Pesto Pasta Salad


This Pesto Pasta Salad 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 oil-free and low fat. Super healthy and delicious!

Special Diet Notes: Pesto Pasta Salad

By ingredients, this recipe is dairy-free / non-dairy, egg-free,  peanut-free, vegan, plant-based, and vegetarian. Optionally nut-free and gluten-free.

Pesto Pasta Salad
  • 3 cups fresh basil (or 2 cups basil and one cup spinach)
  • 3-4 large cloves garlic
  • ¼ cup walnuts, pine nuts, or raw cashews
  • ½ container silken tofu (about 6 ounces)
  • 2 tablespoons water
  • 1 tablespoon nutritional yeast
  • ½ 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
  1. In food processor, chop garlic and nuts until finely minced. Add remaining ingredients and process until smooth.
  2. Toss pasta with sauce and tomatoes, and sprinkle with nuts. Serve immediately or at room temperature.

About Author

Alisa is the founder of, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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