This easy, healthy, & delicious Vegan Pesto Salad recipe can be enjoyed hot or cold. Protein-rich lentil pasta gets coated in a homemade vegan pesto sauce. It’s a 15 minute pasta salad recipe that will quickly become a favorite!
My collection of vegan pasta salad recipes continues and today I’m presenting to you a classic. Pesto pasta salad, but made vegan.
What makes this recipe so special is the homemade vegan pesto sauce. It’s perfectly rich, savory, & herby, but without the dairy. Don’t worry, nobody’s taste buds will know!
While it can be enjoyed hot, I prefer it cold. Regardless, it’s perfect for a quick weeknight dinner, meal prep option, or any get together!
Why You’ll Love This Vegan Pesto Pasta Salad Recipe
- Quick & Easy: A classic pasta salad recipe that’s ready in 15 minutes.
- Balanced Meal: With the protein & carbs from the lentil pasta, as well as the pesto pasta sauce, this is a well-rounded meal that’s satisfying & nutritious.
- Great for Meal Prep: This Vegan Pesto Pasta Salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.
Ingredients
- Organic Pasta: I love using pasta that is made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Pesto: Hence the name. My vegan pesto recipe is so simple to make and adds so much flavor. Don’t leave it out!
How To Make
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Set aside.
- Vegan Pesto. To a food processor or a small high-speed blender, add the pesto ingredients and process until smooth, or leave a few chunks, if desired.
- Combine. In a large mixing bowl, add to cooked pasta and the pesto. Toss to combine. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls & top with additional fresh basil. Enjoy!
Tips for Making this Vegan Pasta Salad Perfectly
- Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
- Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
- Organic Vegetables: Feel free to add more veggies!
- Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Storing
As mentioned above, this 15 minute pasta salad recipe is perfect for leftovers & meal prep!
Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.
More Vegan Pasta Salad Recipes You’ll Love
- Vegan Macaroni Pasta Salad
- Vegan Greek Pasta Salad
- Vegan Vegetable & Avocado Pasta Salad
- Vegan Italian Herb Pasta Salad
- Vegan BBQ Cauliflower Ranch Pasta Salad
- Vegan Hummus Pasta Salad
- Vegan Coconut Bacon & Avocado Pasta Salad with Cashew Ranch Dressing
Sharing Is Caring!
If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!
Xoxo.
Christin.
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Vegan Pesto Pasta Salad
- Prep Time: 15
- Total Time: 15
- Yield: 4 1x
- Category: Main Dish
- Method: Blending
- Cuisine: Italian
- Diet: Vegan
Description
This easy, healthy, & delicious Vegan Pesto Salad recipe can be enjoyed hot or cold. Protein-rich lentil pasta gets coated in a homemade vegan pesto sauce. It’s a 15 minute pasta salad recipe that will quickly become a favorite!
Ingredients
Always opt for organic ingredients.
PASTA
- 8 oz. rotini lentil pasta
VEGAN PESTO
- 2 cups packed basil
- 1 cup baby spinach
- 2 garlic cloves
- ½ cup pine nuts
- 2 tbsp fresh lemon juice
- ¼ nutritional yeast
- 3 tbsp extra-virgin olive oil
- 3 tbsp filtered water
- Sea salt & black pepper, to taste
Instructions
- Cook the Pasta. Bring a large pot of water to a boil. Add the pasta & stir to prevent sticking. Cook to al dente according to package directions. Drain the pasta. Set aside.
- Vegan Pesto. To a food processor or a small high-speed blender, add the pesto ingredients and process until smooth, or leave a few chunks, if desired.
- Combine. In a large mixing bowl, add to cooked pasta and the pesto. Toss to combine. Ideally, let sit in the refrigerator for at least 30 minutes before serving.
- Serve. Divide between bowls & top with additional fresh basil. Enjoy!
Notes
Organic Noodles: Lentils noodles can be swapped for any kind of pasta noodle that you have on hand!
Protein Noodles: To amplify the protein, I love using pasta that are made with one ingredient – lentil flour. They taste just like the real thing and it’s high in protein! My favorite brands are Tolerant and Chickapea!
Organic Vegetables: Feel free to add more veggies!
Refrigerate Before Serving: Ideally, you want to let the salad sit in the fridge for at least 30 minutes prior to serving. This ensures that the flavors are optimized.
Fridge Storage. Transfer to an air-tight glass container & refrigerate for up to 4 days.
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