Description
This Pesto Pasta Salad with Vegetables is a fresh, vibrant, and easy-to-make dish combining homemade pesto, crunchy garden vegetables, smoky turkey bacon, and creamy plant-based cheese. Perfect as a light lunch or colorful side dish, it offers a delightful blend of textures and flavors in under 30 minutes.
Ingredients
Scale
Pasta and Pesto Sauce
- 200g fusilli or penne pasta
- 1 cup fresh basil leaves
- 2 cloves garlic
- 1/4 cup toasted pine nuts
- 1 tablespoon vegetarian Worcestershire sauce (natural)
- 1 tablespoon lemon juice (natural)
- 1/4 cup olive oil (natural)
- Pinch of salt and pepper
- 1 teaspoon natural gelling agent (optional)
Other Ingredients
- 100g smoky turkey bacon, sliced
- 1 cup cherry tomatoes, halved
- 1/2 medium cucumber, diced
- 1 medium red bell pepper, diced
- 1/2 cup plant-based cheese, cubed
- Salt and pepper, to taste
Instructions
- Cook the Pasta: Bring a large pot of salted water to a boil and cook the pasta until just al dente. Drain, rinse briefly under cold water to stop cooking, and set aside to cool.
- Prepare the Pesto Sauce: In a food processor, combine fresh basil, garlic, toasted pine nuts, vegetarian Worcestershire sauce (natural), lemon juice (natural), olive oil (natural), and a pinch of salt and pepper. Blend until smooth and creamy. If desired, add natural gelling agent and pulse until combined for a thicker pesto.
- Cook the Smoky Turkey Bacon: In a skillet over medium heat, cook the turkey bacon slices until crispy. Drain on paper towels and chop into bite-sized pieces.
- Chop the Vegetables: While the pasta cooks, halve the cherry tomatoes, dice the cucumber and red bell pepper into small cubes for even texture and color distribution.
- Combine Everything: In a large mixing bowl, toss the cooled pasta with the pesto until fully coated. Add the crispy turkey bacon, chopped vegetables, and plant-based cheese cubes. Mix gently to combine flavors and textures well.
- Season and Chill: Adjust seasoning with salt and pepper to taste. Refrigerate for at least 30 minutes to meld the flavors before serving.
Notes
- Use fresh basil to elevate flavor compared to dried.
- Don’t overcook pasta; keep it al dente to hold the dressing better.
- Lightly toast pine nuts to create a richer pesto taste.
- Serve chilled or at room temperature for best flavor.
- Mix gently to keep vegetables crisp and pasta intact.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizers
- Method: Boiling and sautéing
- Cuisine: International
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg
Keywords: pesto pasta salad, vegetable pasta salad, plant-based cheese recipe, turkey bacon salad, easy pasta salad, fresh pesto salad
