Creamy Vegan Pasta Salad with sunflower seed and arugula pesto! A quick and easy summer salad packed with fresh tomatoes, arugula, and broccoli marinated in a delicious green pesto.
Easy pasta salad with plant-based ingredients
Summer scent is in the air! Finally, the first rays of sunshine warm us and the barbecue season begins. I personally like grilled side dishes almost better than grilled goodies. And this creamy vegan pasta salad with pesto is so delicious. The homemade pesto is prepared in 2min and serves diluted with a little vinegar and oil as a dressing for the salad.
Simple and quick: Vegan pasta salad with green pesto from sunflower seeds
If you have some of the pesto left over, you can just put a few spoonfuls over warm pasta the next day and have a delicious lunch.
Savory pasta salad: vegan, healthy and delicious
The pasta salad is packed with fresh tomatoes and broccoli. The homemade vegan pesto made from sunflower seeds and arugula is easy and quick to prepare. In addition, this salad can be super prepared. Therefore, it is perfect for a nice barbecue in the summer or as a quick lunch in the home office.
For more vegan salad recipes that are just as great for vegan grilling or a quick and easy vegan lunch or dinner, check out my blog at the links below:
Recipe
Creamy Vegan Pasta Salad with Homemade Pesto
Course: Lunch, DinnerCuisine: German, InternationalDifficulty: Easy6
20
minutesCreamy Vegan Pasta Salad with sunflower seed and arugula pesto! A quick and easy summer salad packed with fresh tomatoes, arugula, and broccoli marinated in a delicious green pesto!
Zutaten
300 g pasta (e.g. spelt pasta)
250 g arugula
250 g cherry tomatoes
250 g broccoli
50 g sunflower seeds
25 g pine nuts
Olive oil
A little water
Salt, pepper
Pine nuts
zubereitung
- Prepare pasta according to package directions and allow to cool
- Meanwhile, wash arugula, tomatoes and broccoli
- Cut tomatoes in half
- Divide broccoli into small florets
- Bring some water to a boil in a pot (the water should be about 3cm above the bottom of the pot)
- Put the broccoli into the boiling water and cook for 5 minutes with the lid closed.
- Immediately after cooking, put the broccoli in a sieve and rinse with cold water (otherwise the broccoli will continue to cook and lose its beautiful green color)
- Leave broccoli to cool
- Finely puree 50g of arugula with 50g of pine nuts and the sunflower seeds in a blender.
- Mix with olive oil and water to desired consistency
- Pour the pesto over the pasta and mix together
- Add arugula and tomatoes to pasta-pesto mixture and decorate with pine nuts if desired
Tipps
- The pasta salad tastes even better if it sits in the refrigerator for a few hours or overnight.
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