Vegan Pesto Pasta Salad
This bright green pasta salad is perfect for your next picnic or desk lunch. While Parmesan or pecorino usually add acidity, brininess, and nuttiness to pesto, this recipe achieves those flavors with tomatoes, lemon, capers, and plenty of nuts.The pesto, which makes 1 cup, is also great on grilled fish or beans and can be stored in the refrigerator for up to 3 days. (To prevent browning, drizzle a bit of oil on top.)
Ingredients
- Salt
- 1 pound fusilli or other twirly noodle
- 1 pint cherry tomatoes halved
- ½ cup raw pistachios slivered almonds or pine nuts
- ⅓ cup rinsed capers
- 1 large garlic clove peeled
- 2 packed cups basil leaves plus extra for serving
- Black pepper
- 2 tablespoons lemon juice
- ⅓ cup extra-virgin olive oil
- 2 big handfuls arugula
Instructions
- Bring a large pot of salted water to a boil. Once boiling, add the pasta and cook until tender. Drain the pasta, rinse it under cold water until it cools, then shake off the excess water.
- While the pasta cooks, place the tomatoes in a large bowl with a generous pinch of salt. Stir to combine and set aside. For the pesto, add the pistachios, capers, and garlic to a food processor and pulse until coarsely chopped. Add the basil along with a pinch of salt and pepper, and pulse until finely chopped. Mix in the lemon juice, then gradually drizzle in the oil while the processor is running, scraping down the sides as needed. Transfer the pesto to the bowl with the tomatoes.
- Add the pasta to the bowl with the pesto and tomatoes, and stir until well coated. Let it cool slightly for about 5 minutes, then fold in the arugula and a few torn basil leaves. Season to taste with salt. The salad can be served immediately, kept at room temperature for up to 2 hours, or refrigerated for up to 2 days. Refresh with additional salt, lemon juice, and oil as needed.