Dairy-Free Pesto Pasta Salad

By California Walnuts
Total Time
25 Mins
Serves
4
Serving Size
2 cups of pasta
Meal
Lunch
Course
Main Side

DESCRIPTION

This fresh, vibrant dairy-free pesto pasta salad features a creamy walnut-basil pesto and is topped with juicy, cherry tomatoes, roasted red peppers and extra walnuts for the perfect crunch. It’s a pasta dish that is perfect for any occasion!

Prep Time
15 Mins
Cook Time
10 Mins
Total Time
25 Mins
Calories
375
Total Fat
22.1
Saturated Fat
2.2
Cholesterol
18
Sodium
28
Carbohydrates
35.1
Dietary Fiber
3.8
Total Sugars
2
Protein
14
Vitamin D
0
Calcium
16
Iron
23
Potassium
12

Ingredients

  • 1 lb pasta (gluten-free or regular)
  • 1 cup California walnuts (chopped)
  • 2 cups fresh basil leaves
  • 1/4 cup olive oil
  • 2 tbsp lemon juice
  • 2 cloves garlic
  • Salt and pepper to taste
  • Cherry tomatoes to taste
  • Roasted red peppers to taste

Preparation

  1. Cook the Pasta: Boil a large pot of salted water and cook the pasta according to package directions. Drain and set aside to cool.
  2. Make the Pesto: In a food processor or blender, combine the California walnuts, fresh basil, olive oil, lemon juice, garlic, salt, and pepper. Blend until smooth and creamy, adding more olive oil if needed for consistency.
  3. Toss the Pasta: In a large bowl, combine the cooled pasta with the walnut pesto. Toss thoroughly to coat every piece of pasta evenly with the creamy pesto.
  4. Add Toppings: Sprinkle chopped California walnuts over the top for extra crunch, and add cherry tomatoes and roasted red pepper for a pop of color and freshness.
  5. Serve: Serve immediately or refrigerate for a chilled option. Enjoy the pasta salad as a light lunch, side dish, or picnic treat.