Vegan Pesto Pasta Salad
User Reviews
4.6
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Prep Time
15 mins
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Cook Time
12 mins
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Total Time
27 mins
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Servings
16
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Calories
195 kcal
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Course
Main Course
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Cuisine
Mediterranean
Vegan Pesto Pasta Salad
Description
This Vegan Pesto Pasta Salad features a homemade walnut pesto made by processing arugula, basil, olive oil, lemon juice, garlic, salt, and walnuts into a smooth yet textured sauce. Cooked rotini pasta serves as the base, cooled before mixing, allowing the flavors to meld. Peas and cherry tomatoes contribute sweetness and freshness, while additional arugula and toasted walnuts add leafy crispness and crunch.
The salad is dressed with olive oil and the pesto sauce to coat the pasta thoroughly. Seasoning with salt and pepper enhances the flavor balance. It can be enjoyed right away or chilled, making it flexible for different serving preferences.
Though dairy-free, this salad can be complemented with feta cheese if desired, offering a creamy contrast to the herb and nut notes. The hearty ingredients make it suitable as a light main or side dish, popular for casual meals and gatherings.
Ingredients
Vegan Walnut Pesto
- 1 cup arugula baby
- 1 cup basil fresh
- 1/3 cup extra-virgin olive oil
- lemon juice of one
- 1 clove garlic
- 1/4 teaspoon salt more to taste, sea salt
- 1/2 cup walnut raw
Pasta Salad
- 1 pound rotini pasta I used GF brown rice + quinoa pasta
- 1 cup peas thawed, frozen
- 1 cup cherry tomato chopped
- 1 cup arugula fresh baby
- 1/4 cup walnuts toasted and chopped
- salt to taste, sea salt
- black pepper to taste, sea salt
- 1 Tablespoon olive oil optional
Instructions
- Make pesto sauce by adding arugula, basil, oil, lemon juice, garlic and salt in the bowl of a food processor and processing until smooth. Add the walnuts and pulse until the walnuts are ground to desired consistency. Set aside.
- Cook pasta according to package instructions. Rinse with cool water and drain. Let pasta cool for about 5-10 minutes. Add pasta to a large salad bowl and toss with thawed peas, tomatoes, arugula toasted walnuts and olive oil. Add pesto, starting with ½ cup. Taste and add more pesto if you’d like. I like my noodles coated so I used all the pesto. Taste and season liberally with salt and pepper. Pasta salad can be served immediately, cold or at room temperature.
Notes
- This salad is dairy-free but can include feta cheese for added richness if preferred.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 195 kcal
% Daily Value*
| Calories | 195kcal | 10% |
| Carbohydrates | 25g | 8% |
| Protein | 4g | 8% |
| Fat | 10g | 15% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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