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    Oh My Veggies » Vegan Recipes » Vegan Side Dishes

    Lemon Parsley Pesto Pasta Salad

    Published: Aug 31, 2015 · by Nicole · Updated: Jan 10, 2022 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe


    Photos by Emily Caruso

    Pasta salads are one of my favorite lunches—and the best pasta salad recipes do double duty. Eat them warm for dinner, then have the leftovers cold the next day. Easy! Not only that, but pasta salads are the perfect way to empty out that crisper drawer and put any stray veggies and herbs you have on hand to good use.

    Pestos work particularly well if you want to make pasta that's appetizing warm or cold. Traditional basil pesto is always a winner, but there's a whole world of pesto options out there—for this recipe, I whipped up a lemony parsley pesto. When you're using parsley as an ingredient and not a garnish, be sure to use flat-leaf or Italian parsley, not curly, because it has more flavor. I happened to have a bunch of it on hand from my CSA box. If you have a lot, this pesto recipe can be doubled or tripled and frozen for later.

    Lemon Parsley Pesto Ingredients
    The rest of the ingredients are completely up to you. I used homemade sun-dried tomatoes and yellow squash because I also had that from my CSA box, but steamed broccoli, roasted red peppers, and zucchini would be perfect in this too; for protein, try adding chickpeas or white beans.

    Lemon Parsley Pesto Pasta Salad Recipe

    Lemon Parsley Pesto Pasta Salad

    You can serve this easy pasta salad warm for dinner and have the leftovers cold for lunch the next day.
    Print Recipe Pin Recipe Email Recipe
    Prep Time: 15 minutes
    Cook Time: 10 minutes
    Total Time: 25 minutes
    Course: Main Course
    Cuisine: American
    Diet: Vegetarian
    Keyword: easy pasta salad, Lemon Parsley Pesto Pasta Salad, pasta salad recipe
    Servings: 4 servings
    Calories: 527kcal
    Author: Oh My Veggies

    Ingredients

    • ¾ cup packed parsley leaves
    • Zest from 1 lemon
    • 2 tablespoons lemon juice
    • 1 clove garlic
    • ¼ cup raw almonds
    • ¼ cup olive oil
    • 8 ounces farfalle bow-tie pasta, cooked according to package directions
    • 1 small yellow squash cut into thin half-moons
    • ⅔ cup sun-dried tomatoes thinly sliced
    • ¼ cup toasted pine nuts optional
    • ¼ cup grated parmesan cheese optional
    • Salt and pepper to taste
    US Customary - Metric

    Instructions

    • Combine the parsley, lemon juice and zest, garlic, almonds, and olive oil in a food processor. Process until everything is finely chopped, but not completely smooth. Add salt and pepper to taste.
    • Toss together the farfalle, squash, tomatoes and pine nuts in a large bowl. Stir in the pesto, tossing to coat. Sprinkle with parmesan cheese, if using, and season to taste with salt and pepper. Refrigerate for up to 3 days.

    Nutrition

    Calories: 527kcalCarbohydrates: 59gProtein: 16gFat: 27gSaturated Fat: 4gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 6mgSodium: 152mgPotassium: 1077mgFiber: 6gSugar: 10gVitamin A: 1263IUVitamin C: 34mgCalcium: 151mgIron: 4mg
    Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
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    Salads, Vegan Main Dishes, Vegan Recipes, Vegan Salads, Vegan Side Dishes, Vegetarian & Vegan Pasta Recipes, Vegetarian Main Dishes, Vegetarian Recipes, Vegetarian Side Dishes lunch, parsley, pasta, salads, summer

    Reader Interactions

    Comments

    1. Jennifer @ Delicious Everyday says

      August 31, 2015 at 8:44 pm

      What's great about this pasta salad, aside from the fact that it sounds and looks delicious, is how easy you can put them together. What a way to cook meal in 30 minutes (actually, it's under 30 minutes) 🙂

      Reply
      • Kiersten Frase says

        September 01, 2015 at 3:37 pm

        Yes! I'm all about easy dinners these days. 🙂

        Reply

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    Nicole is a life long vegetarian and the author of the popular vegan cookbook, Weeknight One Pot Vegan Cooking. She loves sharing her recipes and showing the world just how easy and delicious meatless meals can be!
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