If you’re looking for a refreshing, colorful, and flavor-packed dish that’s easy to whip up and perfect for picnics, potlucks, or light lunches, look no further than this Vegan Pesto Pasta Salad. It’s creamy yet dairy-free, satisfying yet light, and comes together in just 30 minutes.

Why You’ll Love This Recipe

Dairy-free & vegan without sacrificing creamy flavor
Quick and easy – ready in under 30 minutes
Ideal for meal prep, parties, or side dishes
Filled with fresh, vibrant ingredients
Customizable with your favorite add-ins and veggies

Ingredients You’ll Need

For the salad:

8 oz pasta (fusilli, penne, or bowties work great)
1 cup cherry tomatoes, halved
1 cup cucumber, chopped
½ red onion, finely sliced
½ cup olives (optional)
1 cup chickpeas or white beans (optional for protein)
Fresh arugula or baby spinach (a handful)

For the vegan pesto:

2 cups fresh basil leaves
¼ cup pine nuts or walnuts
2–3 cloves garlic
¼ cup nutritional yeast
Juice of ½ lemon
¼–½ cup olive oil
Salt and black pepper, to taste
Water, as needed for blending

How to Make Vegan Pesto Pasta Salad

1. Cook the Pasta

Bring a pot of salted water to a boil and cook your pasta according to the package instructions. Once al dente, drain and rinse under cold water to stop the cooking and cool it down.

2. Make the Vegan Pesto

While the pasta cooks, blend basil, garlic, nuts, nutritional yeast, lemon juice, and salt in a food processor. Slowly drizzle in olive oil until smooth. Add water if needed to thin it to your preferred consistency.

💡 No pine nuts? Use walnuts or sunflower seeds for a budget-friendly option.

3. Prep Your Veggies

Chop your tomatoes, cucumber, and red onion. Rinse the chickpeas or beans if using. Have your greens ready.

4. Toss It All Together

In a large mixing bowl, combine the cooled pasta with the pesto. Toss to coat evenly. Add in your chopped veggies, greens, and optional beans or olives. Give everything a gentle toss to combine.

Tips for the Best Vegan Pasta Salad

Use short pasta shapes that hold pesto well (like fusilli or rotini)
Rinse the pasta with cold water after cooking to keep the salad fresh
If serving later, store the pesto and veggies separately to keep everything crisp
Add extras like roasted red peppers, grilled zucchini, or vegan feta

Storage Tips

Store leftovers in an airtight container in the fridge for up to 3–4 days
Stir in a bit of olive oil or lemon juice before serving again to refresh the flavor
Not freezer-friendly (the pesto and veggies lose texture)

Final Thoughts

This Vegan Pesto Pasta Salad is a go-to recipe for quick lunches, meal prep, or healthy summer gatherings. It’s light yet filling, fresh yet comforting, and packed with plant-based nutrition. With homemade dairy-free pesto, this dish proves that healthy eating can be incredibly flavorful and satisfying.

Serve it as a side dish or enjoy it as a light main course—either way, it’s bound to be a favorite at your table.