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The pesto pasta salad fully assembled in a jar, topped up with fresh greens, with a lime resting against the jar.

Pesto Pasta Salad

Print Recipe
Perfect for meal prep or quick lunch, this vegan pasta salad comes with the most delicious pesto dressing and a whole lot of fiber!
Course Main Course
Cuisine American, Italian
Keyword 20 minute recipe, 30 minutes or less, creamy vegan salad, easy meal prep recipe, easy vegan meal prep, healthy meal prep, meal prep salad, pesto pasta salad, plant based meal prep, plant based salad, quick meals, quick recipes, quickies, vegan pesto dressing, vegan pesto pasta salad
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 405.8
Author carleigh

Equipment

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

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.

Nutrition

Serving: 1jar | Calories: 405.8kcal | Carbohydrates: 61.7g | Protein: 13.9g | Fat: 10.6g | Saturated Fat: 1.8g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 0.4g | Sodium: 1011.2mg | Potassium: 322mg | Fiber: 8.8g | Sugar: 7.7g | Vitamin A: 826.9IU | Vitamin C: 22mg | Calcium: 135.4mg | Iron: 2.8mg