Save A friend texted me at work asking what to bring to a potluck, and I blurted out this pasta salad without thinking—then realized I'd never actually made it before. Twenty minutes later, standing in my kitchen with a blender whirring and the smell of fresh basil filling the air, I understood why it sounded so right. The creamy pesto came together like magic, and suddenly I had something that felt both light and satisfying, vegan but genuinely indulgent. It became the dish I'd reach for whenever I needed to feel like I had my life together.
I brought this to a family dinner where my cousin was trying veganism for the first time, and she went back for thirds while everyone else was still on their first plate. Watching her discover that vegan food could be this good, this easy, and this genuinely delicious—that moment made the whole thing worth it.
Ingredients
- Short pasta (300 g): Fusilli or penne holds the pesto better than long pasta; I learned this the frustrating way after trying spaghetti once and watching the sauce slide right off.
- Fresh basil leaves (50 g): This is where the soul of the dish lives, so don't skip it or substitute dried herbs—the difference is everything.
- Raw cashews (60 g), soaked 1 hour: Soaking is non-negotiable if you want silky pesto; I once skipped this step thinking it wouldn't matter, and my blender nearly died.
- Nutritional yeast (2 tbsp): It adds a subtle savory depth that makes you forget there's no parmesan, and a little goes a long way.
- Garlic (2 cloves): Two cloves is my sweet spot; use one if you're cautious, three if you're brave.
- Lemon juice (2 tbsp): Fresh lemon brightens everything and prevents the pesto from feeling heavy.
- Extra virgin olive oil (60 ml): Quality matters here since it's a main flavor, not a background player.
- Plant-based milk (60 ml): This loosens the pesto to a perfect toss-able consistency; almond, soy, or oat all work beautifully.
- Salt and black pepper: Taste as you go because seasoning is personal and your basil might be peppery already.
- Chickpeas (1 can, 400 g): They're your protein anchor and add a gentle earthiness that makes this more substantial than a typical garden salad.
- Fresh arugula (75 g): That peppery bite balances the richness of the pesto; if arugula isn't your thing, baby spinach works but tastes milder.
- Cherry tomatoes (100 g), halved: Burst of sweetness and color that keeps things from looking one-note.
- Red onion (1/2 small), thinly sliced: I slice it thin to let the pesto and other flavors shine instead of the raw onion taking over.
- Cucumber (1 small), diced: Adds a cooling crunch that makes the whole salad feel refreshing.
Instructions
- Get the pasta going:
- Bring a large pot of salted water to a rolling boil and add your pasta, cooking it until it's just tender enough to bite into without resistance. Drain it, then run it under cold water while you work on the pesto so it doesn't keep cooking and get mushy.
- Blend the creamy pesto:
- While the pasta cools, combine your soaked cashews, basil, nutritional yeast, garlic, lemon juice, olive oil, plant milk, salt, and pepper in a blender. Blend until it's smooth and silky, stopping to scrape down the sides when needed, and taste it before moving on—adjust lemon, salt, or pepper to match your mood.
- Build the salad:
- In a large bowl, toss together the cooled pasta, drained chickpeas, arugula, tomatoes, red onion, and cucumber. It'll look scattered and separate at first, which is exactly right.
- Dress and toss:
- Pour your creamy pesto over everything and toss gently but thoroughly, making sure every piece gets coated. If it feels too thick, add a splash more plant milk and toss again.
- Taste and finish:
- Take a bite straight from the bowl before serving and adjust salt, pepper, or lemon juice if needed. You can serve it right away while things are bright and fresh, or chill it for 30 minutes if you prefer flavors to meld.
Save My neighbor knocked on my door one evening asking if I had leftovers because her kids were refusing to eat her cooking, and she'd heard from someone that I made good food. I sent her home with a container of this pasta salad, and she came back three days later asking for the recipe, which somehow meant more than any compliment.
When to Make This
This is my go-to for potlucks because it travels well, looks impressive without screaming that you tried too hard, and it satisfies both the people eating keto and the people eating everything. It's also perfect for when you want a main dish salad that feels complete, not like you're eating a sad desk lunch. Pack it in a container with the pesto on the side if you're taking it somewhere, and toss it together right before eating.
Why the Creamy Pesto Changes Everything
Traditional pesto has cheese, which I didn't have when I first made this, so I improvised with cashews and nutritional yeast instead. The texture ended up so luxurious and the flavor so balanced that I stopped thinking of it as a substitute and started thinking of it as better. It coats the pasta evenly, doesn't separate, and has this umami quality that keeps people reaching for seconds.
Storage and Make-Ahead Tips
This salad is best the day you make it when everything is crisp and the flavors haven't started blending into one uniform taste, though it keeps refrigerated for up to two days. I've learned to store leftover pesto separately from the pasta if I'm planning ahead, because the arugula can wilt if it sits too long in the dressing. If you're doubling this for the week, keep the components separate and toss them together the night before you eat, which keeps more integrity in the vegetables.
- Make the pesto up to three days ahead and store it in a glass container in the fridge, covered tightly.
- Cook and cool the pasta the night before if that helps with your rhythm, but don't dress it until you're ready to eat.
- Prep the vegetables in the morning and keep them in separate containers so everything stays fresh.
Save This salad taught me that vegan cooking doesn't mean compromise—it means creativity. Make it once and you'll find yourself making it again and again.
Recipe FAQs
- → How do I make the pesto creamy without dairy?
The creaminess comes from soaked cashews blended with basil, nutritional yeast, plant-based milk, and olive oil to create a smooth, rich sauce.
- → Can I substitute any ingredients for allergies?
Yes, sunflower seeds or silken tofu can replace cashews to make it nut-free; choose gluten-free pasta if needed, and select allergy-safe plant milks.
- → What pasta types work best for this dish?
Short pasta shapes like fusilli or penne hold the pesto well and provide ideal texture in this chilled salad.
- → Is this salad best served immediately or chilled?
It can be served right away or chilled for 30 minutes to enhance flavors and meld ingredients together.
- → How can I add extra flavor to this salad?
Try adding roasted red peppers, olives, or a squeeze of lemon juice for bright, complex notes.
- → What wine pairs well with this dish?
A crisp white wine such as Sauvignon Blanc complements the herbaceous, tangy elements nicely.