Why You’ll Love This Recipe
- Flavorful and Fresh: The combination of vegan almond pesto, fresh vegetables, and herbs creates a vibrant and tasty salad.
- Customizable: Feel free to add your favorite vegetables or protein sources to make it your own.
- Perfect for Meal Prep: This salad stores well in the refrigerator, making it ideal for preparing in advance.
- Oil-Free: The recipe uses olives and lemon juice instead of oil, reducing calorie density without compromising taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Salad:
- 10 oz. whole grain fusilli or penne pasta (use gluten-free pasta if preferred)
- 2 cups cherry or grape tomatoes, halved if large
- ½ cup sliced red onion
- ¾ cup diced sweet bell pepper (any color)
- ⅓ cup pitted Kalamata olives
- ¼ to ⅓ cup pickled jalapeños, chopped (optional, for a spicy kick)
- 1½ tablespoons fresh lemon juice
- 1½ cups arugula or spinach
- 2 tablespoons fresh chopped parsley
- Salt and pepper to taste
- Optional: 1½ cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
- Optional: 1 tablespoon easy vegan parmesan cheese
For the Vegan Almond Pesto:
- ½ cup raw almonds
- 1 cup fresh basil leaves, packed
- 1 clove garlic, roughly chopped
- 2 tablespoons fresh lemon juice
- 3-4 tablespoons water
- Salt to taste (about ¼ teaspoon)
- Optional: ½ to 1 teaspoon crushed red pepper flakes for heat
- Optional: 1 to 2 teaspoons nutritional yeast for a cheesy flavor
Directions
-
Prepare the Vegan Almond Pesto:
- In a dry skillet over medium heat, toast the almonds for 1-2 minutes, shaking the pan regularly to prevent burning. Remove from heat and let them cool.
- In a blender or food processor, combine the toasted almonds, fresh basil, garlic, lemon juice, and 3 tablespoons of water. Blend until smooth, adding more water as needed to reach your desired consistency. Season with salt, and if using, add crushed red pepper flakes and nutritional yeast.
-
Prepare the Pasta Salad:
- Cook the pasta according to package directions. Drain, rinse under cold water, and set aside to cool.
- In a large mixing bowl, combine the cooled pasta, cherry or grape tomatoes, sliced red onion, diced bell pepper, Kalamata olives, pickled jalapeños (if using), and cooked chickpeas (if using).
- Add the vegan almond pesto and lemon juice to the bowl. Toss gently to coat all ingredients evenly.
- Add arugula or spinach and fresh parsley. Toss again to combine.
- Season with salt and pepper to taste.
- If using, sprinkle with easy vegan parmesan cheese.
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Serve:
- Serve the salad chilled or at room temperature.
Servings and Timing
- Servings: Makes approximately 6 servings.
- Preparation Time: 15 minutes.
- Cooking Time: 10 minutes.
- Total Time: 25 minutes.
Variations
- Add Protein: Incorporate cooked chickpeas, tempeh, or grilled vegetables for added protein.
- Adjust Spice Level: Modify the amount of pickled jalapeños or add red pepper flakes to suit your heat preference.
- Herb Variations: Substitute basil with fresh parsley or cilantro for a different flavor profile.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: This salad is best enjoyed cold or at room temperature. If you prefer it warm, gently reheat the pasta before mixing with the pesto and vegetables.
FAQs
1. Can I use a different type of pasta?
Yes, you can use any type of pasta you prefer. Whole wheat or gluten-free options work well.
2. Is the vegan almond pesto sauce spicy?
The pesto itself is not spicy, but if you add pickled jalapeños or red pepper flakes, it will have a mild to moderate heat.
3. Can I make the pesto ahead of time?
Yes, you can prepare the vegan almond pesto in advance and store it in an airtight container in the refrigerator for up to 4 days.
4. Can I add other vegetables to the salad?
Absolutely! Feel free to add vegetables like cucumbers, artichoke hearts, or roasted red peppers to customize the salad to your liking.
5. Is this salad suitable for meal prep?
Yes, this salad stores well in the fridge for several days, making it a great meal prep option.
