Step 1

Cook pasta according to package instructions. Drain and rinse with cold water.

Step 2

Add the pasta to a large bowl. If using my homemade Vegan Pesto, make sure it's not too thick when you add it. Add additional water or olive oil and whisk first in a medium bowl, then add to the pasta and stir until the noodles are coated.

Step 3

Fold in the halved tomatoes, arugula and vegan cheese cubes, if using. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.

Step 4

Right before serving, stir one more time, adding a little more olive oil or water if the mixture seems a bit dry. It can be stored in the refrigerator for 4-5 days. Enjoy!