Pesto Pasta Salad

This pasta salad is light, fresh, and full of flavour thanks to homemade vegan pesto. Tossed with pasta, cherry tomatoes, and leafy greens, it makes a colourful dish that works for both quick lunches and picnics.

The basil, garlic, and olive oil come together in a sauce that is vibrant and aromatic, coating the pasta beautifully. It is a recipe that feels summery, satisfying, and endlessly versatile.

Storage & Leftovers
Keeps in the fridge for up to 3 days.

Ingredient Swaps & Variations
– Swap basil for rocket or spinach.
– Add roasted vegetables for more depth.
– Use gluten-free pasta if needed.

Serving Suggestions
Serve chilled or at room temperature, with extra pesto on top.

Mini FAQ
Q: Can I make it ahead?
A: Yes, perfect for meal prep or picnics.
Q: Can I freeze it?
A: No, it’s best fresh.

Vegan Pesto Pasta Salad (Meal-Prep Friendly)

Bright, herby pasta salad with dairy-free basil pesto, cherry tomatoes and rocket. Gorgeous for picnics, meal prep and summer lunches.

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Lunch, Side

Cuisine Italian

Servings 4 bowls

Ingredients

  

1x2x3x

• 300 g short pasta (fusilli/penne)
• 2 cups cherry tomatoes, halved
• 2 cups rocket (arugula)
• 1/2 cup dairy-free basil pesto
• 2 tbsp olive oil
• 1 tbsp lemon juice
• Salt & pepper, to taste

Instructions

 

• Cook pasta in salted water; drain and cool.
• Toss with pesto, olive oil, lemon, tomatoes and rocket. Season to taste.

Keyword Meal Prep, Pesto Pasta Salad, Vegan Lunch

Tried this recipe?Let us know how it was!