Vegan Pesto Pasta Salad

This Vegan Pesto Pesto Salad is full of flavor and very simple and easy to make. This pasta salad can be enjoyed hot or cold and stores well as leftovers.

Looking for a picnic lunch or the perfect side dish? I got you. This Vegan Pesto Pasta Salad is ready in less than 20 minutes, contains few ingredients, and is oh so delicious.

If you couldn’t already tell by the countless pasta recipes on my blog, I love pasta. The number of pasta recipes are endless and I love getting creative with them, but simple dishes like a pesto tug at my heart strings.

This recipe is extremely simple and easy to make. It only requires easy-to-find ingredients and less than 20 minutes of your time.

The pesto is super versatile and can be thrown together with some pasta, spread on toast or a sandwich, mixed into a dressing, and so much more.

How to Make Vegan Pesto Pasta Salad:

This is a simple, fuss-free recipe.

1. In a small saucepan over medium heat, toast walnuts until fragrant and light golden brown. 
2. Add toasted walnuts to a food processor along with fresh basil, lemon juice and zest, nutritional yeast, garlic, and salt. Blitz until a coarse paste forms. Turn on the low setting on the food processor and slowly pour in the olive oil. Process until the pesto is smooth and oil is incorporated. Add 1-2 tbsp of water to help blend, if needed.
3. Transfer pesto to an airtight jar and store in the fridge. 
4. Cook pasta according to the package directions. Reserve ¼ cup pasta water. Drain and add back to the cooking pot. For every 8 oz. pasta add ¾ cup pesto and 2-3 tbsp of pasta water to break up the pesto into the sauce. Add more pesto as desired. Stir in cherry tomatoes and olives. 
5. Serve pesto with freshly cracked black pepper. 

Frequently Asked Questions:

What are some common substitutions in this recipe?

Walnuts can be subbed for other nuts, such as cashews, pinenuts, pistachios, and almonds. For a nut-free version, try subbing sunflower or pumpkin seeds.

Unfortunately, I do not suggest an oil-free version for this recipe. Olive oil is what gives this pesto a rich flavor and creamy texture.

For a gluten-free version, sub pasta for a gluten-free pasta. My favorites are Banza (+ it has added protein) and Jovial.

What type of pasta should I use for this recipe?

My top favorite is bowtie or farfalle. Other favorites are penne and macaroni.

How do I store leftover pesto and pasta salad?

Store leftover pesto in an airtight jar, such as a mason jar. Store in the fridge for up to a week. Alternatively, you can freeze leftover pesto for up to 6 months.

Store leftover pasta salad in an airtight container in the fridge for up to 5 days.

If you’re looking for more summer-friendly desserts, you’ll also love this Roasted Vegetable Penne Pasta, Creamy Avocado Pasta, and this Spicy Italian Chickpea Pasta.

Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!

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