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Vegan Pesto Pasta Salad Made with Dairy-Free Pesto
Faiza Shabir

Vegan Pesto Pasta Salad Made with Dairy-Free Pesto

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Pasta: 12 ounces short pasta (fusilli, rotini, or bowties). Use gluten-free if needed.
  • Fresh basil: 2 packed cups (leaves only), plus a little extra for garnish.
  • Nuts or seeds: 1/2 cup raw cashews, almonds, pine nuts, or sunflower seeds for a nut-free option.
  • Garlic: 1–2 cloves, to taste.
  • Lemon: Zest of 1 lemon and 2–3 tablespoons lemon juice.
  • Olive oil: 1/3 to 1/2 cup extra-virgin, depending on desired pesto thickness.
  • Nutritional yeast: 2–3 tablespoons for a savory, “cheesy” note.
  • Salt and pepper: To taste.
  • Optional umami boost: 1 teaspoon white or yellow miso paste or 1 teaspoon capers.
  • Veggies for the salad: 1 cup cherry tomatoes (halved), 1 cup steamed or blanched green beans (1-inch pieces), 1 cup arugula or baby spinach, 1/2 cup chopped cucumber, 1/4 red onion thinly sliced.
  • Protein add-ins (optional): 1 cup chickpeas or 1 cup shelled edamame.
  • Finishing touches: Red pepper flakes, extra lemon wedges, toasted nuts or seeds for crunch.

Method
 

  1. Cook the pasta: Bring a large pot of salted water to a boil. Add pasta and cook until just al dente. Reserve 1/2 cup pasta water, then drain and rinse under cool water to stop cooking.
  2. Prep the veggies: Halve cherry tomatoes. Blanch green beans in the pasta water for 2–3 minutes until crisp-tender; cool under cold water. Slice onion and chop cucumber.
  3. Make the dairy-free pesto: In a blender or food processor, add basil, nuts/seeds, garlic, lemon zest and juice, nutritional yeast, and a pinch of salt and pepper. Pulse to break down. With the motor running, stream in olive oil until creamy. Add 1–3 tablespoons reserved pasta water to loosen if needed.
  4. Adjust seasoning: Taste the pesto. Add more lemon for brightness, salt for balance, or nutritional yeast for savoriness. For extra umami, blend in miso or capers.
  5. Toss the salad: In a large bowl, combine cooled pasta, tomatoes, green beans, arugula or spinach, cucumber, red onion, and chickpeas or edamame if using. Spoon over the pesto and toss until everything is well coated. Add a splash of pasta water if it seems thick.
  6. Finish and garnish: Season with salt, pepper, and a pinch of red pepper flakes. Add a squeeze of lemon. Top with extra basil and toasted nuts or seeds.
  7. Rest (optional): Let the salad sit 10–15 minutes so the flavors meld. Serve chilled or at room temperature.