Vegan Pesto Pasta Salad
Published July 9, 2024
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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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.
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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.
Made this last evening. Rank Amateur Cook here. Made only three changes. Not vegan so scrapped the pesto assembly for the NYT Basil pesto configuration. Kept the lemon juice and capers but added fresh Parmesan/pecorino. Adjusted use of salt to accommodate the pecorino’s saltiness. No arugula on hand (plenty of peppery flavor in the capers) so subbed in spinach and torn basil. Added 1 thin slice of red onion and half a shallot minced to the salad. Delicious, pretty hearty for a summer salad and enough garlic and onion to avoid people for days!
I made this for a gathering of friends. I used half pistachios and half pine nuts. I also added 3 tablespoons of nutritional yeast. Everyone loved it- vegans and non-vegans alike!
@anna I've made it with spinach, and other times with a@annarugala. helpse use up greens from my early summer harden. @anna