Pesto Pasta Salad
This creamy vegan pesto pasta salad is going to be your new weekday lunch obsession. Packed with bold flavor and ready in under 20 minutes, it layers up beautifully in jars for easy grab-and-go meals.
Why You’ll Love This Recipe
- This pesto pasta salad is my go-to meal prep in the spring and summer. Stores perfectly in jars for up to 4 days, and leaves you wanting more!
- Tasting this salad, you wouldn’t believe it is fully plant-based! Between vegan yogurt, dairy-free pesto, and a whole selection of veggies, you won’t miss animal products.
- A salad that actually keeps you full and satisfied? Yes please!
- Have I mentioned that it takes less than half an hour? Even if you cook pasta at the same time, this salad is super quick and easy.
- The order of these salad layers keeps the greens from getting soggy. Your salad will be just as crisp when you serve it as when you prepped it!
Key Ingredients
- Rotini holds onto the dressing, making every bite delicious.
- Vegan pesto (store-bought or homemade) is the flavor backbone of the whole dish. It combines the classic Italian flavors of basil, garlic, and lemon.
- Plain vegan yogurt creates a creamy dressing texture without overwhelming the pesto.
- Chickpeas add plant-based protein and keep you full for longer.
- Artichoke hearts are the briny and tender component, adding something a little fancy.
- Arugula adds a peppery, fresh crunch right at the top.
Hack It!
- Gluten-free swap is super easy! Use whatever gluten-free pasta you have on hand. I love chickpea or lentil pasta for extra protein.
- No arugula? Baby spinach or chopped kale works great too. No chickpeas? Try this with while beans or crispy tofu cubes. Similarly, use your favorite pasta shape as desired.
- Use homemade pesto or switch it up with sun-dried tomato pesto.
- Feel free to add extras, depending on what you’ve got in your fridge and pantry. Toss in olives, roasted red peppers, seeds or nuts for extra flavor.
- If you do not have access to vegan yogurt, try blended silken tofu or cashew cream for this dressing.
How to Make Pesto Pasta Salad
Note: if you’re cooking the pasta at the same time, leave some time for it to cool down before you assemble your salad jars.
Step 1: In a small bowl or jar, whisk together the pesto, vegan yogurt, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
Step 2: To assemble the jars, start with the dressing at the bottom (about 2–3 tablespoons per jar). Then, add chickpeas, red onions, and artichoke hearts.
Step 3: Follow with cherry tomatoes, pasta, and finally, arugula on top. Seal and store in the fridge for up to 4 days.
Step 4: When ready to enjoy this pesto pasta salad, shake the jar or dump the contents into a bowl and toss to coat everything in the dressing.
Frequently Asked Questions
It is not just suitable for meal prep, it’s the whole point! I love making these pesto pasta salad jars, and who doesn’t love a 20-minute prep that creates three whole meals?
Of course! You can add extra protein by using chickpea pasta, go for a gluten-free option, or play with different pasta shapes.
I would recommend planning ahead with this one. This way, you can leave the pasta to cool down while you’re prepping the other ingredients.
Absolutely! In fact, if you have access to fresh basil, it will take the flavor to a whole new level. I also have an amazing Scrappy pesto recipe using carrot tops in my cookbook.
More Plant-Based Pasta Salads
- Creamy Vegan Pasta Salad
- Greek Pasta Salad
- Street Corn Pasta Salad
- Meal Prep Salad with Italian Dressing
- Lemon Orzo Salad
If you love getting creative in the kitchen and rocking that meal prep, check out our Plant Cooking Club on Substack. In addition to dropping new meal plans with tons of fiber every week, you get a supportive community and exclusive updates from my kitchen!
The Recipe: Pesto Pasta Salad
Ingredients
- 3 cups cooked rotini pasta, cooled
- 1 cup cherry tomatoes, cut in half
- 1 cup canned chickpeas, drained and rinsed
- 1 cup artichoke hearts from a jar, drained and chopped
- 1 cup arugula, chopped
- 1 red onion, small, finely diced
Creamy Pesto Dressing
- ¼ cup vegan pesto
- ½ cup vegan yogurt, unsweetened
- 1 tbsp lemon juice
- salt and pepper, to taste
Equipment
- 3 Jars large
Instructions
- Cook the pasta according to package instructions. Once cooked, drain and set aside to cool. For this salad, we will need 3 cups of cooked rotini pasta.
- In a small bowl or jar, whisk together the vegan pesto, vegan yogurt, lemon juice, salt, and pepper until smooth. Taste and adjust seasoning as needed.
- To assemble the jars, start with the dressing at the bottom (about 2–3 tablespoons per jar). Follow with chickpeas, red onion, artichoke hearts, cherry tomatoes, pasta, and finally arugula on top.
- Seal and store in the fridge for up to 4 days. When ready to eat, shake the jar well or dump it into a bowl and toss to coat everything in the creamy pesto dressing.
Notes
- Gluten-free swap is super easy! Use whatever gluten-free pasta you have on hand. I love chickpea or lentil pasta for extra protein.
- No arugula? Baby spinach or chopped kale works great too. No chickpeas? Try this with while beans or crispy tofu cubes. Similarly, use your favorite pasta shape as desired.
- Use homemade pesto or switch it up with sun-dried tomato pesto.
- Feel free to add extras, depending on what you’ve got in your fridge and pantry. Toss in olives, roasted red peppers, seeds or nuts for extra flavor.
- If you do not have access to vegan yogurt, try blended silken tofu or cashew cream for this dressing.