A Mediterranean diet inspired vegan pesto pasta salad that is loaded with veggies and tossed in a dairy-free walnut pesto sauce. The perfect dish to bring to summer parties and cookouts!
Vegan Walnut Pesto
- 1 cup baby arugula
- 1 cup fresh basil
- 1/3 cup extra-virgin olive oil
- juice of one lemon
- 1 clove garlic
- 1/4 teaspoon sea salt (more to taste)
- 1/2 cup raw walnuts
- 1 pound rotini pasta (I used GF brown rice + quinoa pasta)
- 1 cup frozen peas, thawed
- 1 cup chopped cherry tomatoes
- 1 cup fresh baby arugula
- 1/4 cup walnuts, toasted and chopped
- sea salt and pepper, to taste
- 1 Tablespoon olive oil (optional)
- Make pesto sauce by adding arugula, basil, oil, lemon juice, garlic and salt in the bowl of a food processor and processing until smooth. Add the walnuts and pulse until the walnuts are ground to desired consistency. Set aside.
- Cook pasta according to package instructions. Rinse with cool water and drain. Let pasta cool for about 5-10 minutes. Add pasta to a large salad bowl and toss with thawed peas, tomatoes, arugula toasted walnuts and olive oil. Add pesto, starting with ½ cup. Taste and add more pesto if you’d like. I like my noodles coated so I used all the pesto. Taste and season liberally with salt and pepper. Pasta salad can be served immediately, cold or at room temperature.
- I wanted to keep the recipe dairy-free but if you’re a cheese lover (like my husband) this pasta salad is delicious with a little feta added.
- Category: Pasta
- Method: Boiling
- Cuisine: Mediterranean
- Serving Size: about 1/2 cup
- Calories: 195
- Sugar: 1g
- Fat: 10g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
Keywords: vegan pesto pasta