Vegan Pesto Pasta Salad
This Vegan Pesto Pasta Salad is a perfect side dish for summertime picnics and gatherings. It's made with just a few simple ingredients, is oil free, dairy free, and can easily be made gluten free.
Servings: 6 to 10
Calories: 416kcal
Ingredients
For the pesto
- 2 packed cups fresh basil
- 1 packed cup fresh spinach
- ½ cup raw cashews
- ⅓ cup nutritional yeast
- 3 tablespoons water
- 1 tablespoon lemon juice
- 4 cloves garlic
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ⅛ teaspoon citric acid
For the Pesto Pasta Salad
- 12 ounces dry pasta
- 1 recipe Vegan Pesto
- 8 ounces Vegan Mozzarella
- 2 cups cherry or grape tomatoes
- 1 cup sliced olives
Instructions
Make the pesto
- Place all the ingredients in a food processor, and blend until you reach the desired consistency.
- Taste to adjust salt, pepper, garlic, and lemon juice to your taste preference.
Make the salad
- Cook pasta according to package instructions.
- Drain the pasta and rinse with cool water until the pasta is cooled.
- Add the pasta to a large mixing bowl and add the pesto. Stir until the pasta is completely coated with pesto.
- Add the tomatoes, cheese, and olives, and stir until combined.
Nutrition
Calories: 416kcal | Carbohydrates: 60.4g | Protein: 20g | Fat: 11.7g | Saturated Fat: 2g | Sodium: 455.7mg | Potassium: 756.3mg | Fiber: 7.6g | Sugar: 4.3g | Vitamin A: 73.35IU | Vitamin C: 12.58mg | Calcium: 80.29mg | Iron: 4.62mg