Vegan Pesto Pasta Salad Recipe

I absolutely love this recipe because it’s a vibrant symphony of flavors and textures, with fresh basil pesto mingling perfectly with cherry tomatoes, roasted red peppers, and tangy kalamata olives. Plus, it’s the perfect dish to whip up for a summer gathering or a cozy night in, and the leftovers always make my lunch break so much brighter!

Creating this Vegan Pesto Pasta Salad is one of my favorite culinary pastimes. It is a dish that is not only strikingly colorful but also packed with good-for-you ingredients.

The base of the salad consists of 12 oz of pasta. In my salad, I used colorful cherry tomatoes, roasted red peppers, and kalamata olives.

Vaselina, my sister, suggested that I use olives in the salad. She is a big fan of olives.

Ingredients

• Pasta: Provides carbohydrates for energy, completes the salad’s base.
• Cherry Tomatoes: Rich in antioxidants, adds sweet and juicy flavor.
• Kalamata Olives: Source of healthy fats, adds briny and savory notes.
• Red Onion: Offers crunch and sharp flavor, contains antioxidants.
• Pine Nuts: High in healthy fats and protein, nutty and toasty in taste.
• Basil Leaves: Packed with vitamins A and K, offers fresh, aromatic taste.
• Nutritional Yeast: Rich in B vitamins, adds a cheesy, umami flavor.
• Lemon Juice: Adds bright, tangy flavor; high in vitamin C.
• Olive Oil: Heart-healthy fat, binds the pesto together.

Ingredient Quantities

• 12 oz pasta of choice (e.g., fusilli or rotini)
• 1 cup cherry tomatoes, halved
• 1/2 cup roasted red peppers, sliced
• 1/4 cup kalamata olives, sliced
• 1/4 cup red onion, thinly sliced
• 1/4 cup pine nuts, toasted
• 2 cups fresh basil leaves
• 1/2 cup nutritional yeast
• 2 cloves garlic
• 1/4 cup lemon juice
• 1/2 cup olive oil
• Salt and pepper to taste
• Optional: Vegan parmesan cheese for serving

Instructions

1. Prepare the pasta as directed in the package instructions, cooking it until it has achieved an al dente texture. Drain it, rinsing the pasta under cold water to bring its temperature down, and then set the pasta aside.

2. In a food processor, blend the basil leaves, nutritional yeast, garlic, lemon juice, and olive oil together until smooth to make the pesto.

3. Make the pesto definitely tasty with salt and pepper. If the pesto needs to be more pourable, just add more olive oil, which is what it’s for.

4. In a big bowl, mix together the pasta that has been cooked, the tiny tomatoes, the smoked red peppers, olives of the kalamata kind, and the onion that has been red.

5. Place the pesto that has been made ahead over the pasta and vegetables and give them a gentle toss until all the parts are well integrated.

6. Incorporate the toasted pine nuts throughout the salad by adding them and giving the salad a toss.

7. Sample the salad and modify the seasoning with additional salt, pepper, or lemon juice as needed.

8. Place the salad in the refrigerator, covered, for at least 30 minutes. This allows the blend of flavors to come together.

9. When it is time to serve, give the pasta salad a final toss to redistribute the pesto and the toppings. You might want to poke around a bit if the salad has been sitting still for a while.

10. If you like, you can sprinkle on some vegan parmesan cheese before serving for an extra flavor boost. Enjoy! A note on serving size: This pesto pasta salad serves about 4 as a main course. While it is hearty (especially if topped with the chickpeas), I would very well consider it a meal somehow. You could easily serve it as a side dish to 8 (or more), depending on your crowd and what else you have going on.

Equipment Needed

1. Pot
2. Strainer
3. Food processor
4. Large mixing bowl
5. Measuring cups and spoons
6. Knife
7. Cutting board
8. Spoon or silicone spatula for tossing
9. Serving bowl
10. Airtight container or plastic wrap for covering

FAQ

• Can I use a different type of pasta?Absolutely, you can use any kind of pasta you fancy in this dish, whether it’s rotini, fusilli, or even gluten-free varieties. You can use plain pasta, too. In other words, the kind of pasta you use doesn’t make a difference to the final product.
• What can I substitute for nutritional yeast?If you don’t like nutritional yeast, you can substitute a vegan cheese alternative for the nutritional yeast, or you can leave it out altogether. The nutritional yeast does add a nice cheesiness to the pesto, but if you don’t have it or don’t want it, just skip it.
• Are there nut-free alternatives for the pine nuts?You can make the recipe nut-free by substituting either sunflower seeds or pumpkin seeds for the sunflower or pumpkin seed used in the recipe.
• How long will this salad keep in the refrigerator?An airtight container can keep the pasta salad stored in the refrigerator for up to 4 days.
• Can this be served warm?Although this dish is usually served as a cold salad, it can be a warm salad. To make it a warm salad, take these steps: 1. Prepare the pasta. 2. Immediately after cooking, mix the pasta with the pesto. 3. Add the remaining ingredients to the mixture.
• How do I toast pine nuts?In a dry skillet over medium heat, toast the pine nuts. Stir them frequently, for about 3-5 minutes, until they are golden brown.
• Is there a substitute for basil?In the absence of basil, it is possible to use a combination of spinach and parsley to make a pesto that is equally as vibrant and fresh. Here is a recipe for making pesto with spinach and parsley.

Substitutions and Variations

12 oz pasta of choice – Use gluten-free pasta for a gluten-free option.
1/4 cup toasted pine nuts – Use walnuts or almonds instead for a different nutty flavor.
1/2 cup nutritional yeast – Substitute vegan cheese for varied cheesiness.
1/4 cup kalamata olives
Diced sun-dried tomatoes bring a different kind of umami kick. Use them if you want to switch things up.
– 2 cups fresh basil leaves
– Sub with fresh spinach if basil is unavailable.

Pro Tips

1. Toast the Pine Nuts Carefully Toast pine nuts in a dry skillet over medium heat, stirring frequently until they are golden brown and fragrant. Keep a close eye on them as they can burn quickly.

2. Chill the Ingredients Before assembling, chill the pasta, cherry tomatoes, red peppers, olives, and onions separately to ensure the salad remains cold and refreshing.

3. Enhance the Pesto For a more robust pesto flavor, consider adding a handful of fresh spinach or arugula to the food processor. This can add depth and a peppery kick to the pesto.

4. Experiment with Textures For extra crunch, consider adding a handful of sliced radishes or cucumber to the salad. This contrast can enhance the overall texture profile.

5. Customize the Flavor Feel free to add other flavor-enhancing ingredients like sun-dried tomatoes or capers to add a briny, savory element to the dish.