This is a vegan pasta salad dressed with a basil-parsley pesto built around nutritional yeast instead of cheese โ no dairy, no eggs, fully plant-based. It comes together in 35 minutes and holds up well enough to pack for a picnic or prep the night before a potluck. The pesto clings to spiral pasta rather than pooling at the bottom, which is the main reason this one is worth making.
Smart swaps
- Pine nuts: These are the priciest item on the list. Raw cashews or sunflower seeds toast and blend just as smoothly and cost a fraction of the price.
- Nutritional yeast: Find it in the natural foods aisle or bulk bins at most grocery stores. It looks like yellow flakes and adds a savory, slightly cheesy flavor without any dairy. There is no real substitute that does the same job, so it is worth tracking down.
- Flat-leaf parsley: Marked optional in the recipe, and it genuinely is. It stretches the pesto and softens the raw basil flavor slightly, but the salad works fine without it.
- Fusilli vs. rotini: Either works. The key is a short, ridged or spiral shape โ smooth pasta like penne will not hold the pesto as well.
- Baby arugula: Regular arugula torn into smaller pieces works. Spinach is milder if you want less pepper bite.
What makes this version work
Two steps make the difference here. First, the pasta is spread on a sheet pan to steam-dry after rinsing โ wet pasta dilutes the pesto and makes it slide right off. Dry pasta grips the sauce. Second, the pesto is emulsified with cold water while the motor runs, which turns it from a chunky herb paste into a smooth sauce that actually coats each piece of pasta rather than clumping in spots. Skip either step and the salad will still taste fine, but the texture will be noticeably looser.
Common problems and fixes
- Pesto turns brown before serving: Heat is the main culprit. Make sure toasted pine nuts are fully cooled before they go into the food processor โ hot nuts oxidize the basil fast. Keep finished pesto covered until you are ready to toss.
- Salad tastes flat: Taste the finished salad and add a pinch of kosher salt and a small squeeze of lemon juice. Pasta absorbs seasoning as it sits, so what tasted right at assembly often needs a touch more after 30 minutes.
- Arugula wilts and goes slimy: Add the arugula last, right before serving. Dress it at the table โ a pre-dressed salad goes limp fast, and arugula is the first thing to suffer.
- Pesto is too thick to toss evenly: This is what the reserved pasta cooking water is for. Add it one tablespoon at a time and stir until the pesto loosens enough to coat the pasta without clumping.
- Red onion is too sharp: Soak the sliced onion in cold water for 10 minutes, then drain and pat dry. This takes the raw edge off without losing the flavor entirely.
Make-ahead notes
The pesto and the cooked, dried pasta can both be made up to 24 hours ahead and stored separately in the refrigerator โ keep the pesto in a sealed container with a thin layer of olive oil pressed over the surface to slow browning. The chopped cucumber, halved tomatoes, and sliced red onion can be prepped and refrigerated in a separate bowl for up to a day. When you are ready to serve, toss the pasta with the pesto and reserved pasta water first, then fold in the vegetables. Hold the arugula out entirely until the last minute. Fully assembled and dressed, the salad keeps for about 2 days in the fridge, but the arugula will wilt and the cucumber will soften โ still edible, just less crisp.
Vegan Pesto Pasta Salad with Cherry Tomatoes
Equipment
- Large pot
- Colander
- Rimmed sheet pan
- Food processor or high-speed blender
- Large mixing bowl
- Chef's Knife
- Cutting board
- Measuring cups and spoons
- Rubber Spatula
- Citrus Juicer
Ingredients
For the Vegan Pesto:
- โ cup raw pine nuts
- 2 cloves garlic small
- 2 cup fresh basil leaves packed
- ยฝ cup flat-leaf parsley leaves loosely packed, optional
- 2 tbsp nutritional yeast
- ยฝ tsp kosher salt
- ยผ tsp freshly ground black pepper
- โ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 2 tbsp cold water
For the Salad:
- 1 tbsp kosher salt for pasta water
- 12 oz dried short pasta (fusilli or rotini)
- ยผ cup reserved pasta cooking water cooled
- 2 cup cherry tomatoes halved
- 1 cup English cucumber small-diced
- ยผ cup red onion very thinly sliced
- 2 cup baby arugula loosely packed
- ยผ tsp crushed red pepper flakes optional
Instructions
- Toast the Pine Nuts: Preheat the oven to 325ยฐF / 165ยฐC. Spread the pine nuts on a rimmed sheet pan in a single layer and toast for 6โ8 minutes, shaking once, until pale golden and fragrant. Cool for 5 minutes to protect the pestoโs bright green color.
- Cook and Cool the Pasta: Bring a large pot of water to a rolling boil, then season with the kosher salt. Add the pasta and cook for 10โ11 minutes until al dente. Reserve 1/4 cup pasta cooking water, then drain. Rinse under cool water for 20โ30 seconds to stop cooking, and spread the pasta on a sheet pan to steam-dry for 5 minutes.
- Make the Vegan Pesto: In a food processor, combine cooled toasted pine nuts, garlic, nutritional yeast, kosher salt, and black pepper; pulse 10โ12 times until sandy. Add basil and parsley; pulse to coarsely chop. With the motor running, stream in olive oil and lemon juice, then add the cold water; process 45โ60 seconds until smooth, vivid green, and emulsified. Scrape down the bowl once to ensure an even texture.
- Assemble the Salad: In a large mixing bowl, combine cooled pasta, cherry tomatoes, cucumber, red onion, and arugula. Spoon in about 3/4 of the pesto and toss for 1โ2 minutes until every piece is well coated, loosening with 2โ4 tablespoons of the reserved pasta water as needed for a glossy sheen. Fold in the remaining pesto and sprinkle with red pepper flakes. Taste and adjust seasoning with a pinch more salt or a squeeze of lemon.
- Serve: Let the salad rest for 10 minutes to marry flavors, or refrigerate for 20 minutes for a cooler, firmer bite. Serve slightly chilled or at cool room temperature.
Notes
Chefโs Tips:
- Season your pasta water generously; for this batch, 1 tablespoon salt provides backbone without oversalting the finished dish.
- Steam-drying the pasta on a sheet pan prevents a watery salad and helps the pesto cling.
- Nut-free option: Substitute toasted sunflower seeds or pepitas for the pine nuts.
- Gluten-free: Swap in a sturdy gluten-free short pasta and rinse a few extra seconds for best texture.
- Color insurance: A splash of lemon and a quick chill keep basil bright; avoid overheating the pesto in the processor.
- Make-ahead: Toss with 3/4 of the pesto, chill up to 24 hours, then fold in the remaining pesto just before serving.
- Protein boost: Add a drained 15-oz can of chickpeas for a heartier main.
Nutrition
Your questions, answered
Can I make this without a food processor?
Yes, a high-speed blender works well. If you only have a standard blender, add the olive oil first to help everything move โ you may need to stop and scrape down the sides a few extra times to get a smooth result.
Is this salad supposed to be served cold or at room temperature?
Either works, but room temperature brings out more flavor from the basil and olive oil. If it has been in the fridge, pull it out about 15 minutes before serving and give it a stir โ cold pasta tends to clump and the pesto thickens up.
How do I know if my pasta is actually al dente?
Bite a piece โ it should be tender all the way through with just a very slight firmness in the center, not chalky or crunchy. For a cold pasta salad, aim for the softer end of al dente since the pasta firms back up slightly once it cools.
Can I add protein to make this a full meal?
Chickpeas are the easiest option and keep the dish fully vegan โ one 15-ounce can, drained and rinsed, folds in at the assembly step without changing anything else. White beans work the same way if you prefer a milder flavor.