Bright and Flavorful Vegan Pesto Pasta Salad
This Vegan Pesto Pasta Salad with Cherry Tomatoes and Arugula is a vibrant, flavorful dish that combines nutty pesto, sweet cherry tomatoes, and peppery arugula for a refreshing meal perfect for warmer weather.
Ingredients
- 8 ounces whole wheat pasta
- 2 cups fresh basil leaves
- 1/4 cup pine nuts
- 2 garlic cloves
- 1/3 cup nutritional yeast
- 1/2 cup olive oil
- 1 cup cherry tomatoes halved
- 2 cups fresh arugula
- Salt and pepper to taste
Instructions
- Cook the pasta according to package instructions until al dente. Drain and set aside to cool.
- In a food processor, combine basil leaves, pine nuts, garlic, and nutritional yeast. Pulse until finely chopped.
- With the processor running, slowly drizzle in olive oil until fully incorporated and smooth. Season with salt and pepper.
- In a large bowl, combine cooled pasta, pesto, halved cherry tomatoes, and arugula. Toss gently until everything is coated.
- Let the salad sit for about 10 minutes to allow the flavors to meld together before serving.
- Serve chilled or at room temperature as a delightful main course or a side salad.
Notes
This salad is excellent for meal prep and can be stored in the refrigerator for up to 4 days. Serve it chilled or at room temperature for the best experience.