Vegan Pesto Pasta Salad

Name: Vegan Pesto Pasta Salad
Prep time: 15 min
Cook time: 12 min
Yield: 16 servings
Ingredients: 1 cup baby arugula; 1 cup fresh basil; 1/3 cup extra-virgin olive oil; juice of one lemon; 1 clove garlic; 1/4 teaspoon sea salt (more to taste); 1/2 cup raw walnuts; 1 pound rotini pasta (I used GF brown rice + quinoa pasta); 1 cup frozen peas (thawed); 1 cup chopped cherry tomatoes; 1 cup fresh baby arugula; 1/4 cup walnuts (toasted and chopped); sea salt and pepper (to taste); 1 Tablespoon olive oil (optional)

Arugula and basil pesto made with walnuts coats rotini pasta mixed with peas, cherry tomatoes, and fresh greens for a herbaceous, nutty salad.

Glycemic Load: 11.3 (Medium)

195 calories per serving

Serves: 16

Prep: 15 minutes

Cook: 12 minutes

mediterranean lunch

Original recipe: www.eatingbirdfood.com

About This Calculation

Vegan Pesto Pasta Salad has a medium glycemic load of 11.3 per serving — moderate blood sugar impact — portion size and meal composition matter.

The primary glycemic load contributors are brown rice quinoa rotini pasta (dry) (GL 10.8), frozen peas thawed (GL 0.4), lemon juice (GL 0.0). These ingredients account for the majority of the carbohydrate impact per serving.

Glycemic load is calculated as GL = (GI × Net Carbs per serving) ÷ 100, where GI is the glycemic index and net carbs exclude dietary fiber. Calculations draw on established nutritional references including USDA FoodData Central values and peer-reviewed glycemic index research.