Vegan Pesto Pasta Salad
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.
- 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
Ingredients
- Pasta: Whole grain fusilli, penne, or shells
- Vegan almond pesto sauce
- Lemon: Freshly squeezed
- Vegetables:
- Cherry or grape tomatoes (halved)
- Red onion (diced)
- Sweet bell pepper (diced) – red, green, orange, or yellow
- Pitted kalamata olives (sliced)
- Pickled jalapeños (optional, for spice)
- Greens: Arugula or spinach
- Fresh parsley (for garnish)
- Chickpeas (cooked or canned, optional)
- Vegan parmesan cheese (optional)
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.
Find it online: https://chocolatecoveredamy.com/vegan-pesto-pasta-salad/
