Harvest Pasta Salad

Harvest Pasta (3)

This make-ahead pasta salad, recipe care of High Five magazine, is chalk-full of veggies like late-summer tomatoes and fresh corn. Bonus points if you make your own pesto with the last of summer’s basil, though I confess we used a jarred version (made with kale leaves instead!)

Ingredients:

  • 8 ounces penne pasta
  • 1 tablespoon olive oil
  • 1/4 cup pesto
  • 1/4 cup vegan mayonnaise
  • 1 tablespoon fresh-squeezed lemon juice
  • 1/2 cup vegan Parmesan sprinkles
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup halved cherry tomatoes
  • 3/4 cup cooked green peas
  • 3/4 cup cooked corn
  1. Cook the pasta according to package directions; drain and toss with the olive oil. Let cool
  2. Meanwhile, whisk together the pesto, mayo, and lemon juice in a large bowl – definitely a kid-friendly step!Harvest Pasta (1)
  3. Add the cooled pasta, then sprinkle with the Parmesan, salt, and black pepper.
  4. Fold in the tomatoes, peas, and corn, and serve cold.

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