Creamy Vegan Pesto Pasta Salad
This creamy vegan pesto pasta salad brings bright basil flavor, a silky sauce, and a satisfying crunch from toasted walnuts. It’s simple to throw together, yet feels special enough for a picnic, potluck, or weeknight dinner.
Equipment
- Food processor (for blending the pesto)
- Dry skillet (for toasting the walnuts)
Ingredients
- Pasta: 12 ounces fusilli rotini, or shells
- Walnuts: 1 cup divided (3/4 cup for pesto, 1/4 cup for topping)
- Fresh basil: 2 packed cups leaves
- Garlic: 2–3 cloves
- Lemon: Zest and juice of 1 medium lemon
- Olive oil: 1/3 to 1/2 cup as needed for texture
- Nutritional yeast: 3 tablespoons
- Unsweetened plant-based yogurt or cashew cream: 1/2 cup for extra creaminess
- Salt and black pepper: To taste
- Cherry tomatoes: 1 1/2 cups halved
- Sundried tomatoes: 1/2 cup, finely sliced (oil-packed and drained or dry-packed softened in hot water)
- Cucumber: 1 cup diced
- Arugula or baby spinach: 2 cups lightly packed
- Optional boosters: Red pepper flakes capers, or sliced olives
Instructions
- Toast the walnuts. Add 1 cup walnuts to a dry skillet over medium heat.
- Stir until fragrant and lightly browned, 4–5 minutes. Set aside, then roughly chop 1/4 cup for topping.
- Cook the pasta. Boil in well-salted water until al dente. Reserve 1/2 cup of pasta water, drain, and spread on a sheet pan to cool slightly.
- Blend the pesto base. In a food processor, add 3/4 cup toasted walnuts, basil, garlic, lemon zest and juice, nutritional yeast, a big pinch of salt, and a few grinds of pepper.
- Pulse to chop.
- Make it creamy. With the machine running, stream in olive oil until smooth. Add plant yogurt or cashew cream and blend again. If thick, loosen with a splash of pasta water until it’s spoonable but clingy.
- Taste and adjust. Add more salt, lemon, or nutritional yeast as needed.
- You want bright, savory, and creamy.
- Combine. In a large bowl, toss warm (not hot) pasta with the pesto. Fold in cherry tomatoes, sun-dried tomatoes, cucumber, and arugula. If needed, add a little pasta water for extra silkiness.
- Finish and serve. Top with chopped toasted walnuts and a drizzle of olive oil.
- Add red pepper flakes if you like a little heat.
Notes
Store in an airtight container in the fridge for up to 3 days. If making ahead, keep arugula separate and fold it in just before serving.