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Progression of meal prep for Pistachio Pesto Pasta Salad, with the ingredients layered in glass containers; starting with a green pesto base, then adding beans, pasta, and tomatoes.

Creamy Pistachio Pesto Pasta Salad

A vibrant, nutritious salad perfect for meal prep, featuring homemade oil-free pistachio pesto.
Author Sarah Cobacho (plantbaes.com)
PREP TIME40 minutes
COOK TIME10 minutes
TOTAL TIME50 minutes
Servings 4
Course Salad
Cuisine Mediterranean-Inspired
Keyword basil, beans, garlic, High Protein, lemon, Meal Prep, Nut-Free Option, nutritional yeast, pasta, pumpkin, soy milk, spinach, tomato, Vegan

Ingredients

Creamy Pistachio Pesto (Oil-Free)

  • ⅓ cup pistachios
  • 1.5 cup fresh basil
  • 2 garlic cloves peeled
  • 2 tbsp lemon juice
  • ¼ cup nutritional yeast
  • ½ cup soy milk
  • sea salt flakes to taste

Salad

  • 11 oz dry spelt pasta or substitute with pasta of choice
  • 2 cups baby spinach or aragula
  • 2 cups cannellini beans (or white kidney beans cook
  • 7 oz cherry tomatoes chopped in halves
  • 16 green olives, pitted and chopped
  • 2 tbsp pumpkin seeds

Instructions

  • Soak the pistachios in hot water for 20 minutes, then drain and set aside.
  • Cook the pasta in salted water according to the packet instructions. Once cooked, drain and rinse under cold water to cool completely. This helps prevent it from sticking.
  • Prepare the Creamy Pistachio Pesto: In a blender, combine the soaked pistachios, basil, garlic, lemon juice, nutritional yeast, soy milk, and salt. Blend until smooth.
  • Prepare 4 containers, add the creamy pistachio pesto to each, followed by the beans, pasta, tomatoes, greens, olives, and pumpkin seeds. Enjoy!

Video

Nutritional Information - Per Serving
Calories 541kcal | Carbohydrates 76g | Protein 27g | Fat 12g | Sodium 422mg | Fiber 12g | Vitamin A 114IU | Vitamin C 17mg | Calcium 170mg | Iron 6mg