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Vegan Pesto Pasta Salad

A vibrant cold pasta salad with homemade basil-cashew pesto, cherry tomatoes, and roasted veggies. Perfect for picnics, potlucks, or meal prep!
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Dessert
Cuisine: Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 8 oz pasta fusilli or penne
  • For Pesto:
  • 2 cups fresh basil
  • 0.5 cup raw cashews
  • 3 tbsp nutritional yeast
  • 2 cloves garlic
  • 2 tbsp lemon juice
  • For Salad:
  • 1 cup cherry tomatoes halved
  • 1 zucchini diced
  • 0.5 cup kalamata olives pitted

Method
 

  1. Cook pasta al dente. Rinse under cold water and drain.
  2. Blend all pesto ingredients until smooth, adding water as needed.
  3. Toss pasta with pesto, tomatoes, zucchini, and olives.
  4. Chill 30 mins before serving. Garnish with extra basil.

Notes

Add grilled tofu for protein. Nut-free? Use sunflower seeds instead of cashews. Tastes better the next day!