Vegan Pesto Pasta Salad

Placing the pistachios, capers, garlic and basil to my blender did not work well; the blades wouldn’t rotate (too much dry material) so I had to add 1/3 cup of water, then added the oil. This is a very good recipe -- my family raved about it and begged me to make it again.

I made it with meh results. There seemed to be an overabundance of pasta to everything else, including pesto. I used high protein, plant based pasta, but that doesn't usually make a taste difference. Then, I calculated the nutrition/calories in one serving: well over 600 calories per serving and 25 grams of fat. Can this be right?

Easy peasy and very tasty! Extra stars for the yummy and highly useful/versatile pesto recipe in Step 2 Thank you!

Added 1/3c of parmesan cheese to pesto and chicken for protein. So good!

Delicious recipe. Followed it to a T and added a bit more lemon juice after mixing all ingredients. A can of cannellini beans made it a meal for my vegan son otherwise I think adding cubed cooked chicken breast would be good to.

surprised that a fill-in for the parm in pesto was not included in this recipe. nutritional yeast alone, or better yet, vegan parm (nutritional yeast with ground walnuts) works really well in vegan pesto.

I used sunflower seeds instead of pistachios and parmesan instead of capers, and it was delicious!

Made it exactly as described (except with chickpea rotini, but hey, correct shape!) with the last gasping breath of exactly the right produce we happened have in the fridge. The pesto is fantastic with a brightness to it that simply must be enjoyed right away. We may take commenter’s advice and add beans to further stretch it out across leftovers for a couple of days. Yum!

Fantastic summer recipe with local greens and sweet cherry tomatoes! The capers make it more delicious. I think this is now my favorite pesto. Because my garden arugula went to seed, I substituted Russian kale growing in my garden and it worked great. I baked some haddock with some of the pesto sauce and served it on top of the salad. Perfect! Thank you for this yummy pesto salad:) I

Easy and such a tasty side dish that our dairy free kids can enjoy!

So good! I used protein pasta to make this a more substantial main course. Also, as someone who eats dairy, I omitted the capers and used maybe 1/3 c. grated Parmesan instead. Finally, I used pine nuts instead of pistachios. It was delicious and my company loved it, too. Like summer in a bowl!

I’m gonna do that thing where I say this was delicious and then list all the changes I made, but I did and it was! I followed Liz’s advice to cut the pasta in half, but opted for a can of cannellini beans instead of chickpeas. Also I was trying to regulate calories, so I only used 1/4 cup of olive oil and upped the lemon juice to 1/4 cup. Opted for the slivered almonds since that’s what I had. Great use of the out-of-control basil plant in my herb garden!

07/15/24 Made it as described except used GF pasta (Bionaturae Fusilli - rice & lentil). Very good and filling - would maybe do 8-12 oz of pasta next time. Used raw slivered almonds. It would be fun to try it with pistachios or pine nuts next time. Nutritional information was based on four servings and that would have been about 3-3.5 cups per serving! That’s a lot!

Really tasty and an unusual combination with pistachio and capers. Made as is but took a suggestion to blanch the basil and also added some crispy air fryer tofu to the tomato pesto mix before adding pasta. Will make again!

I used pistachios, added a little more salt and some lemon zest to the pesto - turned out delicious! I also added olives, sautéed baby zucchini and some whole pistachios to the pasta to bring everything together. I will definitely make this again.