Fresh, homemade pesto is much easier to whip together than you might think. Mix it into cooked pasta and add a handful of sliced, juicy cherry or grape tomatoes and you have a delicious, natural pasta salad that's perfect for warm weather picnics, summer days at the beach and outdoor gatherings.
This vegan pesto pasta salad is a quick and delicious recipe that delivers flavour, freshness and a little touch of elegance to your summer table. Whether you're hosting a barbecue, packing a light summer lunch, or prepping for a picnic with the kids in your local park, this easy recipe might be your new favourite go-to.
I created this Picnic Pesto Pasta Salad recipe in part because of the abundance of fresh basil that should be available on your doorstep or in your garden right now. I say "should be" because of the sad condition of our herb planter, which sits outside our back door, above. Too much rain perhaps? Anyway I had to supplement my stock of basil with store-bought for this recipe, as I didn't want to cut down every little bit of our basil. Let's not even discuss the parsley!
Let’s Talk Pesto (Without Cheese!)
This is an extremely simple-to-make pesto that also happens to be dairy-free and vegan. Traditional pesto is made with parmesan cheese, but this version uses nutritional yeast to provide that same savoury, cheesy flavour, with no dairy required. If you’re new to nutritional yeast, it’s a yellow, flaky powder often found in the natural food section of your grocery store. It’s beloved by vegans and vegetarians for its umami flavour and B12 content. Nutritional yeast is not like a traditional baking yeast - it's not a leavening agent.
Walnuts: The Budget-Friendly Pine Nut Swap
Classic pesto often calls for pricey pine nuts, but this version uses walnuts instead—affordable, easy to find and packed with healthy fats. Combined with olive oil, garlic, lemon juice and salt, you get a creamy, flavourful pesto with a subtle crunch and bright herbal kick.
How to Make the Best Vegan Pesto Pasta Salad
The process is simple: toss basil, olive oil, garlic, walnuts, lemon juice, salt, pepper and nutritional yeast into a food processor and blend until relatively smooth (with visible flecks of basil). Then stir into cooked pasta along with halved cherry tomatoes. That’s it!
It’s the ultimate vegan picnic salad—make it ahead, chill it in the fridge or serve it slightly warm. It packs beautifully into small glass containers for travel and tastes even better the next day.
You can eat this Picnic Pesto Pasta Salad slightly warm from the cooked pasta, at room temperature or even cold. To pack the pesto pasta salad in your picnic basket, dole it out into four individual glass dishes (like these small ramekins) and cover with a lid or plastic wrap. Be sure to pack the salad with ice if you're travelling far.
Add a baguette, a fruit salad and bottles of lemonade garnished with fresh mint. Now you've got yourself a quick and tasty picnic!
Why You'll Love This Easy Vegan Pasta Salad
✔️ Dairy-free & egg-free✔️ Quick to prepare (under 30 minutes)
✔️ Full of fresh basil and juicy summer tomatoes
✔️ Kid-friendly and lunchbox ready
✔️ Great served warm, room temp, or cold!
Easy Vegan Picnic Pesto Pasta Salad (Perfect for Summer!)
This fresh and vibrant vegan pesto pasta salad is the perfect dish to pack for a picnic, take to the beach or serve at a summer gathering. It’s dairy-free, easy to make, and packed with flavour from fresh basil and juicy cherry tomatoes.
🥗 Picnic Pesto Pasta Salad (Vegan)
Picnic Pesto Pasta Salad
Author: Joann MacDonald
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Serves: 4 (as a side)
🌿 Ingredients
For the pesto:
- 1 cup fresh basil, tightly packed, rinsed and dried
- 1/4 cup walnuts
- 2 cloves garlic, chopped
- 1/4 cup + 1/2 tbsp extra-virgin olive oil
- 1 tbsp freshly squeezed lemon juice
- 1 tbsp nutritional yeast
- 1/2 tsp sea salt
- Freshly ground black pepper, to taste
For the pasta salad:
- 3 cups cooked pasta (rotini, fusilli or succhietti), drained and cooled
- 1/2 cup cherry or grape tomatoes, sliced in half
- 1/3 cup pesto (from above)
🧄 Instructions
- Make the pesto: Add all pesto ingredients to a food processor. Blend until relatively smooth with visible basil flecks.
