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- 8 ounces of whole wheat pasta (fusilli or penne) - 2 cups fresh basil leaves - 1/4 cup nutritional yeast - 1/4 cup walnuts (or pine nuts) - 2 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon lemon juice - Salt and pepper to taste - 1 cup cherry tomatoes, halved - 1 cup diced cucumber - 1/2 cup black olives, sliced To make a tasty vegan pesto pasta salad, start with whole wheat pasta. I like fusilli or penne. Use eight ounces for four servings. Whole wheat pasta adds fiber and a nutty taste. Next, we need fresh basil leaves. You want two cups, packed tight. Basil gives the pesto its bright flavor. It’s the star of the show! For our pesto, grab some nutritional yeast. This adds a cheesy flavor without any dairy. A quarter cup is perfect. You can also use walnuts or pine nuts, about a quarter cup. They give the pesto great texture. Don't forget garlic! You’ll need two cloves, minced. Garlic adds depth and a bit of zest. Next, we need olive oil. About a quarter cup gives the pesto a smooth, creamy look. Add one tablespoon of lemon juice for freshness. It brightens the dish and balances flavors. Now, for the veggies! We’ll use one cup of halved cherry tomatoes and one cup of diced cucumber. These add color and crunch. Finally, add half a cup of sliced black olives. They bring a salty taste, making the salad even better. Season everything with salt and pepper to your liking. Now you have all the ingredients for a delightful vegan pesto pasta salad! {{ingredient_image_1}} To cook the pasta, start with a large pot of salted water. Bring it to a boil. Add 8 ounces of whole wheat pasta. I prefer fusilli or penne. Cook until the pasta is al dente, which means it should be firm but not hard. This usually takes about 8 to 10 minutes. Once done, drain the pasta and rinse it under cold water. Rinsing stops the cooking process and cools the pasta. This helps the pasta hold its shape and prevents it from getting mushy later. For the pesto, you need a food processor. This tool makes blending easy. Start by adding 2 cups of fresh basil leaves, 1/4 cup of nutritional yeast, and 1/4 cup of walnuts or pine nuts to the processor. Add 2 minced garlic cloves and 1 tablespoon of lemon juice. Pulse these ingredients until they are coarsely chopped. While the processor runs, slowly drizzle in 1/4 cup of olive oil. This creates a creamy pesto. Stop to scrape down the sides if needed. Finally, season with salt and pepper to taste. In a large mixing bowl, combine the cooled pasta and the pesto. Stir well until the pasta is fully coated. This is where the magic happens! Next, gently fold in 1 cup of halved cherry tomatoes, 1 cup of diced cucumber, and 1/2 cup of sliced black olives. These veggies add texture and flavor to your salad. To enhance the flavors, cover the salad and refrigerate it for at least 30 minutes. The chilling time allows the pesto to soak into the pasta and veggies. You can serve the salad chilled or at room temperature. Both options taste great! For a nice touch, serve it in a large salad bowl and garnish with extra basil leaves and a sprinkle of nutritional yeast. If you need to skip nuts due to allergies, sunflower seeds work great! They add a nice crunch without the nutty flavor. You can also try pumpkin seeds for a different taste. Both options keep your pesto creamy and rich. For herbs, you can mix it up! Try using parsley or spinach instead of basil. These herbs give a fresh taste and change the color. You can combine different herbs for a unique flavor. This vegan pesto pasta salad pairs well with grilled veggies or a light soup. You can serve it alongside a crisp green salad or with baked tofu for protein. The salad is tasty and filling! When it comes to presentation, serve it in a large salad bowl. Garnish with extra basil leaves and a sprinkle of nutritional yeast for a pop of color. You can also drizzle a little olive oil on top. This makes the dish look even more inviting! Pro Tips Fresh Basil is Key: For the best flavor, use fresh basil leaves instead of dried. They provide a vibrant taste that enhances the pesto. Customize Your Nuts: While walnuts are a great choice, feel free to experiment with different nuts like almonds or cashews for a unique twist on the pesto. Chill for Flavor: Allowing the pasta salad to chill for at least 30 minutes helps the flavors meld together, making each bite more delicious. Make Ahead: This salad keeps well in the fridge, making it perfect for meal prep. Just add the veggies right before serving to keep them fresh. {{image_2}} You can make your vegan pesto pasta salad even better by adding proteins. Chickpeas are a great choice. They add texture and make the salad filling. Tofu is another option. You can cube it and toss it in. Both options provide healthy protein. Changing up the vegetables also keeps the salad fresh. You can use seasonal veggies like bell peppers, zucchini, or even asparagus. Each veggie brings its unique taste and color. This keeps your salad exciting all summer long! If you need a gluten-free version, choose gluten-free pasta. There are many types available, like brown rice or chickpea pasta. These alternatives work well in salads and help you enjoy the dish without gluten. When making pesto, you may need to tweak the consistency. Gluten-free pasta can absorb more sauce. You might want to add a bit more olive oil or lemon juice. This ensures your pesto stays creamy and flavorful. You can keep your vegan pesto pasta salad in the fridge for about three days. Store it in an airtight container. This helps keep the flavors fresh and prevents it from drying out. Glass containers work well because they won’t absorb odors. If you use plastic, choose BPA-free options. You can freeze vegan pesto pasta salad, but it may change in texture. The veggies might get mushy after thawing. If you still want to freeze it, do so without the fresh veggies. You can add them after you thaw the salad. To thaw, place it in the fridge overnight. This allows it to defrost slowly. When ready to serve, mix in fresh veggies for crunch and color. To make your vegan pesto nut-free, you can use seeds instead of nuts. Sunflower seeds or pumpkin seeds work well. They provide good texture and flavor without nuts. Just blend them in the food processor as you would with nuts. You can also skip the seeds if you prefer a simpler pesto. Yes, you can make pesto ahead of time. Store it in an airtight container in the fridge. It stays fresh for about 5 to 7 days. To keep it from browning, drizzle a little olive oil on top before sealing. You can also freeze it for longer storage, up to 3 months. Fusilli or penne pasta works great for pasta salad. These shapes hold onto the pesto well, giving each bite flavor. You can also try rotini or farfalle for a fun twist. These shapes add texture and make your salad look appealing. To make your salad creamier, add a little more olive oil to the pesto. You can also mix in some vegan yogurt or silken tofu. This adds a nice creamy texture without changing the flavor much. Blend until smooth and creamy for a delightful salad. This blog post covers how to make a tasty vegan pesto pasta salad. We discussed the ingredients you need, like whole wheat pasta and fresh veggies. I shared tips for cooking the pasta and making a delicious pesto. Mixing everything creates a refreshing dish you can serve cold or at room temperature. Remember, you can customize it with different nuts and veggies. This salad is easy to store, so enjoy it for days. Dive in and create your version of this healthy, fun meal!

