Vegan Pasta Salad With Parsley Dill Pesto

Name: Vegan Pasta Salad With Parsley Dill Pesto
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1 ½ batches Parsley-Dill Pesto; 1 pound dry pasta (I used gluten-free fusilli); 1 large cucumber, peeled, seeded and chopped; 12 ounces mixed heirloom tomatoes, chopped or halved, depending on size; 1 ½ cups cooked chickpeas; salt; pepper; fresh lemon juice, optional, to taste; fresh dill and parsley for garnish, optional

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Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 8

parsley pesto vegan pasta salad

Vegan Pasta Salad With Parsley Dill Pesto

Ingredients

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1 ½ batches Parsley-Dill Pesto1 pound dry pasta (I used gluten-free fusilli)1 large cucumber, peeled, seeded and chopped12 ounces mixed heirloom tomatoes, chopped or halved, depending on size1 ½ cups cooked chickpeassaltpepperfresh lemon juice, optional, to tastefresh dill and parsley for garnish, optional

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Instructions

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Step 1

Cook pasta according to package directions. Drain in a colander, rinse with cool water, and drain again.

Step 2

Stir together the pasta and pesto. Fold in the cucumber, tomatoes and chickpeas. Taste and adjust seasoning, adding black pepper, and more salt and lemon, if desired.

Step 3

Garnish with additional dill and parsley.