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Easy Vegan Pesto Pasta Salad

  • Author: Lexi
  • Total Time: 30 minutes
  • Yield: 4 servings 1x


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!



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. 



  1. 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:

  1. Cook pasta in salted water according to package directions. 
  2. 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. 
  3. Enjoy hot or cold!


*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


  • 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

Keywords: vegan pesto pasta salad