Vegan Cashew Pesto Pasta Salad Recipe

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Warm & Familiar Vegan Cashew Pesto Pasta Salad Recipe

There’s something deeply satisfying about a pasta salad that feels like a warm hug from the inside out. This Vegan Cashew Pesto Pasta Salad Recipe hits that balance perfectly—bright, fresh herbs, velvety cashew pesto, and a medley of vibrant roasted vegetables all tossed into tender pasta. I love when a dish manages to feel both indulgent and light, making it a reliable go-to for lunches, picnics, or easy dinners.

When you make this salad, you’ll notice the enticing aroma as the basil and rocket mingle with the toasted cashews in that creamy pesto. Each bite offers a delightful contrast: the nutty crunch of sunflower seeds, the chewy sweetness of sundried tomatoes, and the juicy softness of roasted red peppers. It’s an approachable recipe that feels fancy enough to impress, but simple enough for a weekday meal. Let’s dive in!

Ingredient Breakdown

• Basil (½ bunch): The fragrant heart of the pesto—bright and herbaceous. If fresh basil is scarce, substitute with fresh spinach for milder flavor.
• Olive oil (75 g/2.6 oz): Adds silkiness and richness; feel free to use extra-virgin for depth or avocado oil for a buttery twist.
• Roasted cashews (75 g/2.6 oz): Provide a creamy, nutty base for the pesto. If nut allergies are a concern, try sunflower seeds instead—they’ll still offer creaminess.
• Wild rocket (handful + 50 g/1.7 oz): Peppery bite that livens the salad. Arugula is a perfect substitute if wild rocket isn’t available.
• Nutritional yeast (2 tbsp): Brings that cheesy umami flavor without any dairy—totally essential for vegan pesto.
• Salt (½ tsp + to taste): Balances flavors. I recommend tasting and adjusting as you go.
• Uncooked pasta (300 g/10.5 oz): Choose your favorite shape; fusilli or penne hold pesto well and add nice texture contrast.
• Roasted red peppers (2, diced): Sweet and smoky notes that brighten up every bite.
• Sundried tomatoes (100 g/3.5 oz, drained and quartered): Concentrated sweetness and chewy texture—so good here.
• Sunflower seeds (30 g/1 oz, toasted): Crunchy finishing touch with a hint of warmth and nutty flavor.
• Salt and pepper: Adjust as needed to round out the seasoning.

Before You Start

Preparation is your friend here. Have all your ingredients measured and ready—mise en place really helps keep the flow smooth, especially when making the pesto and cooking pasta simultaneously. You don’t need an oven on for this recipe, so a big pot of salted water and a good food processor or blender will be your best friends today.

How to Make Vegan Cashew Pesto Pasta Salad Recipe

1. Bring a large pot of water to a rolling boil and salt it generously. This step seasons the pasta from the inside out, enhancing every bite. The water should taste like the sea. Add your choice of pasta and cook until just al dente—tender yet with a slight bite in the center. Overcooked pasta will turn mushy in the salad, so keep an eye on the timing.
2. While the pasta cooks, prepare the pesto. In your food processor, add basil, roasted cashews, wild rocket, nutritional yeast, salt, and olive oil. Blitz on high for 1-2 minutes until the mixture is smooth and shiny. You’ll catch the fresh herbal aroma mixing with the nutty warmth, which is so inviting while you wait for the pasta.
3. Reserve a cup of the pasta cooking water before draining. This starchy water is pure magic for smoothing out the pesto—it loosens the sauce just enough to coat every pasta piece without getting watery.
4. Drain the pasta and let it cool slightly. You don’t want it piping hot, or the greens and roasted veggies will wilt immediately. Return the pasta to the pot and stir in the pesto, adding a splash of pasta water if the sauce seems thick. This creates that perfectly creamy, glossy coating on each forkful.
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Cook Like a Pro

Reserving pasta water is a game-changer—it’s the key trick to silky sauces that cling beautifully without oiliness. Also, toss your pasta gently to avoid mashing the veggies or bruising the leaves. For the best texture, cool the pasta slightly before mixing, but don’t let it get cold; you want just the right temperature to marry all the flavors smoothly.

5. Add roasted red peppers, sundried tomatoes, wild rocket, and toasted sunflower seeds. Stir gently to combine everything evenly. You’ll notice the salad bursting with color and offering a wonderful mix of textures—from the tender, juicy veggies to the fresh peppery greens and the crisp finish from the seeds.
6. Season with salt and freshly cracked black pepper to taste. The flavors will deepen as it sits, but start seasoning lightly and adjust at the end. Serve with extra wild rocket on top for a peppery, bright garnish that adds freshness with every bite.

Flavor Variations for Vegan Cashew Pesto Pasta Salad Recipe

• Add toasted pine nuts or walnuts: Swap or supplement the cashews for a richer nutty layer in the pesto.
• Brighten with lemon zest and juice: A splash of citrus adds a fresh pop to lift the pesto’s richness.
• Incorporate steamed green beans or asparagus: For a springtime crunch and vibrant green color.
• Swap sundried tomatoes for roasted cherry tomatoes: For a juicier, slightly sweeter bite.
• Top with a drizzle of balsamic glaze: Adds a tangy sweetness, perfect for extra depth.
• Add minced garlic or garlic powder: To deepen the pesto flavor if you want more bite.

Storage, Freezer & Reheat Tips

• Store leftovers in an airtight container in the fridge for up to 3 days. The salad holds well, and flavors actually deepen overnight.
• Avoid freezing the assembled salad—it softens the texture of fresh greens and roasted peppers. Instead, freeze leftover pesto separately for up to 3 months.
• To reheat, gently warm the pasta without greens in a pan or microwave, then toss with fresh rocket and sunflower seeds.
• If the salad looks dry after refrigeration, stir in a splash of olive oil or leftover pasta water to revive the creamy texture.

Vegan Cashew Pesto Pasta Salad Recipe FAQs

• Can I use other nuts instead of cashews? Absolutely! Toasted walnuts or pine nuts work well. Just blend them finely for creaminess.
• What pasta shapes work best? Fusilli, penne, or farfalle are ideal since they hold onto pesto and veggies nicely.
• Can I make the pesto ahead? Yes, it keeps well sealed in the fridge for 2-3 days or frozen in portions up to 3 months.
• What if I don’t have nutritional yeast? You can skip it, but it adds a savory, “cheesy” flavor that really rounds out the pesto.
• Is this salad good served cold or room temperature? Both! I love it at room temp for maximum flavor, but it’s also refreshing chilled on a warm day.

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