Recipe: Perfect Vegan Pesto Pasta Salad

Vegan Pesto Pasta Salad. A Mediterranean diet inspired vegan pesto pasta salad that is loaded with veggies and tossed in a dairy-free walnut pesto sauce. The perfect dish to bring to summer parties and cookouts! This post is sponsored by California Walnuts.

This Creamy Vegan Pesto Pasta Salad is perfect for quick dinners and sides, packed lunches, parties, pot lucks and cookouts. It keeps really well in the fridge for three to four days and can be eaten warm or cold. It is also a great way to use up leftover cooked pasta or pesto. You can cook Vegan Pesto Pasta Salad using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Vegan Pesto Pasta Salad

1. Prepare 4 handfuls of Macaroni pasta (vegan).
2. You need 1 of Avocado.
3. You need 2 of Carrots.
4. It's 2-3 spoonfuls of Vegan Pesto.
5. Prepare 1 of Green Pepper.
6. It's of Kalamata Olives.
7. Prepare of Greek Style Vegan Cheese.
8. Prepare 3 of Vine Tomatoes.

I had a craving for pesto and decided to switch directions. This could be one of the last things you prepare for your Thanksgiving feast, or you can even make it ahead of time and let it rest while everything else finishes up as the. The best thing about this vegan pesto pasta salad, is that you can eat it cold or warm and it's just as amazing. The key here though is to melt the coconut oil, so you want to mix it in right after you cook it.

Vegan Pesto Pasta Salad step by step

1. Cook the macaroni, add a pinch of salt & splash of olive oil to the water. Drain and leave to cool..
2. Chop all the veggies and Greek style cheese into even pieces..
3. Mix the veggies into the pasta, then stir through as much pesto as you like! About 2-3 tablespoons. Add salt and pepper to taste..

This pasta salad is the perfect thing to bring to a potluck or picnic because it's super low maintenance. Enough about me; I have a pasta salad recipe for you. It's prime time for fall picnics, and this light and fresh pesto pasta salad is just the ticket. Inspiration for the recipe came from a new cookbook called Vegan Goodness by Australian food blogger Jessica Prescott of Wholly Goodness. I used store-bought vegan red pesto for my pesto pasta salad.

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