The Best Pesto Pasta Salad (vegan, gluten-free, high protein and fiber)
This is the best pesto pasta salad and has been on repeat all summer long! It is bright, herby, packed with plants, and made to actually keep you full. It’s fully vegan, gluten-free friendly, and high in protein and fiber. Whether you’re meal-prepping for the week, heading to a potluck, or just want a cold pasta salad that tastes like it belongs at a summer dinner party, this recipe checks every box.
Most pasta salads are full of dairy, mayo, and you just feel heavy afterwards. This pesto pasta salad is different and is made with the freshest ingredients and will leave you feeling satisfied. It’s packed with flavor and such an easy meal that your whole family will love.
Here are a few things I did to make this a “healthier” pesto pasta salad:
- I cut the oil in half in the pesto and used hot water to thin it out. It works every time and you won’t even notice that half the oil is gone!
- Swapping traditional wheat pasta for a legume-based protein pasta (I used Brami pasta here) instantly boosts the protein and fiber content of the dish — many protein pastas pack well over 20 grams of protein per serving before you even add the toppings!
- Instead of parmesan and pine nuts, this dairy-free version blends arugula right into the basil for extra peppery depth, leans on nutritional yeast for a savory, cheesy flavor, and uses walnuts for healthy fats and a bit of extra protein. I honestly think it’s better than any store bought pesto.
- The great northern or cannellini beans add plant protein and fiber; sun-dried tomatoes and extra arugula add fiber, texture, and a punch of flavor; and the shredded vegan parmesan ties it all together. You can have it as the main meal or serve it as a high protein, high fiber side dish.
This pesto pasta salad is vibrant, herby, customizable, and great for meal prep. Make a big batch and you’ll be glad you did.
If you make this pesto pasta salad, tag me @nutsaboutgreens on Instagram so I can see your creations! Don’t forget to leave a comment below!
The Best Pesto Pasta Salad (vegan, gluten-free, high protein and fiber)
Ingredients
Pesto
- 2 cups basil leaves (about 1.4 oz)
- 1 cup arugula or spinach
- 1/2 cup walnuts
- 1/4 cup nutritional yeast
- 1 tsp sea salt
- fresh cracked black pepper to taste
- 1 lemon, juiced
- 1/4 cup extra virgin olive oil
- 1/4 cup hot water (I used the boiling pasta water)
- 1 clove garlic
Pasta Salad
- 12 oz protein pasta, use gluten-free if needed (I used Brami)
- 2 cups arugula
- 1 can great northern beans or cannellini beans (rinsed)
- 1 cup sun-dried tomatoes (in olive oil)
- 1 cup shredded vegan parmesan cheese
Instructions
- Cook pasta according to package’s instructions. Drain and rinse.
- While pasta is cooking, make the pesto. Add everything to a food processor and blend until smooth. Scrape down the sides occasionally. Adjust seasonings if needed.
- In a large serving bowl, add the pasta, arugula, beans, sun-dried tomatoes, and vegan parmesan. Pour pesto all over the top. Toss to combine evenly. Enjoy!
