Easy Pesto Pasta Salad
Ingredients
- 2 cups dried pasta
- 3 heaped tablespoons vegan pesto
- 2 cups pumpkin, cut in chunks
- 2 cups cherry tomatoes, cut in half
- 2 cups spinach leaves
- 1/4 cup pine nuts
- 2 tablespoons olive oil
- Salt to taste
Preparation
Preheat the oven to 180 degrees Celsius. Line two baking trays with non-stick material.
Place the pumpkin chunks in one tray and the cherry tomatoes in the other. Drizzle with olive oil and sprinkle with salt.
Bake the pumpkin for 20 minutes until slightly soft. Then add the cherry tomato tray to the oven and bake for another 15 minutes.
Meanwhile, cook the pasta according to package instructions. Drain and place in a large bowl.
In the same pot used for pasta, toast the pine nuts on high heat for 3 minutes.
Add the baked pumpkin, cherry tomatoes, spinach leaves, toasted pine nuts, and vegan pesto to the pasta. Toss to combine and season with salt to taste.
Optionally, top with vegan parmesan and extra pine nuts before serving.
Tips
This salad is great for meal prepping and makes a refreshing, filling lunch.
