Name: Pesto Pasta Salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 4 tbsp Extra Virgin Olive Oil; 6 to 7 cloves Garlic (finely minced); 3 to 4 Baby Corn (sliced); 1 Zucchini (sliced ); 1 Red Bell Pepper (chopped); 2 cups Cooked Pasta (as per packet instructions); 2 tbsp Vegan Basil Pesto

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Pesto Pasta Salad

Our Vegan Basil Pesto is beautifully versatile and can be used as a spread, dip, pasta sauce or as a dressing! In this recipe, we have used it as a flavor packed dressing for this easy pasta salad!

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: people

Cost: 200

Ingredients

4 tbsp Extra Virgin Olive Oil
6 to 7 cloves Garlic (finely minced)
3 to 4 Baby Corn (sliced)
1 Zucchini (sliced )
1 Red Bell Pepper (chopped)
2 cups Cooked Pasta (as per packet instructions)
2 tbsp Vegan Basil Pesto

Instructions

In a pan, add 2 tbsp of olive oil and heat. Add the garlic and cook until the raw aroma has disappeared and there is slight coloring on it.
Add the zucchini slices and saute for a few minutes. Add the baby corn and saute for a few more minutes.
Add the red bell pepper and saute until slightly soft.
In a large bowl, add the cooked pasta and add the remaining 2 tbsp of olive oil to coat the pasta evenly.
Add the cooked vegetables to the cooked pasta along with the basil pesto.
Mix everything together well to combine.
Enjoy this delicious Pesto Pasta Salad with a crusty sourdough or garlic bread.