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Vegan Pesto Pasta Salad

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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.

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

  1. 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.

  2. 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.

  3. 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.

Find it online: https://chocolatecoveredamy.com/vegan-pesto-pasta-salad-2/