- Assemble the salad: In a large bowl, mix cooked pasta with tomatoes. Stir in pesto and toss until coated.
- Serve: Enjoy warm, at room temperature, or cold. Store leftovers in the fridge for up to 3 days.
- Picnic tip: Pack in small containers and keep chilled with ice packs.
Perfect Picnic Pairings
- 🥖 Crusty baguette or seeded sourdough
- 🍓 Fresh fruit salad with mint
- 🍋 Bottles of lemonade or iced tea with lemon slices
Summer Tip
Don’t forget to bring cutlery, napkins and a trash bag for clean-up. Whether you’re heading to the beach, a shady park or your own backyard, this simple pasta salad will bring joy to any summer day.
Happy picnicking—and happy summer—from Woman in Real Life! 🌱
Hi Joann,
ReplyDeleteWow! This pesto looks delicious! Love how you served it in those pretty bowls. Thanks so much for such a great recipe.
Thank you Gabriela! I got those dishes at the dollar store, so they were a great deal! Have a wonderful day! Joann
DeleteThis sounds absolutely amazing! I love all the flavours you included. And you are right - Canadian Tire does have pretty much everything you could ever want for a great road trip. #client
ReplyDeleteThanks so much Cyn! Canadian Tire is indeed great for road trip prep. I also have a new post up about the ways they helped us with back-to-school prep. So they are versatile. :)
DeleteThis recipe looks delicious. My basil grew quite big over the summer although it's starting to fade now. Time to harvest!
ReplyDeleteThat's funny you mention all your trips to Canadian Tire growing up- us too! I remember exactly where it is in our hometown. My parents would usually go there for gardening stuff :) . Thanks for the trip down memory lane.
Same here - we need to use up the basil now! I hate to waste it.
DeleteMy dad often went to Canadian Tire alone. I think it was his place to get some peace. Haha. I love it now for the CANVAS line and many other things.
The pesto looks phenomenal. I have a ton of basil that came back for a second round...I should probably go out and pick it so that I can make this. I love that it has an absence of cheese and nooch is a great substitute...thanks for the awesome recipe Jo.
ReplyDeleteLeslie:
ReplyDeleteWe enjoy pesto and tomatoes on pasta, but usually have it hot. I never thought of a cold pasta salad this way. It is next on the list. Thank you for the great idea.
leslieannstevenson@yahoo.com
Well i could certainly enjoy this delicious salad you have made the pesto looks creamy delish !
ReplyDeleteI make a variation of this, but with canned pesto. I really need to start growing some basil. The fresh stuff looks awesome.
ReplyDeleteThe salad looks delicious! I must pick the pesto before the nights get cold and make some pesto for the freezer.
ReplyDeleteI love pasta salads, and I love pesto. I didn't realize how easy it is to make. I also have so many cherry tomatoes right now, so this is a must try.
ReplyDeleteCanadian Tire was a place I associate with my Dad as well.
It's good that summer isn't officially over. Pasta salads are such a treat in warm weather. Thanks
ReplyDeleteI could eat pesto all day, however, I am the only one in my house! As for oil changes, I love that new cars tell you with the indication light.
ReplyDeletejan
I love the sounds of the pesto salad! I have an abundance of basil right from from my garden that I am unsure of what to do with it - unfortunately, we are already seeing fall approaching quickly here so I WILL need to harvest it all sooner than later! This would help to use some of it
ReplyDeleteThanks for sharing this recipe! It will be great for me to take to work! I also think that you could try subbing pinenuts or sunflower seeds instead of the walnuts to make it a nut-free recipe so it's safe to take to schools.
ReplyDeleteLove that you grow your own herbs, I will try the recipe, but will need to buy the basil. I talk about doing a herb garden every year, maybe next year.
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