This vegan pesto pasta salad come together in less than 30 minutes. It’s the perfect dinner for warmer days when you don’t want to slave in front of a stove, but still crave a healthy home-cooked meal.
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If you’ve never had a pasta salad, this vegan pesto pasta salad is the perfect place to start. Pasta is usually not the food you want to reach for when you’re hot, sweaty and desperately trying to avoid the stove. But pair it with your favourite fresh vegetables, and you get a refreshing meal that’s filling too.
❓What Is Pasta Salad?
Pasta salad—also known as pasta fredda in Italy—is a deliciously clever way to enjoy pasta when the temperatures rise. Traditionally, it’s made by tossing chilled pasta with a simple dressing of vinegar and oil, or sometimes a creamy mayonnaise-based one.
Modern takes often mix in fresh, colourful ingredients like broccoli, carrots, cucumbers, baby corn, olives, or legumes. Some versions go even heartier with additions like cheese, cured meats, or seafood.
Whether you’re packing a picnic or planning a summer potluck, pasta salad is a refreshingly versatile dish that brings the comfort of pasta to warm-weather tables.
🥣 Ingredients and Substitutions
- Fusilli pasta – Twisty pasta is perfect for holding onto all the pesto goodness. Other short pasta shapes with plenty of nooks and crannies, like farfalle (bowties), rotini, or orecchiette, work as well.
- Cherry tomatoes – Sweet and juicy, they’re a perfect burst of flavour. You can swap them with piccolo or grape tomatoes. Halving them helps release their juices and ensures you get a bite of tomato in every forkful.
- Pine nuts – Optional, but highly recommended for a toasty crunch. If you’re skipping them, feel free to add a few extra walnuts to the pesto or sprinkle toasted seeds (like sunflower or pumpkin) on top for texture.
- Black olives – Their briny flavour pairs beautifully with pesto. If you don’t have black olives, green ones can be used instead.
- Fresh basil – A pesto essential. Use bright, fragrant leaves for the best flavour. If you’re short on basil, you can mix in a bit of parsley or spinach to stretch it out.
- Garlic – Three cloves will give you a bold, garlicky pesto. For a mellower flavour, roast the garlic first or use just one clove raw.
- Lemon – The juice of half a lemon brightens up the pesto and balances the richness of the nuts and oil.
- Walnuts – These are the base of the pesto in this recipe. They add richness and a slightly earthy flavour. You can substitute with more pine nuts or even almonds or cashews in a pinch.
- Salt – To taste. Start small—you can always add more!
- Olive oil – Use a good-quality extra virgin olive oil, since it’s a key component of the pesto. It brings everything together into a smooth, luxurious sauce.
Find the complete recipe with measurements below.
🗒️ Step-by-Step Instructions
Step One – Cook the pasta.
Cook the pasta in well-salted water according to the package instructions, aiming for the higher end of the suggested time range. While pasta is typically served al dente, it tends to firm up as it cools, so slightly softer pasta works best for cold salads like this one. Let it cool completely before assembling the salad.
Step Two – Make the pesto.
Prepare the pesto by blending fresh basil, garlic, lemon juice, walnuts, salt and olive oil in a food processor or blender until smooth. Adjust the consistency with a little extra olive oil if needed, and taste to balance the seasoning.
Step Three – Toss and serve.
In a large bowl, combine the cooled pasta, halved cherry tomatoes, olives and pine nuts (if using). Pour the pesto over the top and toss until everything is evenly coated. Serve immediately, or chill for 30 minutes to let the flavours meld. Just before serving, you can garnish with extra basil leaves if desired.
💡 Expert Tips
- Cook your pasta a little longer than usual. While traditional pasta is best al dente, pasta will become a bit firmer when it cools. The higher time range listed on the package instructions is usually best for cold pasta salad recipes like this one, so the pasta stays soft even when it cools.
- Let the pasta cool completely before tossing it in the salad. You can even run it under cold water once it’s cooked.
- Use fusilli pasta. While other small pasta can technically be used in pasta salads, their twisted shape is perfect for holding onto all the pesto goodness.
💬 Pesto Pasta Salad FAQs
Yes, you can easily opt for store-bought pesto. But this recipe for homemade pesto calls for only six easy-to-find ingredients. All you need to do is blend them in a smooth paste.
This recipe yields 4 side servings, or 2 hearty portions if you’re serving it as the main event.
You can keep it in the fridge for 2-3 days. It’s perfect for lunch and dinner, and you don’t even have to reheat it.
More Easy Pasta Recipes to Try
Vegan Pesto Pasta Salad
Ingredients
Pasta Essentials
- 2 cups (120g) uncooked fusilli pasta
- 2 cups (315g) cherry tomatoes
- 2 tablespoons pine nuts, toasted
- 2 tablespoons sliced black olives
- Fresh basil leaves, for garnish
Homemade Pesto
- 2 cups (50g) fresh basil
- 3 cloves garlic
- 4 tablespoons lemon juice (~½ lemon)
- ¼ cup (30g) walnuts
- ⅛ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Cook the pasta in well-salted water according to the package instructions, aiming for the higher end of the suggested time range. Let it cool completely before assembling the salad.
- Prepare the pesto by blending fresh basil, garlic, lemon juice, walnuts, salt and olive oil in a food processor or blender until smooth.
- In a large bowl, combine the cooled pasta, halved cherry tomatoes, olives and pine nuts. Pour the pesto over the top and toss until everything is evenly coated. You can keep the pasta in the fridge for 2 to 3 days.
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