Vegan Sun Dried Tomato and Basil Pesto Pasta Salad

Start by cooking your pasta according to the package directions (the poster found 5 minutes to be perfect). While the noodles are cooking, prepare your other ingredients. Once the noodles are done cooking, drain and rinse with cold water. Add the pasta to a bowl and add the following: cucumber slices, diced green onion, avocado chunks, diced red onion, chopped sun-dried tomatoes, vegan feta cheese, and chopped arugula. Toss everything together and then add in the vegan basil pesto. The poster used a store-bought vegan basil pesto and added in 1/4 cup water to thin it to achieve a runny, thin consistency. Mix everything until uniform and serve cold. This will last in the fridge for 2-3 days so feel free to make in large batches!