Creamy Vegan Pesto Pasta Salad

This Creamy Vegan Pesto Pasta Salad is bursting with summer flavor. Featuring herby pesto, pasta, and fresh veggies all tossed together for an easy meal.

Course Salad

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 373

Author Elizabeth

Equipment

Ingredients

Pesto

2 Cups Packed Fresh Basil
1 Cup Baby Spinach
½ Cup Pine Nuts
2 Cloves Garlic
3 Tablespoons Nutritional Yeast
1 Tablespoon Lemon Juice
1 Teaspoon Salt
¼ Teaspoon Pepper
⅓ Cup Extra Virgin Olive Oil or Water

Pasta Salad

1 Pound Pasta - elbow, rotini, fusili
2 Cups Frozen Edamame or Peas cooked and cooled according to the package directions
⅓ Cup Pine Nuts
1 Cup Cherry or Grape Tomatoes halved or quartered
1 Cup Fresh Greens - pea shoots, microgreens, arugula, spinach, baby kale, etc.

Instructions

Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions for al dente. Drain and rinse with cold water to cool. Set aside.
Meanwhile, make the pesto. In a food processor or small blender, add the basil, pine nuts, garlic, nutritional yeast, lemon juice, salt, and pepper. Blend, adding the water, until a paste comes together.
Add the cooked pasta, cooked edamame, pine nuts, tomatoes, and greens to a large bowl. Pour on the pesto and toss well. Serve immediately or refrigerate 30 minutes to allow the flavors to blend.

Nutrition