This fresh summer pasta salad is as perfect for backyard parties as it is for work lunches. Blend up a homemade pesto with basil, pine nuts, zesty lemon and quality olive oil. Mix it with corkscrew-shaped fusilli that holds the pesto in its ridges so each bite brings the flavor. Finish with crumbles of creamy cashew cream cheese or tangy vegan feta for a craveable dish you’ll make again and again.
Vegan Pesto Pasta Salad (Gluten-Free)
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 226 kcal
Ingredients
- 1 pkg. gluten-free fusilli
- 2 Tbsp. olive oil
Pesto
- 3/4 cup fresh basil
- 1/3 cup pine nuts
- Squeeze fresh lemon
- 1/4 tsp. salt
- 1/4 tsp. black pepper
- 1 clove garlic
- 2 Tbsp. olive oil
- 1 Tbsp. nutritional yeast
Garnish
- Fresh basil
- 1/4 red pepper diced
- Cashew cream cheese or vegan feta
Instructions
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In large pot, cook pasta per package instructions. Drain and set aside in pot.
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In blender, blend all pesto ingredients. (Note: Leave some chunks or make it smooth, according to preference. Use mortar and pestle if you prefer.)
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To pasta in pot, add 2 tablespoons olive oil and toss well. Add pesto and stir until well combined.
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Add garnishes when serving.
Recipe Notes
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Nutrition Facts
Vegan Pesto Pasta Salad (Gluten-Free)
Amount Per Serving
Calories 226
Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 3g15%
Polyunsaturated Fat 5g
Monounsaturated Fat 13g
Sodium 121mg5%
Potassium 177mg5%
Carbohydrates 4g1%
Fiber 2g8%
Sugar 1g1%
Protein 4g8%
Vitamin A 475IU10%
Vitamin C 11mg13%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.