This chilled vegan pesto pasta salad features a bright basil-parsley pumpkin seed pesto and crunchy pumpkin seeds for extra texture. Toss with tomatoes, cucumber and crisp vegetables for a refreshing summer dish.
This cold vegan pesto pasta salad is ideal for warm days, potlucks, or picnics. It keeps well as a make-ahead meal and can be served as a side or a light main. The combination of herb-forward pesto, crunchy pumpkin seeds and fresh vegetables makes it bright and satisfying.
Types of Pasta for Pasta Salad:
- Cavatappi
- Bow tie
- Fusilli
- Rigatoni
- Penne
- any other short-cut pasta
Tips for Cold Vegan Pesto Pasta Salad:
- Rinse the pasta after draining to remove excess starch and help it cool quickly.
- Drizzle olive oil over the pasta if you’re not dressing it right away—this prevents sticking.
- Keep the salad chilled in the refrigerator until serving.
- Add the vegan pesto just before serving when possible to preserve its bright green color.
Choose colorful, crunchy vegetables to complement the pesto. I used cucumbers, cherry tomatoes, red onion and bell pepper for texture and flavor. Once your vegetables are prepared, fold them together with the cooled pasta and gently toss with the vegan pesto to coat.
If you’re making the salad ahead, store the pasta and vegetables in the refrigerator and add the pesto just before serving. To keep a prepared pesto fresh, drizzle a thin layer of olive oil across the surface of the pesto container to reduce oxidation and maintain its bright color.
I hope you try this cold vegan pesto pasta salad! If you make it, please share your feedback and ratings. I always enjoy hearing how readers adapt recipes.
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Cold Vegan Pesto Pasta Salad
Rate
Ingredients
- 10 ounces macaroni pasta, or other short pasta shape
- 1 Tablespoon olive oil, extra virgin
- ¾ cup vegan basil-parsley pumpkin seed pesto
- 1 cup cherry tomatoes, halved
- ¾ cup cucumber, sliced
- ¾ cup bell pepper, chopped
- ¼ cup red onion, diced
- salt & pepper to taste
Instructions
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Cook the pasta according to package directions. Drain and rinse under cold water to remove excess starch and cool the pasta. If you’re not dressing it right away, toss the pasta with one tablespoon of olive oil to keep it from clumping.
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In a large bowl, combine the cooled pasta with cherry tomatoes, cucumber, bell pepper and red onion. Cover and refrigerate until ready to serve. When serving, gently fold in the vegan pesto until evenly coated. Season with salt and pepper to taste and serve chilled.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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