Lemon Basil Pesto Pasta Salad

Tangy, aromatic pesto complements an all-star combination of Italian flavors. Great for a gourmet touch at a cookout, or any time you need a more substantial salad.

Serves 6

What You Need For The Pesto:

  • 1 cup organic olive oil
  • Zest of 3 small lemons
  • Juice of 1 small lemon
  • 4 ounces fresh basil
  • 1/2 cup vegan parmesan cheese
  • 4 ounces almond slivers
  • 6 cloves garlic
  • 1/4 teaspoon nutmeg
  • Sea salt and pepper to taste

What You Need For The Pasta Salad:

  • 1 pound spelt pasta, cooked
  • 4 ounces chopped sun dried tomatoes
  • 3 cups chopped artichoke hearts
  • 1/2 cup capers
  • 2 tablespoons balsamic vinegar
  • 1 bunch green onions, chopped

What You Do:

  1. Add all pesto ingredients to a food processor and blend until smooth.
  2. Combine all salad ingredients in a large boll. Add pesto, and mix thoroughly.

More Recipes

Spinach-Mashed Potato Stuffed Mushrooms {Recipe}

We’re stuffing traditional mushroom appetizers with the ultimate comfort food—mashed potatoes!
Read More »

Indian Raspberry-Rose Sundae {Recipe}

Fresh raspberries, delicate rosewater, and plant-based ice cream are the keys to an easy-to-make sundae.
Read More »

Fishless Baja Tacos {Recipe}

These fishy fakeout tacos are guaranteed to instantly transport you seaside.
Read More »

Vegan Sweet Potato Pancakes {Recipe}

Flavors of cinnamon, ginger, nutmeg, and maple have our mouths watering for fall.
Read More »

Cool Cucumber Salad with Red Onions {Recipe}

Our easy-to-make salad is a light and refreshing addition to your next potluck or picnic.
Read More »

This Week on VegNews TV: The secret to these delightful sweet treats is white beans! Aylin Erman shows you how to make these simple blondies.

More Videos »