6. Can I make this salad spicy?
Yes, you can adjust the spice level by adding more pickled jalapeños or crushed red pepper flakes to suit your preference.
7. Can I use store-bought pesto instead of homemade?
Yes, store-bought vegan pesto can be used as a substitute for homemade, though it may alter the flavor slightly.
8. Can I add more protein to the salad?
Yes, you can add protein-rich ingredients such as grilled tofu, tempeh, or even cooked quinoa to the salad.
9. Can I substitute the almonds in the pesto?
Yes, you can use other nuts like walnuts or cashews, or even seeds like sunflower seeds if preferred.
10. How do I make the pesto more creamy?
You can add a bit more water, lemon juice, or even some tahini to achieve a creamier texture.
Conclusion
This Vegan Pesto Pasta Salad is a perfect balance of vibrant flavors, wholesome ingredients, and versatility. Whether you enjoy it as a light lunch, dinner, or side dish, it’s bound to be a hit. Easy to prepare, full of fresh vegetables, and customizable to your liking, this dish is ideal for meal prep and can be enjoyed all week long. Enjoy the creamy pesto and fresh ingredients in every bite!
Vegan Pesto Pasta Salad
Enjoy a refreshing and hearty Vegan Pesto Pasta Salad! Packed with gluten-free pasta, fresh vegetables, and a flavorful almond pesto, this oil-free salad is perfect for summer gatherings or meal prep.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad, Lunch, Side Dish
- Method: No-cook, Blended
- Cuisine: Vegan, Mediterranean
- Diet: Gluten Free
Ingredients
For the Salad:
- 10 oz. whole grain fusilli or penne pasta (use gluten-free if preferred)
- 2 cups cherry or grape tomatoes, halved
- ½ cup sliced red onion
- ¾ cup diced sweet bell pepper (any color)
- ⅓ cup pitted Kalamata olives
- ¼ to ⅓ cup pickled jalapeños, chopped (optional, for heat)
- 1½ tbsp fresh lemon juice
- 1½ cups arugula or spinach
- 2 tbsp fresh chopped parsley
- Salt and pepper to taste
- Optional: 1½ cups cooked chickpeas (or one 15 oz. can, drained and rinsed)
- Optional: 1 tbsp easy vegan parmesan cheese
For the Vegan Almond Pesto:
- ½ cup raw almonds
- 1 cup fresh basil leaves, packed
- 1 clove garlic, roughly chopped
- 2 tbsp fresh lemon juice
- 3–4 tbsp water
- Salt to taste (about ¼ tsp)
- Optional: ½ to 1 tsp crushed red pepper flakes for heat
- Optional: 1 to 2 tsp nutritional yeast for a cheesy flavor
Instructions
-
Prepare the Vegan Almond Pesto:
- Toast almonds in a dry skillet over medium heat for 1-2 minutes, shaking the pan to prevent burning. Let them cool.
- In a blender or food processor, combine the cooled almonds, basil, garlic, lemon juice, and 3 tbsp water. Blend until smooth, adding more water for desired consistency. Season with salt, and if desired, add red pepper flakes and nutritional yeast.
-
Prepare the Pasta Salad:
- Cook the pasta according to package instructions. Drain, rinse under cold water, and set aside to cool.
- In a large mixing bowl, combine the cooled pasta, cherry tomatoes, red onion, bell pepper, Kalamata olives, pickled jalapeños (optional), and chickpeas (optional).
- Add the vegan almond pesto and lemon juice, tossing gently to coat all ingredients evenly.
- Add arugula or spinach and parsley, then toss again to combine. Season with salt and pepper to taste.
- If desired, sprinkle with vegan parmesan cheese.
-
Serve:
- Serve chilled or at room temperature.
Notes
- Feel free to add extra vegetables like cucumbers, artichoke hearts, or roasted red peppers.
- Adjust the spice level by adding more pickled jalapeños or red pepper flakes.
- Add grilled tofu, tempeh, or cooked quinoa for extra protein.
