Description
This easy vegan pesto pasta salad is made with just three simple components: pasta, pesto and white beans. It can be served as a cold pesto pasta salad or warm – up to you!
Ingredients
Scale
Homemade vegan pesto*:
- 1 cup basil
- 2 cups spinach (kale or arugula work, too)
- 1/2 cup toasted walnuts or pine nuts
- 2 cloves minced garlic
- 3 tbsp lemon juice
- 2 tsp lemon zest
- 1/4 cup nutritional yeast
- 1 tsp salt
- 1/2 tsp pepper
- 1/2 cup olive oil
Pasta Salad:
- 8 oz pasta of choice, cooked
- 1 15 oz. can white beans, drained and rinsed
- 2 cups fresh greens (arugula, spinach, baby kale, etc)
- Optional: more nuts for topping, vegan parmesan, etc.
Instructions
Pesto:
- In a food processor, pulse together all ingredients except olive oil. Slowly stream in olive oil while blending until you reach desired consistency. Taste and adjust seasoning as desired.
Pasta Salad:
- Cook pasta in salted water according to package directions.
- Add pasta to a large mixing bowl and toss with pesto, white beans and greens. Top with more chopped toasted walnuts or pine nuts, fresh herbs and greens and/or vegan parmesan.
- Enjoy hot or cold!
Notes
*Feel free to use store-bought pesto in place of homemade!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 927
- Sugar: 5.1 g
- Sodium: 681.2 mg
- Fat: 59.8 g
- Saturated Fat: 6.8 g
- Trans Fat: 0 g
- Carbohydrates: 80 g
- Fiber: 15.3 g
- Protein: 25.2 g
- Cholesterol: 0 mg
