Vegan Pasta Salad with Lemon Pesto
Make a vegan pasta salad tossed with fresh lemon pesto, tomatoes, sun-dried tomatoes, red onion, and vegan feta cheese. Enjoy it for meal prep, dinner, or at your next BBQ.
Servings: 6 side dish size servings
Calories: 364kcal
Equipment
- 1 large bowl
- 1 medium-sized saucepan
- 1 sheet parchment paper
- 1 chef knife
Ingredients
- 12 oz short pasta, like fusilli, orecchiette, or farfalle
- 1 cup cherry tomatoes, halved
- 1 cup roasted corn, fresh or frozen, charred in a skillet or grilled
- ¼ cup sun-dried tomatoes, chopped
- ¼ cup red onion, diced
- ½ cup lemon pesto, homemade or store-bought
- ¼ cup fresh basil, torn
- ½ cup crumbled vegan feta
- salt and pepper, to taste
Instructions
Roast the Corn
- Preheat your oven to 400°F. Place the corn on the cob or spread 1 cup of corn kernels (fresh or frozen) in a single layer on a parchment-lined baking sheet. Roast for 20–30 minutes, stirring halfway through. The kernels will cook faster than the cob, so keep an eye on them. For a charred finish, broil the corn on high for the last few minutes. Be careful, as corn can go from charred to burned quickly.
Cook the Pasta
- Cook 12 oz of short pasta (like fusilli, orecchiette, or farfalle) according to the package instructions. Once done, remove from the heat, drain, and rinse under cold water to cool.
Add the Pesto
- The pesto should have a smooth texture, so it spreads easily. If it’s too coarse, stir in 2 tablespoons of olive oil to loosen it. Add ½ cup lemon pesto (homemade or store-bought) to the pasta and toss to coat evenly.
Add the Veggies
- Add 1 cup of halved cherry tomatoes, ¼ cup of chopped sun-dried tomatoes, 1 cup of roasted corn, ¼ cup of diced red onion, and ¼ cup of torn fresh basil to the pasta. Toss everything together and season with salt and pepper to taste.
Serve
- Just before serving, gently toss in ½ cup of crumbled vegan feta and any extra fresh herbs you'd like to add, such as parsley, mint, or extra basil.
Nutrition
Calories: 364kcal | Carbohydrates: 53g | Protein: 12g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 347mg | Potassium: 401mg | Fiber: 3g | Sugar: 6g | Vitamin A: 698IU | Vitamin C: 9mg | Calcium: 115mg | Iron: 2mg