Vibrant Vegan Pesto Pasta Salad with Cherry Tomatoes and Arugula
Savor the bright flavors of this Vegan Pesto Pasta Salad with Cherry Tomatoes and Arugula, featuring rotini pasta tossed in a homemade basil pesto, fresh cherry tomatoes, and peppery arugula. It's a light yet satisfying dish perfect for any gathering or meal prep.
Ingredients
- 8 oz rotini pasta
- 1 cup cherry tomatoes halved
- 2 cups arugula
- 1 cup homemade vegan pesto
- 1/4 cup pine nuts toasted
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente.
- While the pasta cooks, prepare the pesto if not using store-bought.
- Drain the pasta and rinse it under cold water.
- In a large mixing bowl, combine the pasta, cherry tomatoes, arugula, and pesto.
- Add toasted pine nuts and season with salt and pepper.
- Serve immediately or let it chill in the refrigerator for a bit.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. This salad is also great for meal prep and can be made ahead of time.