Description

A colorful, protein-packed pasta salad that’s perfect for a one-dish nine days dinner, meal prep, a holiday lunch, or bringing to a friend. It works as a satisfying vegetarian main dish or a vibrant side.

Ingredients

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For the pesto

1 tsp chopped garlic
1 cup packed fresh basil leaves
1/3 cup olive oil
3 Tbsp nutritional yeast
1/4 tsp salt

For the pasta salad

1 box (8 oz) Explore Cuisine Edamame & Mung Bean Fettuccine
2 Tbsp pesto
3 to 4 Tbsp olive oil (adjust to taste)
1 cup roasted diced carrots and/or sweet potatoes (optional)
1 cup sliced vine-ripened cherry tomatoes
Freshly ground black pepper

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Instructions

Blend the pesto ingredients in a mini food processor until smooth.
Cook the pasta according to the package directions. Rinse with cold water, drain well, and toss with a drizzle of olive oil to prevent sticking.
Toss the pasta with the pesto and 3 to 4 tablespoons olive oil until evenly coated. Add more oil if needed after the pasta sits for a few minutes.
Fold in the roasted carrots and/or sweet potatoes, if using.
Top with the sliced tomatoes and finish with freshly ground black pepper before serving.

Notes

Meal Prep Tip
Roast extra carrots and sweet potatoes for dinner (the air fryer works great for this!), then save some to stir into this pasta salad the next day. It’s a simple way to turn one batch of roasted vegetables into two completely different meals. This pasta salad also travels well, making it a great dish to bring to a friend or share at a holiday gathering.

Prep Time: 15 min
Cook Time: 15 min
Category: Dinner
Method: Boiling
Cuisine: American