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Creamy Greek Pasta Salad with Cashew Vegan Pesto

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.

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
Author: Lee Hersh
Yield: 10 1x

Ingredients

Cashew 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

Pasta Salad

  • 16 oz. rotini (or any kind of pasta)
  • 1.5 cups cherry tomatoes, halved
  • 1 large cucumber, chopped
  • 1 15-oz. can garbanzo beans, rinsed
  • 3/4 cup kalamata olives, pitted and halved
  • 1/2 large red onion, thinly sliced

Instructions

  1. First, bring a large pot of water to a boil. Add rotini and cook until al dente.
  2. 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!
  3. Once pasta is al dente, remove from stove and strain in the sink. Run pasta under cold water and set aside.
  4. 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.
  5. Finally, add in cashew pesto and mix until everything is generously coated.
  6. Place in the refrigerator for at least an hour and then enjoy!

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.

Nutrition

  • Serving Size: 1/10
  • Calories: 361
  • Sugar: 3
  • Fat: 16
  • Carbohydrates: 45
  • Fiber: 5
  • Protein: 12

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