Pesto Pasta Salad (Vegan)


This recipe from Susan Voisin at sounded almost too good to be true.  Although it isn't quite fat free, due to the nuts, it is definitely a healthy option.


  • 3 cups fresh basil (or 2 cups basil and one cup spinach)
  • 3-4 large cloves garlic
  • 1/4 cup walnuts, pine nuts, or raw cashews
  • 1/2 container silken tofu (about 6 ounces)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • 1/2 tsp. salt, or to taste
  • 1 lb. pasta, cooked according to package directions and rinsed with cool water
  • 1-2 large tomatoes, chopped
  • additional nuts, to taste

In food processor, chop garlic and nuts until finely minced.  Add remaining ingredients and process until smooth.

Toss pasta with sauce and  tomatoes, and sprinkle with nuts.  Serve immediately or at room temperature.


About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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