Go Back

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.
Print Recipe
overview shot of pesto pasta salad in wooden bowl
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes

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! 
Servings: 6