Vegan Pesto Pasta Salad

A refreshing and healthy pasta salad made with whole wheat pasta and a delicious vegan pesto.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 350 kcal

Ingredients
  

  • 8 ounces whole wheat pasta (fusilli or penne)
  • 2 cups fresh basil leaves
  • 1 quarter cup nutritional yeast
  • 1 quarter cup walnuts (or pine nuts)
  • 2 cloves garlic, minced
  • 1 quarter cup olive oil
  • 1 tablespoon lemon juice
  • to taste salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber
  • 0.5 cup black olives, sliced

Instructions
 

  • Cook the Pasta: Bring a large pot of salted water to a boil. Add the whole wheat pasta and cook according to package instructions until al dente. Drain and rinse under cold water to cool down the pasta.
  • Prepare the Pesto: In a food processor, combine the basil leaves, nutritional yeast, walnuts, minced garlic, and lemon juice. Pulse until the mixture is coarsely chopped.
  • Add Oil: With the food processor running, slowly drizzle in the olive oil until the pesto reaches a creamy consistency. Stop to scrape down the sides if necessary. Season with salt and pepper to taste.
  • Combine: In a large mixing bowl, combine the cooled pasta with the pesto sauce. Stir until the pasta is well-coated.
  • Add Veggies: Gently fold in the cherry tomatoes, cucumber, and black olives to the pasta salad.
  • Chill and Serve: Cover the salad and refrigerate for at least 30 minutes to let the flavors meld. Serve chilled or at room temperature.

Notes

Serve in a large salad bowl and garnish with additional basil leaves and a sprinkle of nutritional yeast for visual appeal.
Keyword healthy, pasta salad, pesto, vegan