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

A delightfully fresh vegan pasta salad made with parsley, dill, lemon, and your choice of pasta. Tossed with cucumber, tomatoes and chickpeas, this pasta salad is perfect for summer get togethers! Serves 6 as a main dish or 12-15 as a side.

Vegan Pasta Salad With Parsley Dill Pesto

½ batches Parsley-Dill Pesto

dry pasta (I used gluten-free fusilli)

peeled,

heirloom

chickpeas

salt

pepper

lemon juice, optional,

dill and parsley

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

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.&nbsp;

Garnish with additional dill and parsley.

Vegan Pasta Salad With Parsley Dill Pesto

Prep Time: 20 minutes

Cook Time: 10 minutes

Total: 30 minutes

Servings: 8

Ingredients

Instructions

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