Vegan Pesto Pasta Salad (Gluten-Free)

Liana Werner-Gray


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.

Gluten-Free Vegan Pesto Pasta Salad

Gluten-Free Vegan Pesto Pasta Salad
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Vegan Pesto Pasta Salad (Gluten-Free)

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 226 kcal
Author Liana Werner-Gray




  • Fresh basil
  • 1/4 red pepper diced
  • Cashew cream cheese or vegan feta


  1. In large pot, cook pasta per package instructions. Drain and set aside in pot.
  2. In blender, blend all pesto ingredients. (Note: Leave some chunks or make it smooth, according to preference. Use mortar and pestle if you prefer.)
  3. To pasta in pot, add 2 tablespoons olive oil and toss well. Add pesto and stir until well combined.
  4. 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.