VEGAN PESTO PASTA SALAD

Vegan Pesto Pasta Salad In Serving Bowl

VEGAN PESTO PASTA SALAD

by | Sep 3, 2021

Add this tasty Vegan Pesto Pasta Salad to your “end of the summer” barbecues. Vibrant veggies and pasta are dressed with this delicious non-traditional pesto made with walnuts and white miso instead of pine nuts and parmesan cheese. The walnuts and white miso add a great depth of flavor….you won’t miss the cheese. The pesto recipe is slightly adapted from Easy Vegan Pesto at  ACoupleCooks.com  https://www.acouplecooks.com/vegan-basil-pesto-recipe/ Check out the site for other delicious recipes and variations on this pesto recipe.

“When we do the best we can, we never know what miracle is wrought in our life or the life of another.”

Helen Keller

Vegan Pesto Pasta Salad In Serving Bowl
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Vegan Pesto Pasta Salad

Add this tasty pasta salad to your "end of the summer" barbecues. Vibrant veggies and pasta are dressed with this delicious non-traditional pesto made with walnuts and white miso instead of pine nuts and parmesan cheese. The walnuts and white miso add a great depth of flavor….you won't miss the cheese.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad, Side Dish
Cuisine: Italian
Keyword: Gluten free, Vegan, Vegetarian
Servings: 6
Calories: 452kcal

Equipment

  • Sheet pan
  • Food processor fitted with a steel blade
  • Rubber Spatula
  • Large heavy pot
  • Large colander
  • Large Bowl
  • Mixing Spoon

Ingredients

Vegan Pesto

  • ½ cup walnuts
  • 1 Tablespoon white miso paste You'll need to make sure that the miso paste is gluten-free if you're following a gluten-free diet.
  • 2 medium garlic cloves
  • 2 cups loosely packed fresh basil
  • 1 Tablespoon freshly squeezed lemon juice
  • ¼ teaspoon kosher salt or more to taste
  • ½ cup extra virgin olive oil

Pasta Salad

  • 8 ounces uncooked gluten free pasta(or regular pasta if you're not avoiding gluten) I like rotini or bow tie pasta for this salad, and I usually choose chickpea pasta as it holds its firmness.
  • 1 cup frozen green peas
  • 1 cup cherry or grape tomatoes cut in half
  • 3 scallions thinly sliced, white and green parts
  • 2 red, yellow, green or orange bell peppers or a mix medium dice
  • cup pine nuts

Instructions

Vegan Pesto Sauce

  • Heat the oven to 350 degrees. Spread the walnuts and the pine nuts separately on a sheet pan and toast until lightly browned about 5-10 minutes.
  • Once the nuts are lightly brown, allow them to cool thoroughly. Set the pine nuts aside for later use.
  • Add the walnuts, white miso paste, garlic cloves, basil, lemon juice and salt to a food processor fitted with a steel blade. Process until the ingredients are thoroughly combined. If necessary, stop the processor, scrape down the sides with a rubber spatula and continue processing.
  • While the food processor is running, slowly add the olive oil through the feed tube and continue processing until the olive oil is fully incorporated into the other ingredients.
  • If you are not using the pesto immediately, store it in a sealed container in the refrigerator for up to 3 days until ready to make the pasta salad.

Pasta Salad

  • Prepare the pasta according to the package directions in a large heavy pot.
  • Five(5) minutes before the pasta is done, add the frozen peas. Be careful not to overcook the pasta and the peas. The pasta should be cooked al dente and the peas should be bright green.
  • When the pasta is done, drain the pasta and the peas in a large colander and rinse with cold water until cool.
  • Once the pasta and peas are cool and have thoroughly drained, add them to a large mixing bowl.
  • Add the tomatoes, scallions, peppers and reserved pine nuts to the bowl with the pasta and the peas.
  • Gently fold the pesto into the pasta salad ingredients until all are coated with the pesto.
  • Add additional kosher salt to taste.

Notes

The nutrition information below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s, dietician’s or doctor’s advice.
The pesto recipe is slightly adapted from Easy Vegan Pesto at  ACoupleCooks.com  https://www.acouplecooks.com/vegan-basil-pesto-recipe/  Check out the site for other delicious recipes and variations of this pesto recipe.  
 

Nutrition

Calories: 452kcal | Carbohydrates: 39g | Protein: 9g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 15g | Sodium: 230mg | Potassium: 342mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2122IU | Vitamin C: 68mg | Calcium: 44mg | Iron: 2mg

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You’ll need the following ingredients for this Vegan Pesto Pasta Salad…

Vegan Pesto


Walnuts-½ cup
White miso paste-1 Tablespoon(You’ll need to make sure that the miso paste is gluten-free if you’re following a gluten-free diet.)
Large garlic cloves-2
Fresh basil-2 cups loosely packed
Freshly squeezed lemon juice-1 Tablespoon
Kosher salt-¼ teaspoon or more to taste
Extra virgin olive oil-½ cup


Pasta Salad


Gluten free pasta(or regular pasta if you’re not avoiding gluten)-8 ounces( I like rotini or bow tie pasta for this salad, and I usually choose chickpea pasta as it holds its firmness.)
Cherry or grape tomatoes cut in half-1 cup
Frozen green peas-1 cup
Scallions-3
Red, yellow, green or orange bell peppers or a mix-2
Pine nuts-⅓ cup

Ingredients For Vegan Pesto Pasta Salad
Ingredients for Vegan Pesto Pasta Salad

Let’s Get Going…

Vegan Pesto Sauce


Heat the oven to 350 degrees. Spread the walnuts and the pine nuts separately on a sheet pan and toast until lightly browned about 5-10 minutes.

Walnuts and Pine Nuts On Sheet Pan


Once the nuts are lightly brown, allow them to cool thoroughly. Set the pine nuts aside for later use.


Add the walnuts, white miso paste, garlic cloves, basil, lemon juice and salt to a food processor fitted with a steel blade, and process until the ingredients are thoroughly combined. If necessary, stop the processor, scrape down the sides with a rubber spatula and continue processing.

Vegan Pesto Ingredients In Food Processor
Pesto In Food Processor


While the food processor is running, slowly add the olive oil through the feed tube and continue processing until the olive oil is fully incorporated into the other ingredients.

Vegan Pesto In Food Processory


If you are not using the pesto immediately, store it in a sealed container in the refrigerator for up to 3 days until ready to make the pasta salad.

Vegan Pesto In Jar


Pasta Salad


Prepare the pasta according to the package directions.


Five(5) minutes before the pasta is done, add the frozen peas. Be careful not to overcook the pasta and the peas. The pasta should be cooked al dente and the peas should be bright green.


When the pasta is done, drain the pasta and the peas in a large colander and rinse with cold water until cool.


Once the pasta and peas have thoroughly drained, add the pasta to a large mixing bowl.


Add the tomatoes, green peas, scallions, peppers and reserved pine nuts to the bowl with the pasta and the peas.

Vegan Pesto Pasta Salad Ingredients In Bowl


Gently fold the pesto into the pasta salad ingredients..


Add additional kosher salt to taste.

Vegan Pesto Pasta Salad

DID YOU MAKE THIS RECIPE? Please leave a comment below and share a photo on Instagram. Tag @chasingbeans123 and hashtag it  #chasingbeans123

You might also like these delicious salads from Chasing Beans…

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