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Dairy Free Pesto Pasta Salad (Vegan)

This quick and easy pesto pasta salad is packed full of fresh flavour, free from diary and perfect for a summer BBQ with friends or family!

Course Salad, Side Dish
Cuisine Italian
Keyword Dairy Free, Pasta Salad, Pesto Pasta, Vegan
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 people

Ingredients

Pesto

  • 2 bunches fresh basil
  • 1/3 cup pine nuts
  • 1 tbsp nutritional yeast
  • 1 whole lemon
  • 2 cloves garlic
  • 1/4 cup olive oil
  • 1/2 tsp salt

Pasta Salad

  • 500 gram packet of organic pasta spirals
  • 200 grams kalamata olives, pitted
  • 200 grams semi sun dried tomatoes
  • 250 grams fresh baby spinach

Instructions

  1. Cook pasta according to packet instructions (usually in boiling salted water for about 10-12 minutes) it is important you do not overcook it

  2. Peel and roughly chop the garlic, add to the food processor with the fresh basil leaves, nutritional yeast, pine nuts, juice of the lemon and salt, pulse until well combined

  3. Continue to process the basil mixture while gradually adding the olive oil, blend until smooth (or texture is to your liking)

  4. Slice the olives in half lengthways and the semi sun dried tomatoes into small strips

  5. In a large bowl, combine the cooked pasta, olives, semi sun dried tomatoes, baby spinach and pesto, stir until everything is evenly coated

  6. Serve immediately or store in the fridge in an airtight container for up to three days

Recipe Notes

This recipe will make enough to feed 6+ people as a side dish or around 4 people as a main.