Vegan Cold Italian Pasta With Fresh Mint Pesto

This Vegan Cold Italian Pasta With Fresh Mint Pesto salad, and Italian Food, is a powerhouse of flavors and can instantly elevate any dish from good to yum. It is one of the best Pasta recipes.

It could be gloomy and dark but this salad will never fail to give you a comfortably yummy feeling.

vegan-cold-italian-pasta-with-fresh-mint-pesto italian-food pasta-recipes
Italian Food | Pasta Recipes | Vegan Salad

Recipe of Vegan Cold Italian pasta

Ingredients
100 grams farfalle pasta
2 cups chopped mixed bell peppers (red, yellow, and green)
1 cup boiled sweet corns
1 cup chopped tomatoes
½ cup small pieces of any hard bread or bread croutons
½ tsp freshly ground black pepper
1 tsp olive oil for garnishing
5-6 fresh torn mint leaves for garnishing
1tsp Italian seasoning
Salt as per taste

FOR THE MINT PESTO
20g fresh mint leaves
2 tbsp groundnuts, lightly toasted
4-5 cloves of garlic
1 tbsp olive oil
2 tsp lemon juice
2 tsp water
Salt as per taste

Method:

1. Boil the farfalle pasta in hot boiling water as per the package instructions.

2. Strain the pasta and run under cold water.

3. Let it cool for a while and then keep it in the refrigerator to chill.

4. Take a bowl and add the bell peppers, boiled sweet corns, and tomatoes in it.

5. Now add the cold pasta, salt, pepper, and Italian seasoning and mix well using your hands.

6. Keep it in the refrigerator once again and let it cool.

7. To make the mint pesto, process the mint, garlic, and groundnuts in a food processor until finely chopped.

8. Add the olive oil, lemon juice, and water.

9. Process until thick paste forms, adding a little extra water if necessary.

10. Mix the pesto with the cold pasta salad and accompany it with bread and a glass of wine.

vegan-cold-italian-pasta-with-fresh-mint-pesto

Recipe of Vegan Cold Italian pasta

Hetal Kamdar
0 from 0 votes

Ingredients
  

  • 100 grams farfalle pasta
  • 2 cups chopped mixed bell peppers red, yellow and green
  • 1 cup boiled sweet corns
  • 1 cup chopped tomatoes
  • ½ cup small pieces of any hard bread or bread croutons
  • ½ tsp freshly ground black pepper
  • 1 tsp olive oil for garnishing
  • 5-6 fresh torn mint leaves for garnishing
  • 1 tsp Italian seasoning
  • Salt as per taste
  • FOR THE MINT PESTO
  • 20 g fresh mint leaves
  • 2 tbsp groundnuts lightly toasted
  • 4-5 cloves of garlic
  • 1 tbsp olive oil
  • 2 tsp lemon juice
  • 2 tsp water
  • Salt as per taste

Instructions
 

  • Boil the farfalle pasta in hot boiling water as per the package instructions.
  • Strain the pasta and run under cold water.
  • Let it cool for a while and then keep it in the refrigerator to chill.
  • Take a bowl and add the bell peppers, boiled sweet corns, and tomatoes in it.
  • Now add the cold pasta, salt, pepper, and Italian seasoning and mix well using your hands.
  • Keep it in the refrigerator once again and let it cool.
  • To make the mint pesto, process the mint, garlic, and groundnuts in a food processor until finely chopped.
  • Add the olive oil, lemon juice, and water.
  • Process until thick paste forms, adding a little extra water if necessary.
  • Mix the pesto with the cold pasta salad and accompany it with bread and a glass of wine.
Keyword pasta with pesto, pesto recipe, recipes for veggie pasta, veggie pasta recipe
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Meet Hetal

Hi! I'm Hetal, Blogger and Content Creator at HetalKamdar.com. Since 2015, I have been publishing my tried and tested recipes here. Travel, Lifestyle and Parenting are also the other genres of my blogging.
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