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–+ servings
Big salad bowl, full of pesto pasta salad

Pesto Pasta Salad

A vibrant, quick, and satisfying Pesto Pasta Salad packed with spelt pasta, white beans, and fresh veggies, all tossed in a homemade pesto dressing.
Author Sarah Cobacho (plantbaes.com)
PREP TIME15 minutes
TOTAL TIME15 minutes
Servings 4
Course Salad
Cuisine Italian-Inspired
Keyword 20 mins or less, basil, beans, cucumber, Easy Lunch, garlic, Healthy, High Protein, nutritional yeast, pasta, Summer Salad, tomato

Ingredients

Salad

  • 250 g spelt pasta
  • 80 g arugula
  • 200 g cherry tomatoes
  • 2 cucumbers
  • 1.5 cup butter beans 1 can drained and rinsed
  • 2 tbsp toasted pine nuts

Pesto Dressing

  • 3 tbsp toasted pine nuts
  • 2 cloves garlic
  • 1 cup fresh basil
  • 4 tbsp olive oil
  • 2 tbsp nutritional yeast

Instructions

  • Cook your pasta as per the packet instructions. Once cooked, drain and rinse under cold water until the pasta is completely cooled.
  • While the pasta is cooking, wash and chop the rocket, tomatoes, and cucumbers.
  • Prepare the pesto dressing by adding the garlic, basil, olive oil, nutritional yeast, and 3 tablespoons of pine nuts to a small blender or food processor. Process until you achieve a smooth consistency.
  • In a large bowl, combine the rocket, tomatoes, cucumbers, beans, pasta, and 2 tablespoons of pine nuts. Pour over the pesto dressing and stir well until all ingredients are thoroughly coated.
  • For an extra touch, top the salad with plant-based feta before serving.

Video

Nutritional Information - Per Serving
Calories 729kcal | Carbohydrates 98g | Protein 25g | Fat 29g | Sodium 883mg | Fiber 15g | Vitamin A 1204IU | Vitamin C 19mg | Calcium 119mg | Iron 4mg