Vegan pesto pasta salad is a delicious and easy to make meal that is a great option for lunch or dinner. This vegan dish is packed with flavor and nutrition and is sure to please everyone at the table. The pesto sauce is made with a blend of fresh basil, olive oil, garlic, and nutritional yeast, and is combined with cooked pasta and crunchy vegetables for a tasty and filling meal. This vegan pesto pasta salad can be served hot or cold, and is a great way to use up any leftover pasta you may have.
Ingredients
For the vegan pesto pasta salad you will need:
- 1/2 cup of fresh basil leaves
- 1/4 cup of olive oil
- 2 cloves of garlic, minced
- 2 tablespoons of nutritional yeast
- 1/4 cup of pine nuts
- 1/4 cup of vegan Parmesan cheese (optional)
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of freshly ground black pepper
- 1 pound of cooked pasta (any shape)
- 1 cup of cherry tomatoes, halved
- 1 cup of cooked green beans
- 1/2 cup of chopped fresh parsley
Instructions
To make the vegan pesto pasta salad:
- In a food processor combine the basil, olive oil, garlic, nutritional yeast, pine nuts, vegan Parmesan cheese (if using), sea salt and black pepper. Pulse until the ingredients are combined and a pesto sauce is formed.
- In a large bowl, combine the cooked pasta, cherry tomatoes, cooked green beans, and chopped parsley.
- Add the pesto sauce to the pasta mixture and stir to combine.
- Serve the vegan pesto pasta salad immediately, or chill in the refrigerator for later.
Nutrition Information
This vegan pesto pasta salad is a great way to get your daily dose of vitamins and minerals. The pesto sauce is packed with healthy fats from the olive oil and pine nuts, while the fresh vegetables and vegan Parmesan cheese provide additional vitamins and minerals. One serving of this vegan pesto pasta salad contains approximately:
- Calories: 328
- Protein: 10g
- Fat: 16g
- Carbohydrates: 35g
- Fiber: 4g
- Sugar: 3g
- Sodium: 268mg
Tips and Variations
This vegan pesto pasta salad is versatile and can be customized to suit your tastes. Here are some tips and variations for you to try:
- If you don't have fresh basil on hand, you can use frozen basil or store-bought pesto instead.
- For a lighter version of this dish, use whole wheat or gluten-free pasta.
- You can also add other vegetables such as bell peppers, broccoli, or zucchini.
- For a vegan version of this dish, omit the vegan Parmesan cheese.
- For a creamier version, add a few tablespoons of non-dairy milk to the pesto sauce.
Frequently Asked Questions
Q: What is vegan pesto pasta salad?
A: Vegan pesto pasta salad is a delicious and easy to make meal that is a great option for lunch or dinner. This vegan dish is packed with flavor and nutrition and is sure to please everyone at the table.
Q: What ingredients do I need for vegan pesto pasta salad?
A: For the vegan pesto pasta salad you will need: basil, olive oil, garlic, nutritional yeast, pine nuts, vegan Parmesan cheese (optional), sea salt, black pepper, cooked pasta, cherry tomatoes, cooked green beans, and chopped parsley.
Q: How do I make vegan pesto pasta salad?
A: To make the vegan pesto pasta salad: In a food processor combine the basil, olive oil, garlic, nutritional yeast, pine nuts, vegan Parmesan cheese (if using), sea salt and black pepper. Pulse until the ingredients are combined and a pesto sauce is formed. In a large bowl, combine the cooked pasta, cherry tomatoes, cooked green beans, and chopped parsley. Add the pesto sauce to the pasta mixture and stir to combine. Serve the vegan pesto pasta salad immediately, or chill in the refrigerator for later.
Q: What nutrition information is associated with vegan pesto pasta salad?
A: This vegan pesto pasta salad is a great way to get your daily dose of vitamins and minerals. One serving of this vegan pesto pasta salad contains approximately: Calories: 328; Protein: 10g; Fat: 16g; Carbohydrates: 35g; Fiber: 4g; Sugar: 3g; Sodium: 268mg.
Q: What tips and variations can I use for vegan pesto pasta salad?
A: This vegan pesto pasta salad is versatile and can be customized to suit your tastes. If you don't have fresh basil on hand, you can use frozen basil or store-bought pesto instead. For a lighter version of this dish, use whole wheat or gluten-free pasta. You can also add other vegetables such as bell peppers, broccoli, or zucchini. For a vegan version of this dish, omit the vegan Parmesan cheese. For a creamier version, add a few tablespoons of non-dairy milk to the pesto sauce.
