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vegan pesto pasta salad

Best Vegan Pesto Pasta Salad

You make your own homemade pesto in just a few minutes, boil some pasta, chop a few juicy cherry tomatoes and sun-dried tomatoes and mix. That`s it. The dish can be enjoyed hot and cold - for dinner or for lunch, or whenever you`re feeling hungry :)
This is one easy recipe for a good pasta salad - delicious actually!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course dinner, lunch, Salad
Servings 4 people

Ingredients
 
 

  • 200 g cherry tomatoes
  • 10 sun-dried tomatoes about 80 g
  • 500 g pasta of your choice

The Pesto Sauce

  • 100 g pine nuts
  • 80-100 g fresh basil about two store bought plants. You can use the basil leaves as well as the stems
  • ½ solo garlic
  • 25 g nutritional yeast
  • 50 ml lemon juice
  • a pinch of salt
  • 50 ml olive oil extra virgin

Instructions
 

  • First, prep the pesto ingredients:
    Roast the pine nuts in a pan on low heat until golden, this brings out the nutty flavor.
    Roughly chop the garlic.
    Squeeze the lemon juice.
  • Bring a large pot of water to a boil. Add a pinch of salt and your pasta. Boil your pasta on medium heat following the package directions. If you wish to make the recipe healthier you can use whole wheat pasta or chickpea pasta.
  • While your pasta is boiling, make your pesto and prep the rest of the ingredients (if you are using chickpea pasta keep an extra eye on the timer as this type does not boil for as long as regular pasta).
  • Add all of the pesto ingredients - except the olive oil - to a large bowl and use a hand blender (or other type of food processor) to mix the ingredients until creamy. Then, add the olive oil and use a spoon or a spatula to mix it in. Set your pesto sauce to the side.
  • Chop each cherry tomato in two.
    Roughly chop the sun-dried tomatoes (if you did not buy them chopped). If you use sun-dried tomatoes from a glass with oil, place the sun-dried tomatoes on two sheets of kitchen paper and let the kitchen paper absorb some of the oil before you add the sun-dried tomatoes to the salad.
  • When your pasta is done boiling, pour the pot of pasta and water through a colander placed in your sink to drain off the water.
    I prefer the pasta slightly al dente - if you do not, boil it to your preferences.
  • Add the cooked pasta, pesto sauce, sun-dried tomatoes and cherry tomatoes to a large mixing bowl and mix well.
  • Enjoy your delicious pesto pasta salad hot or cold.

Video

Keyword vegan pesto pasta
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