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–+ servings
Vegan Pesto Pasta Salad

Vegan Pesto Pasta Salad

Cold summer pasta salad that comes together in less than 30 minutes! It's perfect for meal prepping or bringing to a potluck or picnic.
Course Dinner
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4

Ingredients

Pasta Essentials

  • 2 cups uncooked fusilli pasta
  • 2 cups cherry tomatoes
  • 2 tablespoons pine nuts, toasted
  • 2 tablespoons sliced black olives
  • Fresh basil leaves, for garnish

Homemade Pesto

  • 2 cups fresh basil
  • 3 cloves garlic
  • 4 tablespoons lemon juice (~½ lemon)
  • ¼ cup 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.

Nutrition

Calories: 283kcal | Carbohydrates: 29g | Protein: 7g | Fat: 16g | Saturated Fat: 2g | Sodium: 146mg | Potassium: 351mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1015IU | Vitamin C: 25.7mg | Calcium: 47mg | Iron: 1.8mg