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Rachel White

Pesto Vegan Pasta Salad

Pesto Vegan Pasta Salad blends tender pasta, fresh vegetables, and vibrant dairy-free pesto into a quick, satisfying dish. It is herbaceous, colorful, and perfect for meal prep or parties.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cups
Course: Dinner, Lunch, Side, Snack
Cuisine: Italian
Calories: 255
Ingredients Equipment Method Notes

Ingredients
  

Pasta Salad
  • 16 oz fusilli pasta dry
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber diced
  • 1 cup spinach chopped
  • 1 2 cup red onion thinly sliced
Vegan Pesto
  • 2 cups fresh basil packed
  • 1 3 cup walnuts
  • 1 4 cup olive oil
  • 2 tbsp lemon juice fresh
  • 2 tbsp nutritional yeast
  • 2 cloves garlic
  • 1 2 tsp salt or to taste
  • 1 4 tsp black pepper

Equipment

  • Mixing Bowl
  • Large Pot
  • Colander
  • Food Processor
  • Knife
  • Cutting Board
  • Measuring Cups
  • Freezer
  • Scoop
  • Tray

Method
 

  1. Boil pasta in salted water until tender with a slight bite. Drain and rinse until cool.
  2. Process basil, walnuts, olive oil, lemon juice, nutritional yeast, garlic, salt, and pepper until smooth but textured.
  3. Add pasta, tomatoes, cucumber, spinach, and onion to a large bowl.
  4. Spoon pesto over the salad. Toss thoroughly until every piece looks green and glossy.
  5. Chill for 20 minutes before serving. Toss again and loosen with a splash of water if needed.

Notes

For softer texture, mix pesto with slightly warm pasta. For firmer texture, chill pasta first. Freeze extra pesto in cubes; thaw before using. Toss gently during assembly so vegetables stay crisp. Add arugula, olives, sun-dried tomatoes, or toasted seeds for flavor changes. Store covered in the refrigerator up to 4 days.