Pasta Pesto Salad, Easy to make on a summer evening
This easy vegan Pasta Pesto Salad is perfect for a summer evening. You can eat it as dinner, but it is also perfect to eat at a barbecue.
Ingredients
- 500 g Uncooked pasta
- 1/2 Cucumber
- 300 g Tomatoes
- 1/2 Iceberg Lettuce
- 3 tbsp Vegan Pesto
- 3 tbsp Nutritional Yeast
- 2 tbsp Vegan Mayonnaise
- 1/2 cup Cashew Nuts
- 4 Vegan Schnitzels for extra protein with dinner
Instructions
- Start by cooking the pasta according to the package. After it is done, let it cool down completely.
- Cut the lettuce in small pieces and add to a big bowl. Also cut the cucumber and tomatoes and add them in.
- Add the mayonnaise, pesto and nutritional yeast to the bowl and mix it well. Then add the cashew nuts and cold pasta to the salad and combine it all. The salad is done.
- For dinner, I love to fry one schnitzel per portion. After it is golden brown, cut it in pieces and add it on top of the salad to increase the protein intake.