This is a sponsored conversation written by me on behalf of Walmart. The opinions and text are all mine.
Are you ready for a mouthwatering vegan pasta salad recipe? This Creamy Greek Pasta Salad with Cashew Vegan Pesto packs in all the Greek flavor with a homemade cashew pesto sauce and is made with fresh, seasonal produce and your favorite pasta noodle.
Just in time for Memorial Day weekend, we’re bringing you the most epic Greek pasta salad made in partnership with Walmart and their delicious, accessible fresh produce!
Plz tell me you’ve seen Walmart’s produce section lately. They’ve really upped their game with some beautiful, locally grown options that are restocked daily. Not to mention their price point is really affordable making healthy eating that much more doable for all. Today, we’re whipping up an easy pasta salad recipe with all of my favorite seasonal produce from Walmart. Here in Minnesota, we have the perfect summer climate for tomatoes, cucumber, onions, and basil…and that’s exactly what this recipe features! The Walmart I went to here in Minneapolis had about 4 or 5 options of cherry tomatoes alone and they were all so fresh I couldn’t even choose. I ended up going with a carton of gorgeous cherry tomatoes from a farm here in Minnesota. LOVE. One thing you should know about Walmart produce is that there’s a 100% fresh guarantee…heart.
I’m excited for you all to head over to your local Walmart to do the same exact thing as I did, except cook with produce from your own neck of the woods.
Okay, let’s talk Vegan Pesto Sauce first…
This sauce –> Is. Out. Of. This. World. Words cannot describe how delicious this creamy cashew vegan pesto is. We’ve been loving all things cashew-based and this sauce starts off with some soaked cashews, which are blended until creamy. This not only adds amazing texture, but cashews are packed with healthy fats and protein. Throw in some fresh basil, tahini, olive oil, and lemon juice, and you’ve got yourself a sauce everyone is going to love. Let’s check out the entire lineup —
- Raw Cashews
- Olive Oil
- Lemon Juice
- Apple Cider Vinegar
Moving on to the Pasta Salad…
I love when you can clearly see what’s in your food. Am I the only one? That’s a big part of why I love cooking in my own kitchen because I know exactly what Is going into what I’m eating. This recipe is so simple, yet so flavorful and wonderful for summer. Here’s what you need:
- Pasta (vegan, if desired)
- Cherry Tomatoes
- Garbanzo Beans
- Kalamata Olives
- Red Onion
We tried to keep this recipe 100% plant-based to really let the produce speak for itself. Let me tell you, it 100% did. The sauce + whole food combination was out of this world. Plus, this recipe feeds a crowd, so you’re good to go if you’re cooking for a summer gathering or party.
How beyond delicious does this Greek Pasta Salad look? I love all of the Mediterranean flavors that are packed into this easy pasta salad. I could literally eat the screen. Now, get your booties to your local Walmart, get your produce shopping on, and make this pasta salad!
Creamy Greek Pasta Salad with Cashew Vegan Pesto
- 1 cup raw cashews soaked*
- 4 cloves garlic raw or roasted**
- 2 cups basil packed
- 2 tablespoons tahini
- 1/4 cup olive oil
- 1/4 teaspoon salt
- 1 lemon juiced
- 1 tablespoons water or more, depending on how juicy your lemon was
- 1 tablespoon apple cider vinegar
- 16 oz. rotini or any kind of pasta
- 1.5 cups cherry tomatoes halved
- 1 large cucumber chopped
- 15 oz. can garbanzo beans rinsed
- 3/4 cup kalamata olives pitted and halved
- 1/2 large red onion thinly sliced
- First, bring a large pot of water to a boil. Add rotini and cook until al dente.
- While pasta is boiling, place all of the ingredients for the cashew pesto into a blender or food processor and blend until smooth. Depending on how juicy your lemon was, you may need to add more water. The consistency should be thick and creamy. Set aside for later!
- Once pasta is al dente, remove from stove and strain in the sink. Run pasta under cold water and set aside.
- Last, prep the vegetables for the pasta salad. Half the cherry tomatoes, rinse and strain garbanzo beans, half the kalamata olives, chop the cucumber, and thinly slice red the onion. Place veggies into a large bowl and add pasta. Mix until combined.
- Finally, add in cashew pesto and mix until everything is generously coated.
- Place in the refrigerator for at least an hour and then enjoy!
Tips & Notes
- *Soak your cashews in water for 8 hours or overnight. This will soften them a bit and allow them to be blended into pesto.
- **Option to use raw or roasted garlic. We tried both ways and really enjoyed the roasted variation.
This post is sponsored by Walmart. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds and allowing me to inspire others to live a healthy lifestyle!
Deciding to make this for dinner tonight was a good decision. A nice change, my husband even loved it. When I made it I roughly halved the recipe which fed my husband and me with one portion left over. As per my husband’s request, I made it warm and it worked so well . Rich and creamy!
I’ve made this pasta salad one million times and it is always a hit. I add way more garlic because I have a problem, but it’s perfect.
Nothing wrong with extra garlic, Lauren 😀 So glad you enjoyed this pasta salad.
Hey! This recipe seems amazing, and I love the idea of this pesto because I can’t access pine nuts, just wanted to know how long the sauce will last? Plan on making a batch and refrigerating for a while.
The sauce will last up to 5 days!
so good and tasty but lol expect to gain 5 lbs but still love it
Thank you SO much for this recipe, it is DIVINE! My new favorite lunch to bring to work, and it’s awesome for meal prep! I had extra cashews and just didn’t know what to do with them until I stumbled on this recipe. I omitted olives since I don’t like them, but added in a pinch of feta on top before I eat it. YUM
YAY!! SO GOOD.
Hi! How can i modify this recipe so that it’s only for 2-3 servings? ( I live alone so don’t like cooking large portions)
You can try to divide by 2 or 3!
Oops! Only soaks the cashews for about an hour. Still flipping delicious!
My kids have a nut allergy but can have almond or hazelnuts … think either could be a suitable sub for cashews?
Any idea if the pesto would freeze well? Can’t wsit to make this! 🙂
We haven’t tried freezing this!
Love this. Absolute hit with whole family. Is this freezeable?
Hi Emma! I’m not sure, I haven’t tried that yet!
Walmart isn’t too shabby with its vegan options either! I love that they’re including a lot more plant-based alternatives at reasonable prices. I would like to see them up their produce game, so hopefully that improves in the future. Anyways, this pesto pasta salad looks absolutely INCREDIBLE for any time of the year. Fabulous for summer, spring, and probably even the fall too!
My daughter has a sesame allergy, anything I could instead of the tahini?
You can try almond butter!
I made this recipe twice this weekend! Can’t get enough of it. Even my kids like it.
YAY!! So glad you loved it!
How much pesto does the recipe make? I might cheat and use store-bought ? Salad sounds delish!!
Hi! I didn’t measure the finished pesto, but it’s very different than normal pesto because it’s cashew based!
SO excited about that creamy cashew pesto! I have a feeling I will be putting that on EVERYTHING! 🙂
YES. It is LIFE.
Yummm, this looks like the ultimate summer/Memorial Day picnic food!