Vegan Fresh Pesto Pasta Salad
Bright, herby, and loaded with fresh flavor, this pasta salad is the kind of dish that disappears fast at a potluck — and nobody ever suspects it's completely plant-based. The secret is a from-scratch pesto built on packed basil leaves, toasted pine nuts, garlic, and nutritional yeast, which steps in for parmesan and delivers that savory, slightly nutty depth without any dairy. A splash of lemon juice keeps everything vibrant, and a slow stream of good olive oil pulls it all into a silky, spoonable sauce that clings beautifully to every twist of fusilli. Halved cherry tomatoes, peppery baby arugula, and torn fresh basil round out the salad with color and crunch, making each forkful feel genuinely fresh rather than heavy. A finishing scatter of golden toasted pine nuts adds texture right before serving, so nothing gets soggy. It serves six, making it an easy choice for meal prep, backyard gatherings, or a weeknight dinner that comes together without much fuss. Serve it at room temperature or lightly chilled — either way, it holds up beautifully.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
6 servings
For the pasta
- 12 oz dry fusilli or rotini pasta
- 1 tsp salt
For the pesto
- 2 cups fresh basil leaves, packed
- ⅓ cup pine nuts, plus 2 tbsp for toasting and serving
- 3 tbsp nutritional yeast
- 2 cloves garlic
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup extra-virgin olive oil
- 1 tbsp lemon juice
For the salad
- 1 ½ cups cherry tomatoes, halved
- 1 cup baby arugula
- ¼ cup fresh basil leaves, torn
For serving
- 2 tbsp pine nuts, toasted
- flaky sea salt, to taste (optional)
Instructions
- 1
Bring a large pot of water to a boil and add 1 tsp salt. Cook the fusilli according to package directions until al dente, tender with a slight resistance at the center, about 10–12 minutes. Reserve 1/4 cup of the pasta cooking water, then drain through a colander and rinse briefly under cold water to stop cooking. Spread on the colander or a sheet pan and let cool for 10 minutes.
- 2
While the pasta cooks, toast the 2 tbsp pine nuts in a small dry skillet over medium heat, stirring frequently, until golden and fragrant, about 3–4 minutes. Watch closely, as they can brown quickly. Transfer to a small plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!