Pesto Pasta Salad

Pesto pasta salad made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes. Perfect for a summer main or side!

I missed live music, friends!

This summer I’ve been fortunate enough to attend several concerts to see some of my favorite artists. 

Feeling the energy of a live crowd around me pales in comparison to lazy listening in my living room.

I felt intrinsically connected by the pulsing beat, the shared emotion, the pregnant silence between songs.

And it’s even better if you can bring your own picnic with you! 

The first time we attended an outdoor show, I threw this Pesto Pasta Salad together.

It was a hot hot day, and I knew we’d be craving something cold and fresh, yet hearty and filling. 

M and I devoured the entire bowl listening to Sharon Van Etten at Wolftrap in Vienna, Virginia. 

It was so good that I made it for our next outdoor event and at this point it’s a concert tradition. 

Today I’m sharing this Pesto Pasta Salad Pesto made with Chickapea Penne Pasta in a delicious vegan pesto with juicy heirloom tomatoes.

It’s perfect to make and share for a summer main or side!

What You Need to Make Vegan Pesto 

Here’s what you need for the pesto:

• fresh basil
• spinach
• pine nuts, cashews, or walnuts 
• garlic powder 
• lemon juice
• nutritional yeast
• Himalayan sea salt
• extra virgin olive oil
• filtered water

That’s it!

How to Make Vegan Pesto

This pesto is so fresh and made super “cheesy” and flavorful without parmesan! 

It’s super green with the addition of spinach and basil.

Add all of the ingredients for the pesto in a high-speed blender or food processor and pulse until it’s a thick paste.

Add additional filtered water as needed to reach your desired consistency.

I like mine a bit thicker so that the sauce really sticks to the pasta!

Taste the mixture with a spoon and add a little more salt, lemon, garlic, or nutritional yeast to your liking.

What Else You Need

And for the rest of the pasta you need: 

• Chickapea Penne Pasta
• heirloom tomatoes
• optional toasted pine nuts 

That’s it!

Chickapea Pasta

Chickapea Penne Pasta is the nutritional noodle base to this Pesto Pasta Salad! 

I love using Chickapea pasta because it’s packed with protein and fiber!

There’s a whopping 23 grams of protein and 11 grams of fiber per 3.5 oz serving of Chickapea pasta. 

Whenever I share Chickapea pasta with my friends, they can’t tell the difference between it and a traditional wheat-based pasta. 

Chickapea is made by Italian pasta masters and has a neutral smooth texture and consistency! 

The best part is that it’s made with only a few real, simple ingredients: just chickpea and lentil flour! 

How to Make Pesto Pasta Salad

Cook the Chickapea Penne Pasta according to package instructions.

For the best taste and texture, Chickapea pasta should be cooked with about twice the amount of water you would normally use for pasta!

I recommend using about ~16 cups for 200g of dry pasta. 

Drain and rinse the pasta under cold water, then toss it with a drizzle of olive oil to prevent it from sticking. 

Add the cooked and oiled pasta to a large mixing bowl and spoon the blended pesto on top.

Mix everything together until it’s well combined and all of the pasta is coated in the pesto sauce.

Add a Tomato, Any Tomato

Finally, add in your halved cherry tomatoes.

Originally, I tested this recipes with strawberries, but I decided tomatoes were more fitting for the flavor. 

I loved adding juicy seasonal heirloom tomatoes to mine, but you can sub any tomato you have on hand. 

Whole or grape tomatoes will work well, too! 

Notes on Serving

Add a little crunch on top if you want!

Toast the pine nuts in a medium-sized saucepan over medium-low heat until they’re lightly browned on all sides.

If you don’t have pine nuts, you can also sub walnuts or pumpkin seeds. 

Make sure to toss them frequently to prevent them from burning.

For the best flavor, refrigerate the pasta salad for about 3-4 hours before serving.

How to Serve Pesto Pasta Salad

Enjoy this Pesto Pasta Salad whenever you’re craving a cool pasta salad packed with flavor!

You can also serve this pasta warm straight from the stovetop for more of a protein-packed meal.

However, I like to let mine chill overnight for more of pasta-salad feel. 

Try enjoying a bowl for a chilled lunch or as a protein-packed side to your summer cookout.

It’s also perfect for warmer weather concerts, entertaining, and all of the warm weather dining.

The pesto will dry out over time in the fridge, so this salad is best enjoyed within 2-3 days.

Click here to find Chickapea at a retailer near you!

Enjoy!

More Vegan Pasta Salad

• 1-Bowl Hummus Pasta Salad

• Vegetable Pasta Salad

I Want to Hear From You

If you make this Pesto Pasta Salad recipe, let me know!

Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.

Give me a shout on Instagram and use #floraandvino to show me your creations.

Check out my Pinterest page to pin more recipes like this one to make later.

Love this post and want more? Go to my homepage and subscribe to get updates delivered right to your inbox!

XO Lauren

Print