Vegan Summer Pesto Pasta Salad

Vegan Summer Pesto Pasta Salad

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I know many people have a family recipe for pasta salad that gets brought out for picnics, family events and especially holidays like the Fourth Because this fresh pasta salad recipe comes together in under 20 minutes, this is my go-to! Tossed well with kalamata olives, pine nuts and an avocado pesto sauce, this is a vegan, dairy and gluten-free hit that everyone can enjoy

Vegan Summer Pesto Pasta Salad
Vegan Summer Pesto Pasta Salad
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Ingredients for the pesto
  • 1/2 cup toasted walnuts ⁣
  • 1/4 cup toasted pine nuts ⁣
  • 1/4 tsp sea salt plus more to taste⁣
  • 2 cups fresh basil packed⁣
  • 2 cups spinach packed ⁣
  • 1 avocado
  • 3 cloves garlic minced about 1 1/2 tbsp⁣
  • Optional: 3 tbsp sun-dried tomatoes chopped if in oil: drain ⁣
  • 1/2 cup extra virgin olive oil more may be needed ⁣
  • Pepper flakes to taste⁣
  • ** you can also use your favorite organic store bought pesto too: just combine well with the avocado**
Ingredients for the pasta salad
  • 1 lb gluten free fusilli pasta
  • 1 1/2 cups cherry tomatoes halved
  • 1/4 cup kalamata olives pitted and hailed
  • 2 tbsp pine nuts toasted
  • 2 tbsp almonds toasted and chopped


  1. Toast your nuts in the oven until golden brown.
  2. Add all pesto ingredients to a food processor and blend, adding olive oil until the desired consistency is reached.
  3. Cook the pasta according to directions, strain and let cool to room temperature.
  4. In a large bowl, mix all ingredients until well tossed. Enjoy at room temperature or cold!
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Vegan Summer Pesto Pasta Salad


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