A quick, healthy, and easy vegan dinner—colorful pesto pasta salad packed with fresh veggies, plant‑based protein, and bold flavor. Perfect for meal‑prep or weeknight comfort.
Imagine twirling bright green pesto through al dente pasta, then tossing in juicy cherry tomatoes, briny olives, and peppery arugula—all in under 30 minutes. This vibrant vegan pasta salad is a burst of fresh, herbaceous flavor that feels like a breezy summer picnic right from your kitchen.
🛒 Ingredients
- 9 cups (500 g) pasta of choice
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 cup (90 g) olives, sliced
- 2 cups (20 g) arugula
- 2 cups (40 g) fresh basil
- 3 garlic cloves
- 1/4 cup (35 g) toasted pine nuts (plus extra for topping)
- 1/4 cup (15 g) nutritional yeast
- 1/4 cup (56 g) olive oil
- Salt, to taste
👩🍳 How to Make It
- Cook the pasta according to package directions, then reserve about ½ cup of the cooking water before draining.
- In a food processor, blend fresh basil, garlic, pine nuts, nutritional yeast, olive oil, and a pinch of salt until smooth to create the pesto.
- Toss the hot pasta with the pesto and reserved pasta water in a large bowl, mixing until the sauce coats every strand.
- Add cherry tomatoes, olives, and arugula; gently stir until everything is evenly distributed and lightly dressed.
- Finish with a sprinkle of extra toasted pine nuts, serve immediately, and enjoy!
🍽️ Serving Suggestions
- Plate the salad in a wide bowl, garnish with extra toasted pine nuts and a drizzle of lemon‑zest olive oil for a restaurant‑style presentation.
- Serve alongside grilled lemon‑marinated tofu or a crisp cucumber‑mint water for a complete, balanced lunch.
- Pack it in a mason jar for a portable workday meal, layering the pesto at the bottom so the pasta stays perfectly coated.
💡 Chef's Tips & Variations
- Swap the pine nuts for toasted walnuts or almonds if you’d like a richer, earthier crunch.
- Add a splash of white wine vinegar or a squeeze of fresh lemon juice to brighten the pesto and keep the arugula lively.
- For a protein boost, stir in a cup of cooked chickpeas or edamame—great for meal‑prep and extra bite.
- If you’re in the mood for a creamier texture, blend a few soaked cashews into the pesto; it stays vegan but feels decadently smooth.
Pin this recipe and try it tonight—Credit: @dr.vegan
