Vegan Summer Pesto Pasta Salad

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

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 🍅

Ingredients
  

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

Instructions
 

  • Toast your nuts in the oven until golden brown.
  • Add all pesto ingredients to a food processor and blend, adding olive oil until the desired consistency is reached.
  • Cook the pasta according to directions, strain and let cool to room temperature.
  • 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