Creamy Vegan Pesto Pasta Salad

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This light and fresh creamy pesto pasta salad is perfect for barbecues and buffets, but it also makes a tasty main in it's own right. Adding the pesto and Hellmann's Vegan Mayo while the pasta is still warm allows it to soak up more flavour and keeps the texture just right. Recipe and imagery development courtesy of The Tofu Diaries.
  • 200 grams wholegrain penne pasta
  • 100 grams green beans, cut into 2cm pieces
  • 70 grams Kalamata olives, stones removed and cut into halves
  • 35 grams sundried tomatoes, thinly sliced
  • 2 tablespoons vegan green pesto
  • 1 tablespoon Hellmann’s® Vegan Mayo

Nutritional information

 

Amount per serving

Energy (kcal)

265kcal

Energy (kJ)

1106kJ

Protein (g)

9.7g

Carbohydrate incl. fibre (g)

48.1g

Carbohydrate excl. fibre (g)

40.6g

Sugar (g)

6.1g

Fibre (g)

7.7g

Fat (g)

9.0g

Saturated fat (g)

1.2g

Unsaturated fat (g)

6.1g

Monounsaturated fat (g)

3.2g

Polyunsaturated fat (g)

0.7g

Trans fat (g)

0.0g

Cholesterol (mg)

1mg

Sodium (mg)

246mg

Salt (g)

0.61g

Vitamin A (IU)

299IU

Vitamin C (mg)

7.2mg

Calcium (mg)

49mg

Iron (mg)

1.88mg

Potassium (mg)

366mg

  • 1 Bring a large pan of water to the boil and add the pasta. Cook according to the packet, adding one minute longer than the recommended cooking time.
  • 2 Meanwhile, bring a smaller pan of water to the boil, lower the heat and cook the green beans for around 3-4 minutes or until tender. Drain and set aside.
  • 3 Mix the pesto and mayo together
  • 4 Once the pasta is cooked, drain fully and add to the large bowl. Add the green beans, olives and sundried tomatoes. Toss together then stir in the pesto mayo
  • 5 Serve as a side dish or tasty main