Vegan Pesto Pasta Salad
Published July 8, 2024
Rachel Vanni for The New York Times. Food Stylist: Barrett Washburne.
- Total Time
- 35 minutes
- Prep Time
- 10 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
Salt
1 pound fusilli or other twirly noodle
1 pint cherry tomatoes, halved
½ cup raw pistachios, slivered almonds or pine nuts
⅓ cup rinsed capers
1 large garlic clove, peeled
2 packed cups basil leaves, plus more for serving
Black pepper
2 tablespoons lemon juice
⅓ cup extra-virgin olive oil
2 big handfuls arugula
Nutritional analysis per serving (4 servings)
89 grams carbs; 95 milligrams cholesterol; 735 calories; 18 grams monosaturated fat; 9 grams polyunsaturated fat; 5 grams saturated fat; 35 grams fat; 6 grams fiber; 628 milligrams sodium; 20 grams protein; 5 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of salted water to a boil. When the water’s boiling, add the pasta and cook until tender. Drain the pasta, rinse under cold water until cool to the touch, then shake dry.
- Step 2
Meanwhile, transfer the tomatoes and a big pinch of salt to a large bowl. Stir to combine and set aside. Make the pesto: Add the pistachios, capers and garlic to a food processor and pulse until coarsely chopped. Add the basil and a pinch each of salt and pepper. Pulse until finely chopped. Add the lemon juice. With the motor running, gradually drizzle in the oil until well blended, scraping down the sides as needed. Scrape the pesto into the bowl of tomatoes.
- Step 3
Add the pasta to the pesto and tomatoes and stir until well coated. Let cool slightly, about 5 minutes, then stir in the arugula and a few torn basil leaves. Season to taste with salt. The salad can sit for up to 2 hours, or refrigerated for up to 2 days. Refresh with salt, lemon juice and oil as needed.
Private Notes
Comments
This is a delicious main course for a hot evening. I bumped up the protein by using about half a pound of pasta (instead of a pound) and adding a can of drained and rinsed garbanzo beans.
This came out great! I knew I would have lots of leftovers, so I kept the arugula separate and plated the pasta on a bed of arugula instead of combining them and letting the arugula get soggy in the fridge. I also blanched the basil to avoid oxidation and preserve the beautiful green color. Otherwise I followed the recipe exactly with great results.
I used pistachios, added a little more salt and some lemon zest to the pesto - turned out delicious! I also added olives, sautéed baby zucchini and some whole pistachios to the pasta to bring everything together. I will definitely make this again.
Dry. In the end I had to make a separate dressing with mustard, water, soy sauce and olive oil and I mixed it with that right before eating and it was better. The arugula and tomatoes are nice, but the vegan pesto doesn't hold a candle to regular pesto.
We made this exactly as instructed, and it was delicious. I’m so used to having pasta salads whose recipes include cheese; but this one doesn’t, which is why we chose to make it. It's perfect just as it is. I’ve made this twice in the past month, and I’ll be making it again later today.
added a block of silken tofu to the pesto - creamy and delicious !