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Vegan Hemp Seed Pesto Pasta Salad

Prep

Cook

Total

Yield 4-6 servings

Ingredients

Instructions

  1. Bring a large pot of water to a boil and cook dried pasta as directed on the package.
  2. Drain and rinse will cold water to bring the pasta to room temperature.
  3. Fold in the pesto and lemon juice, add salt as needed.
  4. Wash and cut cherry tomatoes in half. Pour into your pasta with corn, parmesan and arugula.
  5. Fold to evenly combine. Taste again and season as desired.
  6. Transfer to an airtight container and chill overnight.
  7. Serve warm or cold, topped with extra sunflower seed parmesan.

Notes

Will keep fresh for up to 5 days.

Courses Lunch, Dinner, Entree, Side

Recipe by The Plant Philosophy at https://theplantphilosophy.com/vegan-hemp-seed-pesto-pasta-salad/