Go Back

Vegan Pesto Pasta Salad

A quick and vibrant salad packed with fresh veggies and homemade pesto, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: Italian, Vegan
Calories: 400
Ingredients Method Notes

Ingredients
  

Pasta and Pesto Base
  • 2 cups gluten-free pasta Cook according to package instructions.
  • 1 cup fresh basil leaves Tightly packed.
  • 1/2 cup pine nuts Can be substituted with sunflower seeds.
  • 1/2 cup nutritional yeast Optional; can be replaced with vegan cheese.
  • 2 cloves garlic
  • 1/2 cup olive oil Plus more for drizzling.
  • Salt and pepper to taste
Vegetables
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 cup bell pepper, diced Can substitute with roasted red peppers.

Method
 

Preparation
  1. Cook the gluten-free pasta according to package instructions. Drain and let cool.
  2. In a food processor, combine the basil, pine nuts, nutritional yeast, and garlic. Pulse until finely chopped.
  3. With the processor running, slowly add the olive oil until the mixture is smooth. Season with salt and pepper.
Assembly
  1. In a large bowl, combine the cooked pasta, pesto, cherry tomatoes, cucumber, and bell pepper. Toss until well coated.
  2. Serve chilled or at room temperature.

Notes

This salad keeps well in the fridge for about 3 to 5 days. It's perfect for meal prep and tastes even better after being stored overnight. Drizzle a little more olive oil on top before serving for added flavor. You can also add chopped nuts or seeds for extra crunch.