Vegan Pesto Pasta Salad
Published July 9, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- Salt
- 1pound fusilli or other twirly noodle
- 1pint cherry tomatoes, halved
- ½ cup raw pistachios, slivered almonds or pine nuts
- ⅓cup rinsed capers
- 1large garlic clove, peeled
- 2packed cups basil leaves, plus more for serving
- Black pepper
- 2tablespoons lemon juice
- ⅓cup extra-virgin olive oil
- 2big handfuls arugula
Nutritional analysis per serving (4 servings)
735 calories; 35 grams fat; 5 grams saturated fat; 0 grams trans fat; 18 grams monounsaturated fat; 9 grams polyunsaturated fat; 89 grams carbohydrates; 6 grams dietary fiber; 5 grams sugars; 20 grams protein; 628 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Bring a large pot of salted water to a boil. When the water’s boiling, add the pasta and cook until tender. Drain the pasta, rinse under cold water until cool to the touch, then shake dry.
- Step 2
Meanwhile, transfer the tomatoes and a big pinch of salt to a large bowl. Stir to combine and set aside. Make the pesto: Add the pistachios, capers and garlic to a food processor and pulse until coarsely chopped. Add the basil and a pinch each of salt and pepper. Pulse until finely chopped. Add the lemon juice. With the motor running, gradually drizzle in the oil until well blended, scraping down the sides as needed. Scrape the pesto into the bowl of tomatoes.
- Step 3
Add the pasta to the pesto and tomatoes and stir until well coated. Let cool slightly, about 5 minutes, then stir in the arugula and a few torn basil leaves. Season to taste with salt. The salad can sit for up to 2 hours, or refrigerated for up to 2 days. Refresh with salt, lemon juice and oil as needed.
Private Notes
Comments
This is a delicious main course for a hot evening. I bumped up the protein by using about half a pound of pasta (instead of a pound) and adding a can of drained and rinsed garbanzo beans.
This came out great! I knew I would have lots of leftovers, so I kept the arugula separate and plated the pasta on a bed of arugula instead of combining them and letting the arugula get soggy in the fridge. I also blanched the basil to avoid oxidation and preserve the beautiful green color. Otherwise I followed the recipe exactly with great results.
I used pistachios, added a little more salt and some lemon zest to the pesto - turned out delicious! I also added olives, sautéed baby zucchini and some whole pistachios to the pasta to bring everything together. I will definitely make this again.
This is fantastic. I used Tolerant red lentil rotini, which disappointedly is discontinued. Cut the pasta to 8oz. I roasted the tomatoes and sliced zucchini on ceramic sheets pans with a layer of water. I used the cooking water instead of olive oil, adding extra water to get the right consistency. I added grated Miyoko Mozzerella. Some additional veggies would be good. Perhaps some roasted maitaki mushroom? Best served day 2, so flavors meld. Easy and delicious pasta salad.
Added 1/2 cup garbanzo beans to the salad. Added parmesan cheese to the pesto and red pepper flakes.
This was a HUGE hit!! The second time I made it, I had a huge crowd to feed and little time, so I doubled the recipe, used fresh store-bought pesto, divided the dressed pasta into two bowls, added shredded chicken to one, and not the other. I also use three large handfuls of arugula for each bowl. Again, HUGE hit. It is now a summer staple! Thank you. :-)