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!
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.