Why You’ll Love This Recipe

Flavorful and Fresh: The homemade vegan almond pesto provides a creamy, herbaceous base that pairs beautifully with crisp vegetables and tangy olives.
Nutrient-Rich: Packed with fresh greens, tomatoes, and optional chickpeas, this salad offers a wholesome meal rich in vitamins and plant-based protein.
Diet-Friendly: Naturally vegan, gluten-free (with appropriate pasta), and oil-free, making it suitable for various dietary preferences.
Quick and Easy: With simple preparation steps, this dish comes together effortlessly, perfect for busy days or last-minute gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Whole grain pasta (fusilli, penne, or shells)
Vegan almond pesto sauce
Lemon
Cherry or grape tomatoes
Red onion
Sweet bell pepper (red, green, orange, or yellow)
Pitted kalamata olives
Pickled jalapeños (optional, for a spicy kick)
Arugula or spinach
Fresh parsley
Chickpeas, canned or cooked (optional)
Vegan parmesan cheese (optional)

Directions

Cook the Pasta: Prepare the pasta according to the package instructions. Once cooked, drain and rinse under cold water to cool.
Prepare the Vegetables: Halve the cherry or grape tomatoes, dice the red onion and bell pepper, and slice the olives and pickled jalapeños.
Combine Ingredients: In a large mixing bowl, toss the cooled pasta with the vegan almond pesto sauce and a squeeze of fresh lemon juice. If the mixture seems thick, add 1 to 2 tablespoons of water to achieve the desired consistency.
Add Vegetables and Chickpeas: Gently fold in the tomatoes, red onion, bell pepper, olives, pickled jalapeños, and chickpeas (if using) until well combined.
Serve: Place a handful of arugula or spinach on each serving plate and top with the pesto pasta salad. Garnish with fresh parsley and a sprinkle of vegan parmesan cheese, if desired.

Servings and Timing

Servings: This recipe yields approximately 4 servings as a main dish or 8 servings as a side.
Preparation Time: Around 15 minutes.
Cooking Time: Approximately 10 minutes.
Total Time: About 25 minutes.

Variations

Protein Boost: Add grilled tofu, tempeh, or your favorite plant-based protein for a heartier meal.
Nut-Free Option: Replace almond pesto with a sunflower seed or pumpkin seed-based pesto to accommodate nut allergies.
Different Greens: Substitute arugula or spinach with kale or mixed salad greens for a varied flavor profile.
Additional Veggies: Incorporate roasted zucchini, artichoke hearts, or sun-dried tomatoes for extra depth and nutrition.

Storage/Reheating

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently heat in a skillet over low heat until just warmed through, to preserve the fresh flavors.

FAQs

What type of pasta works best for this salad?

Short pasta shapes like fusilli, penne, or shells are ideal as they hold the pesto sauce well.

Can I use store-bought pesto?

Yes, you can use store-bought vegan pesto to save time. Ensure it’s dairy-free to keep the recipe vegan.

How can I make the pesto nut-free?

Substitute almonds with sunflower seeds or pumpkin seeds in the pesto recipe for a nut-free version.

Is this salad suitable for meal prep?

Absolutely! Prepare the salad and store it in the refrigerator. Add fresh greens just before serving to maintain their crispness.

Can I add other vegetables?

Yes, feel free to include your favorite vegetables like cucumbers, roasted zucchini, or artichoke hearts for added variety.

How do I keep the pasta from sticking together?

Rinsing the cooked pasta under cold water helps prevent sticking and stops the cooking process.

What can I use instead of kalamata olives?

Green olives or capers can be used as alternatives, or you can omit them if you prefer.

How spicy is this salad?

The pickled jalapeños add a mild heat. Adjust the amount to your preference or omit them for a non-spicy version.

Can I make this salad gluten-free?

Yes, simply use gluten-free pasta made from rice, quinoa, or legumes.

What pairs well with this pasta salad?

It pairs nicely with crusty bread, a fresh green salad, or grilled vegetables for a complete meal.

Conclusion

This Vegan Pesto Pasta Salad is a versatile and delicious dish that’s easy to prepare and customize. Whether you’re hosting a summer picnic or looking for a quick weeknight dinner, this salad offers a delightful combination of flavors and nutrients that everyone will enjoy.

Vegan Pesto Pasta Salad

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This Vegan Pesto Pasta Salad is a fresh, vibrant dish featuring al dente pasta tossed with a creamy, dairy-free almond pesto, crunchy vegetables, and a hint of spice. Perfect for summer gatherings, meal prep, or a light lunch, this quick and easy salad is packed with flavor, nutrients, and plant-based protein.

Author: Amy
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 4 servings (main) or 8 servings (side)
Category: Salad
Method: Tossed
Cuisine: Italian-Inspired
Diet: Vegan

Instructions

1️⃣ Cook the Pasta – Follow package instructions. Drain and rinse under cold water to cool.
2️⃣ Prep the Veggies – Slice the tomatoes, dice the onion and bell pepper, and slice the olives and jalapeños.
3️⃣ Combine the Base – Toss the cooled pasta with vegan almond pesto and a squeeze of lemon juice. If thick, add 1–2 tablespoons of water.
4️⃣ Mix in the Veggies – Add the tomatoes, onion, bell pepper, olives, jalapeños, and chickpeas (if using). Mix well.
5️⃣ Serve – Place arugula or spinach on plates, top with pasta salad, and garnish with parsley and vegan parmesan.

Notes

✅ Protein Boost – Add grilled tofu or tempeh.
✅ Nut-Free – Use sunflower or pumpkin seed pesto instead of almonds.
✅ Different Greens – Try kale or mixed greens instead of arugula/spinach.
✅ Extra Veggies – Add roasted zucchini, artichokes, or sun-dried tomatoes.