Running on Real Food · by Deryn Macey★ 5.0 (1)
Vegan Pesto Pasta Salad
NUTRITION · PER SERVING15M COOK
CAL 19%·PRO 26%
CARBS 62G64% OF CAL
6G FIBER52G OTHER4G TOTAL SUGAR
FAT 11G26% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A chilled pasta salad tossed with a zesty basil-nutritional yeast pesto, cherry tomatoes, olives, and fresh greens. Bright, herbaceous, and vegan.
mainamericanpasta🍲 stockpot⚙️ food processor🌀 blenderdairy freeveganvegetarian
View the full recipe on Running on Real Food →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 cups basil leaves (40 g)
- 3 tbsp olive oil (45 mL)
- 2 garlic cloves (10 g)
- 2 tbsp nutritional yeast
- 3 tbsp lemon juice (45 mL)
- 2 tsp lemon zest
- 2-4 tbsp water
- salt and pepper (to taste)
- 450 g fusilli or rotini pasta
- 2 cups cherry tomatoes (halved (285 g))
- 1 cup black olives (sliced and pitted (180 g))
- ½ cup red onion (thinly sliced)
- 3 cups fresh arugula (70 g)
At a glance
PER SERVING · TIME 15M
CAL 19%·PRO 26%
CARBS 62G64% OF CAL
6G FIBER52G OTHER4G TOTAL SUGAR
FAT 11G26% OF CAL
1G SAT10G 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
- 5m
- Cook
- 10m
- Sodium
- 390mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 300mg
- Calcium
- 54mg
- Iron
- 4mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 390MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.