This pesto pasta salad is the perfect side dish and so convenient to eat on the go. It’s ready in 25 minutes and requires only 10 ingredients.
We love pasta salads and make them all the time, especially during the summer, so I don’t know why we only have shared one pasta salad recipe with you guys (this amazing vegan salad in a jar). Don’t worry, here’s another one!
Pesto is one of my favorite salad dressing (vegan of course) and is ready in just 1 or 2 minutes. You can use any other dressing you want, but trust me, try this salad with the pesto, it’s so good.
Add your favorite ingredients: corn kernels, greens, onion, apple, whatever!
This salad is so convenient to eat on the go, just keep it in a sealed container and bring it to your job, school or even to a picnic. It’s better cold, but is also delicious at room temperature, you choose.
Did you make this recipe? Please leave a comment below, share it, rate it or tag a picture @simpleveganblog on Instagram and hashtag it #simpleveganblog. We’d love to see what you cook!
For the pasta:
- 15 sun-dried tomatoes
- 7 ounces pasta of your choice (200 g), we used buckwheat pasta
- 1/2 cup black olives, pitted (80 g)
For the pesto:
- 1 clove of garlic
- 1/4 cup pine nuts (40 g)
- 1/4 cup water (65 ml)
- 1/4 cup nutritional yeast (4 tbsp)
- 2 tbsp tahini
- 1/4 tsp salt
- 2 handfuls of fresh basil (30 g)
- We prefer to rehydrate the sun-dried tomatoes soaking them in hot water for 10 to 15 minutes or until they’re soft, but feel free to use sun-dried tomatoes in olive oil.
- Cook the pasta according to package directions.
- Chop olives and sun-dried tomatoes. Set aside.
- To make the pesto, just blend all the ingredients in a food processor or a blender for 1 to 2 minutes.
- Combine all the salad ingredients: pasta (it should be cold or at least at room temperature, but not hot), olives, sun-dried tomatoes and pesto.
- You can serve the salad immediately, although we prefer it cold, so we keep it in the fridge for at least 1 or 2 hours.
- Store the pesto pasta salad in the fridge in a sealed container for 3 to 4 days.
- You can use cherry tomatoes or any other type of tomatoes instead of the sun-dried tomatoes.
- Omit the olives if you prefer to make your salad lower in fat.
- Extra virgin olive oil can be used instead of the tahini. If you add oil, omit the water and add 4 tbsp of oil.
- Spinach is a great alternative to basil if you can’t find it and it’s also more affordable.
- If you can’t find pine nuts or they’re expensive in your area, use any other nuts instead (walnuts, cashews, almonds, etc.).
- Serving Size: 1/4 of the recipe
- Calories: 433
- Sugar: 14.8 g
- Sodium: 296.4 mg
- Fat: 13.6 g
- Saturated Fat: 1.5 g
- Carbohydrates: 64 g
- Fiber: 12.7 g
- Protein: 21.4 g