Pistachio Pesto Pasta Salad (Vegan)
Fast, fresh and so vibrant, this Pistachio Pesto Pasta Salad is high in protein, fibre and naturally plant-based and easily gluten-free. The pesto sauce comes together in 5 minutes and makes for a delicious meal prep salad.
Upgrade your pasta salad lunches with this pistachio pesto mix, made with lots of pistachios, hemp seeds, basil and garlic. It’s naturally dairy-free and vegan, getting it’s cheesiness or savouriness from nutritional yeast (which is also a great source of protein!). This pasta salad is a dream to make for lunch and forms part of my nourishing meal prep series on Instagram – a breakfast, snack and lunch recipe to make for the week. This pasta salad really ticks all of the boxes and takes 10 minutes to make. Find other meal prep recipes here.
Why will I love this pasta?
This is delicious:
- Ideal for lunchtime
- Upgraded pasta salad with no mayo
- Homemade pesto is so much better and tastier
- Made with pistachios and hemp seeds
- High in fibre
- A great source of protein from nuts, seeds, soya milk and beans
- Naturally plant-based, egg-free, and dairy-free
- Easily gluten-free
- With nut-free options
- Great for the gut
- Makes a delicious on-the-go lunch
- Ideal for meal prep
- Make up a bigger batch to bring to BBQs, picnics or mezze meals
- With 13 different plant points in one meal
- Naturally green and vibrant
- Fast and fresh
If you already love the sound of this pasta, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card below and see my favourite and recommended products in the “shop the recipe” section.
For the pesto:
- Pistachios: these are raw and unsalted and no need to soak them first.
- Hemp seeds: these are hulled.
- Fresh basil: use a big bunch of fresh basil for the best flavour.
- Garlic: for flavour.
- Lemon: the zest and juice add so much tang.
- Nutritional yeast: to add the richness and savouriness.
- Unsweetened dairy-free milk: or you can use some EVOO and some aquafaba from the beans below. This adds richness and a lovely creamy texture. For milk, I choose soya milk from Plenish or Rude Health which is only soya beans and water.
- Extra-virgin olive oil: to add richness.
- Salt and pepper: to season.
For the pasta:
- Pasta shapes: I used a spelt pasta for added wholefood and fibre goodness. This one is from the northern pasta co and is called “radiatori” shape.
- Butterbeans or chickpeas: to add more protein to the dish. I use the Bold Bean Co range as they are so plump and juicy. I then do use the aquafaba or bean water for the pesto above.
- Cherry tomatoes: for freshness.
- Olives: for flavour. Use any colour or size.
- Red onion: thinly sliced.
Is this gluten-free and nut-free?
This is easily gluten-free as long as you use GF pasta. To make it nut-free, swap the pistachios for sunflower seeds, it won’t be as green but still delicious.
How do I make this?
This is ready to enjoy in a few steps:
- Add all the pesto ingredients to a blender (AMY15 is my code): and process until creamy.
- Cook the pasta in a saucepan: and allow to cool.
- Prepare the other salad ingredients: chopping and slicing.
- Add all the pasta salad ingredients to a large bowl and pour over the dressing: now toss well.
- Serve in bowls and enjoy: or keep for later.
How long will it last?
Keep this pasta salad in the fridge in a sealed container for 2-4 days.
What other recipes can I try?
For more lunch ideas:
- Mango Tofu Quinoa Salad
- Cashew Crunch Noodle Salad
- Herby Olive Butterbean Couscous Salad
- 15-Minute Cold Peanut Satay Noodles
- Guacamole Pasta Salad
Pistachio Pesto Pasta Salad (Vegan)
Fast, fresh and so vibrant, this Pistachio Pesto Pasta Salad is high in protein, fibre and naturally plant-based and easily gluten-free. The pesto sauce comes together in 5 minutes and makes for a delicious meal prep salad.
Ingredients
For the Pesto:
- 40g raw unsalted pistachios
- 2 tbsp hulled hemp seeds
- 30g fresh basil (one large bunch)
- 1 garlic clove, peeled
- 1 lemon, juice and zest
- 2 tbsp nutritional yeast
- 90ml unsweetened dairy-free milk or aquafaba (from the beans)*
- 2 tbsp extra-virgin olive oil
- Salt and pepper
For the Pasta:
- 240g pasta shapes
- 1 tin butterbeans or chickpeas (240g drained weight)
- 180g cherry tomatoes, in ½ or ¼
- 80g olives, sliced (pitted weight)
- ½ red onion, thinly sliced
- Fresh basil
Instructions
- First cook the pasta according to packet instructions, about 10-12 minutes then drain and run under cold water.
- For the pesto, if you want to use aquafaba, drain the beans or chickpeas (under “for the pasta” and save 30ml of the water. Throw the rest away and keep the beans/chickpeas to one side.
- Add the pistachios hemp seeds, basil, garlic, lemon zest and juice, nutritional yeast, the aquafaba, if using, unsweetened milk, olive oil and season with salt and pepper. Blend really well until creamy.
- Into a large bowl, add the pasta, beans/chickpeas, tomatoes, olives, onion, and pour over the pesto. Toss well to combine.
- Spoon into bowls or storage containers and top with some extra basil and crushed pistachios. Enjoy straight away or keep in the fridge for 2-3 days.
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Stay in touch
I look forward to hearing what you think of this Pistachio Pesto Pasta Salad so please let me know in the comments below and leave a star review above. If you do make these rolls, I’d love to see, so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With pistachio love x
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