 1 pound rotini pasta (I used GF brown rice + quinoa pasta)
- 1 cup frozen peas (thawed)
- 1 cup chopped cherry tomatoes
- 1 cup fresh baby arugula
- 1/4 cup walnuts (toasted and chopped)
- sea salt and pepper (to taste)
- 1 Tablespoon olive oil (optional)
At a glance
PER SERVING · TIME 27M
CAL 9%·PRO 5%
CARBS 25G54% OF CAL
3G FIBER13G OTHER9G TOTAL SUGAR
FAT 8G41% OF CAL
1G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 12m
- Sodium
- 76mg
- Total sugar
- 9g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 62mg
- Calcium
- 21mg
- Iron
- 0.42mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 76MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.