This vegan pesto pasta salad is totally addictive. It's packed with veggies and flavor, and I can't wait for you to try it! You can make it oil-free by using my oil-free avocado pesto in place of the arugula pesto below. INGREDIENTS ▢ 8 ounces rotini or bowtie pasta - whole wheat or gluten free is fine, cooked ▢ ½ cup frozen peas ▢ 1 cup sliced carrots ▢ 1 cup sliced cherry tomatoes - sliced into quarters ▢ 2.25 ounce can sliced black olives ▢ 3 tablespoons minced red onion For the pesto ▢ 1 cup

Vegan Pesto Pasta!

Our Green Olive Pesto Pasta recipe is so full of flavor you’ll be wanting to make it again and again! Here’s the recipe below: Yield: 4 to 6 servings Prep Time: 15 minutes Cook Time: 30 minutes INGREDIENTS 2 tablespoons unsalted butter ½ cup panko breadcrumbs Salt and pepper, to taste 1 teaspoon garlic powder 1 lemon, zested and juiced 1 cup fresh basil leaves, minced ½ cup fresh parsley leave, minced 1 (16 ounce) jar Mezzetta® Pitted Italian Castelvetrano Olives, drained and roughly chopped ¼ c