Vegan Pesto Pasta Salad

Name: Vegan Pesto Pasta Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 8 oz pasta of your choice (e.g., penne, fusilli); 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 red onion, thinly sliced; 1/4 cup olives, sliced; 1/4 cup pine nuts, toasted; 2 cups fresh basil leaves; 1/2 cup walnuts; 2 cloves garlic; 1/4 cup nutritional yeast; 1/2 cup olive oil; Salt and pepper to taste

Highlighted under: Bright & Healthy Bites

This Vegan Pesto Pasta Salad is a vibrant, flavorful dish perfect for any occasion. Packed with fresh ingredients and a creamy, dairy-free pesto, it's a delightful twist on a classic favorite.

Created by

Emily

Last updated on 2026-01-04T21:18:31.514Z

This Vegan Pesto Pasta Salad is not just a meal; it's a celebration of fresh flavors and healthy ingredients. Ideal for picnics, potlucks, or a quick weeknight dinner, this salad will leave everyone asking for more!

        Why You'll Love This Recipe
        Fresh, vibrant flavors that excite your taste buds
Creamy, dairy-free pesto that’s easy to make
Perfect for meal prep or a quick lunch option

      

The Beauty of Fresh Ingredients

One of the standout features of this Vegan Pesto Pasta Salad is its reliance on fresh, seasonal ingredients. Using vibrant cherry tomatoes, crisp cucumbers, and flavorful red onions not only adds a burst of color to your dish but also enhances the overall taste. Fresh produce is packed with nutrients, making this salad not only delicious but also a healthy choice.

Incorporating fresh herbs like basil into your pesto elevates the flavor profile of the entire salad. Basil is known for its aromatic qualities and pairs beautifully with the other ingredients. This salad is a wonderful way to enjoy the bounty of your local farmers’ market or garden.

Meal Prep Made Easy

This Vegan Pesto Pasta Salad is an excellent option for meal prepping. It keeps well in the refrigerator, allowing the flavors to deepen over time. You can whip up a large batch at the beginning of the week and portion it out for quick lunches or dinners. Just be sure to store it in an airtight container to maintain freshness.

If you’re looking to save even more time, consider cooking the pasta and preparing the pesto in advance. This way, you can assemble the salad in minutes when you're ready to eat. Meal prepping not only saves time but also helps you stick to healthier eating habits throughout the week.

Customization and Variations

One of the best things about this Vegan Pesto Pasta Salad is its flexibility. Feel free to customize the ingredients based on your preferences or what you have on hand. You can add roasted vegetables, switch up the nuts in the pesto, or even toss in some leafy greens like spinach or arugula for added nutrition.

If you're looking to spice things up, consider adding a sprinkle of red pepper flakes or a squeeze of lemon juice to brighten the flavors. This recipe serves as a fantastic base that invites creativity, so don’t hesitate to experiment and make it your own!

Ingredients

Gather all the fresh ingredients for a delightful Vegan Pesto Pasta Salad.

For the Salad

8 oz pasta of your choice (e.g., penne, fusilli)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 red onion, thinly sliced
1/4 cup olives, sliced
1/4 cup pine nuts, toasted

For the Pesto

2 cups fresh basil leaves
1/2 cup walnuts
2 cloves garlic
1/4 cup nutritional yeast
1/2 cup olive oil
Salt and pepper to taste

Combine all ingredients for a refreshing pasta salad that’s full of flavor!

Instructions

Follow these easy steps to create your Vegan Pesto Pasta Salad.

Cook the Pasta

In a large pot of salted boiling water, cook the pasta according to package instructions. Drain and rinse under cold water to cool.

Prepare the Pesto

In a food processor, combine the basil, walnuts, garlic, nutritional yeast, and a pinch of salt. Pulse until finely chopped. With the motor running, slowly add the olive oil until smooth. Adjust seasoning with salt and pepper.

Combine Ingredients

In a large bowl, combine the cooled pasta, cherry tomatoes, cucumber, red onion, olives, and toasted pine nuts. Pour the pesto over the salad and toss gently to combine.

Serve

Serve immediately or refrigerate for 30 minutes to let the flavors meld. Enjoy your Vegan Pesto Pasta Salad!

This salad can be stored in the fridge for up to 3 days, making it perfect for meal prep!

Pro Tips

For added protein, consider tossing in some chickpeas or tofu. Feel free to customize the vegetables based on your preferences.

Storing Leftovers

If you find yourself with leftover Vegan Pesto Pasta Salad, storing it is a breeze. Simply place it in an airtight container and keep it in the refrigerator for up to three days. The flavors will continue to meld, making the dish even more delicious the next day.

However, if you prefer your vegetables to maintain their crunch, consider storing the salad components separately from the pesto. This way, the cucumbers and tomatoes won’t become soggy, and you can enjoy a fresher taste whenever you serve it.

Serving Suggestions

This Vegan Pesto Pasta Salad makes a fantastic main dish for a light lunch or dinner, but it can also serve as a side dish for barbecues, picnics, or potlucks. Its vibrant colors and fresh flavors are sure to impress guests and family alike.

Pair it with a simple green salad or some grilled vegetables to create a well-rounded meal. If you're hosting a gathering, consider offering it alongside a variety of other vegan dishes to cater to different tastes and preferences.

Questions About Recipes

→ Can I make the pesto in advance?

Yes, the pesto can be made a few days in advance and stored in the refrigerator.

→ What type of pasta works best?

Any pasta works well, but whole grain or gluten-free options are great for added nutrition.

→ Can I add other vegetables to the salad?

Absolutely! Feel free to include bell peppers, spinach, or any of your favorite veggies.

→ How can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.