Vegan Pesto Pasta Salad
Prep time
Cook time
Total time
This dish is best when served fresh. If you opt to make it ahead or store any leftovers, then you might want to add a little lemon juice to the sauce. It helps to preserve the freshness of the basil and tastes good too!
Recipe type: Entree
Cuisine: Italian
Serves: 6 to 8 servings
  • 1 pound pasta (gluten-free, if needed)
  • ¼ cup pine nuts, chopped walnuts, or chopped cashews, plus additional for garnish
  • 3 to 4 large garlic cloves
  • 3 cups fresh basil (or 2 cups basil + 1 cup spinach)
  • 6 ounces (1/2 12-ounce package) firm silken tofu
  • 2 tablespoons water or unsweetened dairy-free milk beverage
  • 1 tablespoon nutritional yeast
  • ½ teaspoon salt, or to taste
  • 1 to 2 large tomatoes, chopped
  1. Cook the pasta according to the package directions, and then rinse with cool water. Put the cooked pasta in a large bowl.
  2. Put the ¼ cup walnuts and garlic in your food processor or blender and pulse until finely minced. Add the basil, tofu, water or milk beverage, nutritional yeast, and salt and process until smooth.
  3. Pour the creamy pesto sauce over the pasta and add the tomatoes. Toss until evenly coated. Sprinkle with more nuts, to serve, if desired.
Recipe by Go Dairy Free at